Southern Sweet Cider
 

Ingredients:
2 Gal Publix Greenwise Apple Juice
8oz Publix Pure Clover Honey
3oz Publix Molasses
2 teaspoons potassium sorbate
1.5 cups Domino Dark Brown Sugar
Yeast:
Fermentis Salfale S-04
Directions
Pour 1.75 gallons apple juice into primary. Heat the remaining apple juice on the stove top(low setting) and add honey and molasses. Stir until combined well. Cool down and add to primary. Rehydrate yeast and pitch. Ferment at 70 degrees for ten days. After ten days, transfer to secondary and add potassium sorbate. I let mine sit for about another ten days then added brown sugar. Heat 1.5 cups of water and add brown sugar to water. Stir until sugar is diluted. Add to secondary. I kegged mine about 5 days later. The sample was delicious, real sweet and appley. Carbing it up now.

O.G.:1.068
Final Gravity:1.012

This sounds delicious and I might try it out myself. Question...

You say you kegged... How would I go about bottle carbing this if I wanted to bottle it instead? I'm curious if the 1.5 cups of brown sugar added in the secondary 5 days prior to kegging would provide enough priming for bottle carbonation...

Edit:

Hmm... I guess the potassium sorbate would kill the additional fermention for carbing in bottles.

Yes indeed the potassium sorbate killed the yeast. You could bottle condition if you didn't backsweeten it with the brown sugar and it would still be good just not as sweet. Initially I had not intended to backsweeten this but I let it go longer in the primary than I had intended too(life got busy) and it got a bit dryer than I wanted. If you racked it after 3 to 5 days it would finish sweeter without the brown sugar. Give it a shot and let me know.

Holy Sheet this stuff is good!!!!! Can't stop drinking them! Do it!

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What's the alcohol content like?

The ABV is right around 7% but it's not real dry cause of the backsweetening. They're real easy to put down so pace yourself.
I'm gonna do a bigger batch here real soon because I drank them up real quick.

My girlfriend has been bugging me to do a sweet cider so I think this may be the one to try. Just out of curiosity, if you are kegging it, why do you only do a 2.5g batch?

I did a small batch because it was my first time working with potassium sorbate and then back-sweetening. Also, I too have been trying to make something my girlfriend would drink and didn't want another 5 gallons of a cider she didn't like. Plus, bottling out of a keg with the counter pressure bottle filler sure beats the bucket! I'd keg a one gallon batch to avoid that thing!