I was under the impression that if I put enough sugar initially I would not need to sweeten it after fermentation.
I'm planning on using lalvin d47 with this and it has a tolerance of 14%. My understanding is if you put enough sugar to ferment say 18% abv and the yeast will die at 14% thus...
I modified a recipe that I found. Creates a 3 gal batch
3 gal apple cider
1 oz nutmeg
3 sticks of cinnamon
0.5# brown sugar
0.5# corn sugar
The plan is to put the nutmeg in the primary and the cinnamon in the secondary. I'm pretty new to this and I just want to make sure...