Yup, I made a batch of Cranberry/Apple using 9 cans for 3 gallons (old orchard brand). Bottle Carbed and VERY tasty. If I had it to do over again I'd probably add a couple more cans. Alcohol % is right about 5% with no additional sugar. I think I'll probably shoot for 3.5 ish cans/gallon in the future.
I found that, if you're getting close to dry, the vit. C really adds a sour note to it (twas tasty to me, but it may be too much if you're going all the way to dry! I wouldn't know, i've never gone that far with it)
Who will try to ferment just about anything
"You guys just wanna get bombed and run around yelling yarr we're vikings!"