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@RPh_Guy - Thank you very much! That explanation is perfect. I always thought grapes had Tanic acids which is what produced the Tanins in drier wines. Looks like I need to start experimenting with these different acids. Thanks!

What is your "acid blend"? Do you just use citric acid, or a combination of acids? That sounds like a great idea, but I've never added any acid to my ciders.

This sounds amazing! Thanks for posting. I need to hit Costco and see if we have it in NE Ohio. I'm getting ready to transfer my current batch to secondary so it's time!

This is fantastic!!!

@bmd2k1 This is a great post, thanks for sharing!! I can't wait to give this a try... maybe this weekend!! I've been making cider for a few years and I've always "amped up" the ABV by adding a few cans of FAJC and corn sugar or brown sugar to my fresh pressed AJ or Costco AJ. OG is usually 1.085...

The maple syrup at flameout will produce very little to zero maple flavor. Depending on the brand, most of the maple syrup will become yeast food (almost 100% fermentable) and all flavor will dissipate during primary fermentation. This could also really dry the beer out unless you closely watch...