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Is there anyway to reduce my homebrew cider to a thicker/syrup form for cooking. If not how can I make my cider thicker during fermentation, similar to the consistency of cooking oil or thicker spirits like galliano? Thanks in advance! Sent from my GT-N7100 using Home Brew mobile app

Hey im just wondering what would the out come be if I simply added yeast, water and enough sugar to get to 12% because a friend wishes me to make him a drink to simply get him hammered. Would yeast nutrients be required and what other stuff would need to be watched out for. Also what can be...