Never added Bourbon to this but do add Oak Cubes to secondary. After kegging and carbing have added a shot of Fireball whiskey to the glass after poured (My spin on a Johnny Jump Up) and in My Humble Opinion is pretty good.
I have used basically this exact recipe as posted by the OP about a dozen times.(5 Gallon Batches).
Couple of notes and things to consider
- You can adjust the OG prior to pitching yeast and use FAJC to do so cutting back on the brown sugar. (I target 1.060 +- a bit)
- Last batch 1.058 OG was 10 days primary @ 66 to 68 Deg F using SO4 Yeast and a TBSP of Nutrient (DAP / Fermaid K mix 2 to 1)
- Racked to secondary
- Steeped a Black Tea bag in 2 C water for 5 minutes with 2 cinnamon sticks, 2 cloves and 1 oz Med Toast Oak Cubes Added it all to secondary.
- Racked from spices after 8 Days.
- Clarified by Cold crashing for 2 days Racked and kegged.
- Drinkable at kegging and great after a number of months if you prefer to age it.
I use this recipe as my go-to for a quick and easy hard cider. - Really an "entry level" hard cider to get your techniques and recipe fine tuned, It goes just off dry and a good base for experimenting with. Fruit addition works great with this one. (Leave the cloves out but keep everything else the same when adding fruit)
Remember the Rules....
1. Have Fun 2. Don't Die
In that order!