5 gal. cider
5 lbs. dark brown sugar
1 package of cotes des blanc
hand full of french roasted oak chips
heat one gallon of cider on the stove (do not boil)
add 5 lbs of sugar to hot cider and stir untill sugar is disolved then remove from heat.
Sanatize fermenter, lid, air lock hydrometer and thermometer.
alow cider to cool a bit before adding to glass carboy. If you are using a bucket then add the 4 gallons of cider then add cider containing sugar and mix throughly for about 5 mins.
Take a temperature reading you want to pitch yeast around 80 degrees. Place lid on top and rehydrate yeast.
take a hydrometer reading.
Then pitch yeast and give it a good stir.
Place lid and air lock on.
Transfer after 2 week to secondary.
Wait 2 weeks then add sanitize oak chips to the secondary.
wait another two weeks before bottling .
Let it set in the bottle for at least a month two allow flavor to blend.