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I say try it and let us know :mug:

Try back sweetening it? At this point the yeast is likely dead and you don't need to worry about restarting the fermentation. The Caramel cider recipe in this forum is quite excellent and easy to do.

Toss it, make the one week cider in the recipe forum, keg it and :mug:

"Kill the yeast with sorbate" If you add fermentable sugars while yeast is still active you will still have a dry cider because all the sugars will ferment out. If you kill the yeast, the sugar will sweeten the cider. Granted if you kill the yeast your only option for carbing will be forced and...

It really doesn't matter when you add yeast nutrient. I'm a fairly new brewer and I've always put some in when I pitch the yeast and a few days after fermentation starts. If it isn't consumed it will just end up in the trub at the bottom. Unlike Apfelwein, this cider without carmel will be...

Kill the yeast with sorbate and add sugar or some sort of extract.

Any thoughts on adding spices during a cold crash? I'd like to add a little bit of a cinnamon flavor to a cider I'm currently cold crashing, but am not sure if the cider will really absorb the flavor from a cinnamon stick at sub 40 degree temperatures.

Thanks for sharing the recipe OP. Simple and absolutely delicious.

Just started a batch of Skeeter Pee. I made a starter with a couple cups of sugar in a half quart of warm water with two packets of 1118 and some nutrient. I let that sit for maybe 15 minutes until it had a decent head to it and pitched it. Skeeter Pee started to ferment well in less than a half...

26,863+5=26,868

I've used WL English cider yeast and the cider was a little watery tasting. Hopefully age will help. Looking forward to a batch with Nottingham.