I made a 2 gallon batch with just 2 gallons of juice, white wine yeast and a pound of brown sugar, primary for 2 weeks then in the bottles for a month. It ended up like a decent (yet potent) appleyish white wine. Prolly shoulda let it sit in the bottles longer but.... I'm new! :-)
This batch i followed the same basic plan but added 8 packets of splenda, a half teaspoon of cinnamon, a half teaspoon of pumpkin pie spice, some dried cranberries and a quarter teaspoon of nutmeg. ( I may have jumped the gun on trying a spiced cider ...but what the helll....
My plan is to primary til clear then bottle age for 3 months. I'm hoping this will mellow out any messups I may have made.
here's a question tho. I was wondering if i try and carbonate it again like last time if it will end up messing the spice up? Or do you think that maybe cutting my priming sugar amount in half will help? Maybe make it a bit less sparkly and hold the spiced flavor up a little better?