Apple Cider advice
I've been brewing for around 4 years now. I've done a few ciders over that time,
most of which have ended up at 5.5% to 6% abv. I'm interested in
putting together a super cider with a really powerful, dry kick and an
abv closer to 10%, but I'm not sure what the best way to go about that
I want to avoid a mead flavor, so I'd like to avoid using
honey as my additional fermentable. I'd hugely appreciate some advice on
possible yeast/adjunct combos that would give me a dry finish and a
heavy hitting abv without making the alcohol flavor overpowering.
So far some of the ideas (extremely novice ideas from the three brewers
who are making this, experience totaling just under 6 years, including
my four) have been adding candi syrup (not the crystals, but the syrup
that you can get at Leener's), rice solids (???), or dark sugar (the
crystal kind) to the brew.
We've looked into mead, cider, and champagne yeasts,
as well as the possibility of using a hardy ale yeast with a few shots of nutrient. Also, we have access to a basement which sits at around 56 F, a private hallway that maintains at around 33 F, and another basement that cruises at around 77F, so we've got a ton of options for secondary and aging.
Thanks in advance!