I have 10 gallons of apple cider that I've been working on at home. I took 5 gallons to dry with D47 wine yeast and am planning on just adding some priming sugar to this batch and bottling. The other 5 gallons I made with Nottingham. I racked this batch to the secondary at 1.010. I'm hoping that this didn't go to dry in the secondary and am planning to check with a hydrometer today. If this is too dry, I'm planning to back-sweeten with apple juice concentrate made from the juice that I used as my original cider. Anyone every made their own concentrate before? If so, is there much to it? Thanks for the help!