Three weeks out my batch from post 234 above is at 1.011. I personally like the flavor a lot better than from using corn sugar, but I sure wish I had remembered to steep that half pound of 60L Crystal.
I did not boil the apple juice. I heated about 2 quarts to 155°F and stuck a cinamon stick and some cloves in it for about 45 mintues.
What I have could use some more mouthfeel and a little deeper, maltier flavor. I am well on the way from cidery hooch to a keg I can label "Funky Cold Medina." The tart apple-ey taste I want is there and the vinegar-ey hooch feel I don't want is much faded.
Tart apple with malt sweetness, half a pound of 60L it is. I think I'll bottle in another week or so to free up a fermenter.
SUCCESS!!! glad to hear it worked out for you. Yes, that 60L will definately balance the tart. I have thought about doing some 120L just for the hell of it.
I am starting to like the Amber DME over the light DME.