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Racked this off at 1.007...the flavor is quite interesting...hint of chocolate and malt...I love the taste from the ale yeast and there is really heavy body to this-I would surmise it comes from the dried milk powder in the instant cocoa packet...not much cinnamon flavor, although there were a...

I'm gonna go ahead and "dredge" up this old thread...I just made a gallon tester of this recipe, although I subbed light brown sugar for dark brown sugar...I used 3 tablespoons of the swiss miss powder that I "borrowed" from the church's hot-choco tub...Am looking forward to tasting this; man it...

THAT looks awesome...great color, great post...Now, I have to go to the store and buy some more ingredients...

Here's a pic of our very first bottle carbed cider...fermented with champagne yeast, FG .998, back sweetened with FAJC, and held at 65 degrees for 6 days...the cider in the pic was from the plastic bottle we used to "test" the carbonation...We stove top pasteurized the bottles at 185 for 10...

Is the maltodextrin that you are speaking of here in this thread the same as "tapioca maltodextrin" which is used in molecular cuisine??? I have access to a brand of tapioca maltodextrin called n-zorbit...Perhaps, we shall give this a try on a test batch...

Thank you all so much for this great advice!!! What a wonderful resource for a newbie crafter... Was wondering if anyone has tried this recipe with a champagne yeast??? If so, any advice/suggestions would be extremely appreciated!!!