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I make something very similar to this. I add 2 three inch sticks for about a week before I keg it. It adds just a hint of cinnamon and isn't over powering. I would start with that and add more after sampling.

I really don't think the stove pasteurizing is necessary. The cider is fully fermented out and you're only adding enough sugar to carb not to back sweeten. Bottle bombs are always a rare possibility but no more then a regular beer.

2 weeks primary 1 week is minimum in the secondary. Better is a couple months and then toss in the cinnamon sticks a week before kegging. Keg and carb

I only use 2 small sticks, in the secondary and only for a week or right before I racked onto my keg. From what I've read putting them into the primary can lead to some funky flavors. This way you can taste it as you go. When it's right just rack or bottle (or pull your bag)

I would lose some of the brown sugar first. The apple concentrate helps keep an apple flavor. I've never added pear just but I plan on it soon. Oh, and remembered the name of the cider- its by Vandermils. It's a small company out of western Michigan. It was a little sweeter then mine but it...

It's dry and has a nice apple cinnamon taste with some warmth from the alcohol @ 8.75%. I recently had a comparable cider but I just can't seem I remember its name. It was one I wasn't familiar with. I didn't crash it, I let it ferment all the way out as I don't like sweet cider as much as...

So I've made this 3 times now and I just love the flavor, and high alcohol. 5 gallons apple juice (pasteurized) 2 cans of apple juice concentrate 24 oz of light brown sugar Wyeast cider yeast 1-2 cinnamon sticks I melt the sugar into the concentrate and bring it up to 180 degrees. Dump the...