I made a gallon of this with the added brown sugar(1/2 cup) and NottinGham yeast. It was dry as a bone in 8 days reading 1.01. I racked and back sweetened with AJC to taste and then cold crashed. It got better everyday and was nice and clear. It was pretty winey though but had some good flavor. I mixed a pint using 1/4 uni blood and 3/4 cloudy, kegged, young cider I made with cider yeast and just juice. Tasty. My current attempt found me making 5 gallons and I skipped the brown sugar and used 1118 yeast. SG was 1.065. Lots of activity after 12 hours of pitching yeast. I'll keep you posted. Many thanks to the OP for the recipe.