New England Apfelwein

An old brew--it took a full six to eight months after bottling to be good, but now--down to my last few bottles--I'm wishing I had far more of it left.  I'm thinking I'm going to brew it again soon, with a couple differences; use 4 gallons of apple juice, and different yeast--preferably an English Ale yeast, otherwise it'll be the Belgian-Canadian strain from Wyeast.
Another modification, if I so feel like it (and am using the Belgian yeast), may be to use a medium candi syrup (homemade, naturally) along with the molasses.  Or made with molasses...