So from lots of thread reading and all of the resources that I was able to gather I came up and have begun this recipe...
5 Gallons Mussellman's Apple Cider (Only thing is is is pasteurized and has ascorbic acid in it already, shouldn't be a problem at all)
3/4 Lb of Honey
2 lbs of Brown sugar
1/8 tsp cinnamon
Dissolved all the ingredients on the stove with 1.5 gallons of cider and combined that with the remaining cider in my primary.
Added 5 tsp yeast nutrient (as per directions on yeast nutrient bottle) and 5 campden tablets crushed.
Let sit for 24 hrs.
Added pectic Enzyme.
Aerated the heck out of it.
OG Measured 1.064
Added White Labs English Cider Yeast.
Now today, 24 hours later, I'm only getting roughly 4-5 bubbles a minute. From what I was reading it sounded like people get a violent ferment with cider and it really goes nuts. Wondering if this recipe is not going to take off? Or how things are lookin? My primary is at a constant 70 degrees which this strain of white labs is asking for.
Realizing now, the campden tablets were probably only for FRESH apple cider.
Anyway, please advise. This is only my second brewing batch ever, and first time without guidance or a kit.
Primary: Hard Cider Batch #2
Secondary: Spotted Cow Clone
Bottled: Oatmeal Stout (Midwest Supplies Kit)
Hard Apple Cider
Big Ben Pale Ale (Midwest Supplies Kit)