OK, so I've been reading on here. I enjoy a Woodchuck type cider once in a while, they get a little too sweet for me to have more than one on occasion. The wife likes them though, she's not a beer drinker. I just started brewing (my first brew, an amber, is at the end of secondary). I want to brew up something for her to drink too, so she feels included.
So, I'd like to brew up 1-2 gallons. I've been reading on here, so I'll get apple juice with no additives or preservatives, and I'll find an appropriate yeast. Please keep in mind, I'd like one to be a woodchuck taste to start, so I know she'll drink it, and then I'll tailor it to her tastes. My questions are:
1) Should I boil the juice at all? Reading, it seemed unnecessary
2) I read about using a non-fermentable sugar to sweeten. Someone mentioned Splenda in another thread on here. Would that work fine? If so, any recommendation to how much I put in to achieve the woodchuck taste I know she likes? When should I add this - at the time of priming, or warm the juice prior to fermenting and add it then to ensure it dissolves?
3) Any suggestions for additives (ingredients) to enhance flavor?
Please give recommendations/recipies for this. Ideally, I'd love to do 1 gallon of woodchuckish cider for her, and I'd like to do a flat spiced cider as well.
Bottled: Oktoberfest, Pumpkin Ale
On Deck: ?