Dry Hopped Cider (Maybe a graff?)

[this_is_my_username]

Hey guys! I'm getting ready to do a hard cider again this year. This will be my 5th year on ciders but the first time I'm thinking about hopping any of it.

I was looking into it and it seems cascade or citra hops (~.25-.5 oz for a 5 gallon batch) for up to 3 weeks is that industry standard.

What I'm wondering though is what hopping does to the shelf life? I know with really hoppy beers they are better young. Is it the same with a hoppy cider? What would happen if I had a dry hopped cider last a year in the basement?

Edit: I'm thinking now that I could make this a semi sweet cider if I make a graff. I'm thinking if I mash a 1 gallon batch of beer and really botch it with the temperature I can leave a lot of unfermentable sugars in the beer. Brewfather says if I mash 2 lb of 2-row in 6.5 gallons of water at 180 degrees F the resulting ferment should end at 1.006 which is semi sweet wine territory. So Assuming that all the sugar in the cider ferments out, 5.5 gallons of cider and 1 gallon of botched beer should yield a cider that finishes at 1.006 and is only 15% beer. Then I could have a bottle carbed semi sweet cider. Any thoughts on this plan?

 

[beren]

Just stabilize and backsweeten with apple juice concentrate. I made one with citra and Amarillo and it was pretty good. I used the friend’s recipe on https://brulosophy.com/2014/11/06/making-a-good-thing-better-a-simple-dry-hopped-hard-cider/ not Marshall’s