I guess I should have posted my recipe. I didn't use wine yeast for mine, I used California Ale yeast. I know, its not really normal to do that with cider, but I did it because of the way I made this. Like I said before, I do not care for really dry ciders, and I have never been good at the back sweetening thing. I always do too much or not enough. So basically I got to reading some of these posts about "Graff" or malted cider and got curious. So I took an idea from a couple different recipes and did some modification. The reasons I chose the California Ale yeast were because a) i had plenty around from harvesting and washing and b) because I figured it would not ferment down too low in gravity making things on the dry side. So back to the point about the campdem tablets. I do agree, they don't really kill the yeast, although it did appear to stop the fermentation. It didn't take much to start it again though. When I moved the secondary to rack to the keg I ended up shaking up some yeast off of the bottom. I then noticed some airlock activity again as I let it settle. So I cold crashed it for 24 hrs to settle everything again. But anyway, it is what it is, I have tried a couple of samples from the keg and it came out pretty good. So regardless how I got there I am happy with it, and will make it again. Yooper, thanks for the knowledge, I really am still a noob, but learning more with every batch I make.
Milkdud, I honestly don't think you have screwed anything up. You are probably a lot like many others here including myself, impatient and praying that the product you put so much time into comes out as desired.
So now my recipe if anyone cares to try or critique:
3lbs 2 Row Malt
1lb American Crystal 60
1lb Honey Malt
8 oz American Crystal 120
.5 oz Cascade Hops 60 min boil
Mash the grains using enough water to get you 3.5-4.0 gallons of wort after single batch sparge. Then boil down to 2.5 gallons. Basically making a half batch of beer. Cool, then rack to primary. Top up primary with about 3.5 gallons of apple cider (not juice, cider). then pitch yeast.
I didn't get overly scientific with this one as I didn't know how it would come out, and it was kind of an experiment. I think its a pretty good first try, I may change up the amount of Honey Malt, and Crystal 60. Less Honey Malt, more 60.