**Ingredients:**

5 Gal. Apple Juice (Treetop or Mott's)

5 12 oz. cans of Apple Juice Concentrate

2 lbs. Dextrose

5 campden tablets

12 oz. Cinnamon Dolce Syrup

Nottingham Yeast

Recipe for Cinnamon Dolce Syrup:

Recipe for Cinnamon Dolce Syrup:

2 cups of water

2 cups of brown sugar

2 tsp. ground cinnamon

Combine in a saucepan and bring to a boil, at boil reduce heat and simmer for approx. 5 minutes (until volume is reduced to half). Cool & bottle for future use.

In carboy add 2 gal of apple juice, then add the 2 lbs. of dextrose then swirl (you want to mix the dextrose in well as to dissolve), then top off with the remaining 3 gallons of apple juice, pitch the yeast, sit back and wait.

When the fermentation has ceased and it now looks like apple juice once again, re-rack and add the 5 crushed campden tablets, and let the mix sit for 12-24 hours.

Siphon into your bottling bucket and now add the 12 oz. of Cinnamon Dolce Syrup & the 5 cans of Apple Juice concentrate. Bottle and enjoy.