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...
Rustic New England Apfelwein6 cans apple juice concentrate
1 gallon apple juice
2.5 pounds granny smith apples (cleaned, cored and pureed
2 cinnamon sticks
4 pounds brown sugar, half dark, half light (or white sugar and molasses)
Water to 4.5 gallons?
Safale 05 yeast
Oak. 35 beans of medium toast, soaked in apple liqueur.
5-6 tablespoons Orange zest, soaked in vodka
2 more cinnamon sticks
3-20-13: Cider is started, OG is 1.072
3-21-13: Pulled off ½ gallon—to stop the eruptions—and put in fridge. I’ll add it back in after the first racking.
4-8-13: SG is 1.007.
4-13-13: Racked it off of most of the gross lees. Also added 35 beans of medium toast oak (sanitized in apple liqueur), and 2 more sticks of cinnamon. Added the ½ gallon I pulled off in the beginning.
5-13-13; Racked off of more gross lees and the oak beans. Added 5-6 tablespoons of orange zest in vodka.
5-22-13; Racked off of the orange zest.
6-21-13; Bottled. 3 growlers, and 23 12ers (pasteurized). Added 1 12 oz container of apple concentrate to backsweeten.
UPDATE: I opened one of the last bottles of this on 2-23-15 and found that it was definitely past it's peak. I suggest drinking between 6 and 16 months.
© John Frey, 2014. The Author of this work retains full copyright for this material. The recipes and other contents therein may not be used for any commercial purposes.