I just picked up 3 gallons of unpasteurized cider from a local orchard. My plan is to make some "New England" style cider, which according to all the info I can find online, may include molasses. I really want to try this, but I have no idea how much. I saw one post here on HBT where Brandon O suggests 2 lbs of molasses for 5 gallons - this seems like way overkill to me. I think I also saw some recipe online that says to use 2 tablespoons of molasses for 3 gallons, but also includes some brown sugar.
Anyone with experience using molasses in cider want to chime in?
Anyone with experience using molasses in cider want to chime in?