I started a cider about two weeks ago (OG = 1.07) and racked when cider was at 1.0. After racking, I added an additional 1lb of dark brown sugar, pitched a champagne yeast, 1TBSP of vanilla extract and let sit for about 3 days. There was very little action going on in the airlock. Today, I added 3tsp of yeast nutrient and the bubbling started like crazy! I have made several batches of cider in the past, but I am trying to drive the ABV% as high as I possibly can on this one. My goal was to maximize the yeast capability at around 15-16%. What do you think I can expect for both flavor and ABV on this batch?