I brewed a cider on 3 July.
5 gals White House (brand) Fresh Pressed Apple Cider All Natural (cloudy)
2 lbs honey
2 lbs corn sugar
2 lbs Dark Brown sugar
5 tsp yeast nutrient
WLP720 Sweet Mead Yeast
Potential alcohol: 10.1% ABW / 12.7% ABV - any additions would change these readings.
22 Sep 08 notes: Still tastes mapley from the brown sugar, semi-sweet, has a really nice dry finish, more at tart. Would taste better a tad more sweeter, IMO. Has a nice semi-thick body of a mead.
It's ready to bottle.
I've been thinking about splitting this up. Here are several courses I can take, but if anything differs in your mind your opinions also count:
0. Leave it alone and bottle it.
1. I have a beer that I used some oak essence in and I think (know) I used too much essence...I was thinking about taking a 1/2 gal of the beer (or to taste if more is needed) and adding it to 2.5 gal of the cider to add the oaken flavor.
2. For the second half I was thinking about using a bit of Splenda to sweeten it up a bit before bottling.
3. I have another batch going that is REALLY REALLY sweet...5 gals AJ and 7 lbs table sugar...I could take a gallon of this batch and add it to the second half.