When it comes to cider, unlike beer, it seems to me that a high ABV must be a relatively dry cider. I expect that this is because The sugar in cider is almost entirely fructose, which is very fermentable. Maltose, on the other hand, is not very fermentable. I was thinking of mashing some two-row, boiling it down a bit, and then adding it to apple juice, while perhaps adding a small amount of corn sugar. I would hope to achieve a cider of about 7% ABV that is smooth (from proteins in the mash) and relatively sweet. Has this been done? Is this a reprehensible idea?