Last year we did two ciders, one straight up with wine yeast, another with British ale yeast. The Brit ale came out better, slightly less dry and with more complex flavor. The wine yeast cider was good, but very dry.
This year it’s going up a notch. The initial plan (likely to change) is as follows, for a 7 gallon batch:
7 gallons apple cider (~60 lbs.)
1 lb. molasses
1 lb. local honey (from our bees, thanks ladies!)
4lb. table sugar
1 cup pureed raisins
Wyeast 4766 Cider
Wyeast 1214 Belgian Ale
Ferment the cider first with the 4766. Then add sugars, raisins and Belgian yeast. After fermentation is wrapped up add 4oz medium toast bourbon-soaked French oak cubes along with the bourbon. Might try to use finings as well to clear it up.
The goal is a complex, strong cider that doesn’t ferment all the way down to dry, ready in time for the holidays. Might do it this weekend…maybe next.