Update:
Alright, just giving you all brief update with my little experiment. Remember, none of this is scientific, just me playing with ideas and ingredients.
I started out with a 3.4 gallons or so of pasturized natural apple cider, 1lb of organic brown sugar, 1lb of natural Michigan Honey. Heated it for dissolving purposes to about 140F. Cooled down, pitched Lavlin EC-1118 (I think that was the number) yeast and put it in the primary for week. OG was 1.060.
After 10 days or so I transferred into a secondary 3 gallon glass carboy and had about 2.8 gallons left. Picked up a bit of the yeast cake in the transfer on purpose to keep it going a bit. Gravity was 1.010. Tasted very dry and very wine-ish, which as fine for me. I went out and bought some 1 gallon carboys for the next step.
Waited a week and checked on it. Gravity was .98. After look at various techniques and recipes, I decided to split it up into 2, 1 gallon carboys and bottle the other gallon in a method similar to Nurse Nan's Caramel Apple Cider recipe. Here is what I did:
#1 - Strawberry Apple Cider (AKA - RedHeaded Stepchild II)
I took 4 ozs or so of frozen strawberries and heated them up to 140F in just a little bit of water, took them off the burner, put a lid on them and left them for 20 minutes. I then took my strawberry extract flavoring (your right, it does taste a bit like cough syrup) and added 4 drops of it to the bottom of the carboy just to emphasize the strawberry flavor but hopefully not enough to taste like medicine. I then poured the strawberry mixture into the carboy and then racked a gallon of the cider over it. Put an airlock on it and going to leave it alone for a week.
#2 - Caramel Apple Cider
I then poured a cup of Torinos Caramel Coffee Syrup into my bottling bucket and racked a gallon of cider on top, mixing them together. I bottled 8 bottles and hopefully the sugar from the syrup will just carbonate and not explode. I hope that Nurse Nan's calculations were close.
I will check it in a week and see if they are highly carbonated and if they are I will move them to a refrigerator.
#3 - Cinammon Vanilla Apple Cider
I had about .6 gallons left over so I decided to have some fun with this instead of bottling it semi-still. I took one cinammon stick and broke it into 3 parts to open it up a bit. I put it in the microwave and nuked it for about 15 seconds and then put it into a 1 gallon carboy. I then took an all-natural vanilla extract bottle and put 4 drops of it into the bottom. I then racked the remaining cider over it all. I had a slippage accident with my 3 gallon as I was racking and disturbed the sediment so some of the yeast transferred and it is cloudy at the moment, but I suspect it will settle down.
Alright, long post but I will take a few pictures tonight and put them on here so if any of you are interested you can follow along.