I did a one gallon batch and it turned out OK. It is not bad just just not what I was looking for. I got a few bottles of stuff from my brother that taste just like apple pie. I would love to replicate it if I could. I have done some looking around on line and it has left me with more questions than answers. I have access to a LHS and I have asked a few questions and got some good feed back. I want to go bigger this time and brew about 5 gallons. I have picked up a few things for my second try like a package of SN9 yeast (the guy at my LHS said it is good for a sweet cider and is backed up by what the package says) I also got some cinnamon sticks and some stare anise and a small package of sweet orange peal (dried). I feel I am off to a good start but I would like to get some advice on sugar or honey to bring up the SG. I am planning on using sprouts organic apple juice again and that leaves me with questions about getting it clear. I used pectic enzyme to try to clear it but it still turned out cloudy. I have read a lot about fining agents but can't pick which is best. But like I said it still tastes fine. It took some adding some juice to it but I don't mind that. I have questions about adding clove to my next brew but should I use whole or ground and how much. I have herd that clove can overpower cider very quickly. And oak chips for a little ageing. I also thought about adding a few whole vanilla deans. I was planning on adding all of the spices at the beginning of fermentation and let it go for about 10 to 14 days, or until the air lock stops. I don't care about ABV being high and I would like to keep it above 5.5%, to be honest the higher the ABV the better, in my family we are all Scottish. Can anyone think of anything that can help me get that apple pie flavor I am after. Please let me know if you have any questions, comments, or concerns.