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Not to sound like an idiot or *******, but any ideas of how I could do that? I'm pretty new in the cider making game

This sounds consistent with what I have experienced with Notty and similar SG's fermenting around 68-71 degrees. *Edited to add: ABV's calculated on hydro readings seem spot on based on the highly scientific method of how many 6.5% 22's to drunk measurement

I got a smokin deal on this 100% unfiltered Honey Crisp apple juice. Picked up 15 gallons for $30. I've heard Honey Crisp isn't the best cider apple, but I'm curious if anyone has any suggestions or recipies to put it to use.

The coffee pot method I used worked flawlessly, it's bottled and no signs of any separation or floaters. Don't worry about extract, put the dry ground cinnamon in 2 coffee filters with the water and brew the cinnamon into the water through the pot

I went the lazy way, set the seasoned carafe aside and brewed straight into my sausepan. Add the sugar and you're on your way! Plus isn't a coffee pot like a cast iron skillet? You're not supposed to actually clean those things right? :cross:

Making the syrup now, I put the 2 tsp. Ground cinnamon into 2 coffee filters and brewed it into the 2 cups water using my coffee maker. Hopefully this will solve the floating problem. Tasted the cinnamon tea after it came out of the coffee maker, no coffee smell or flavor tracable.I'll keep you...

I read through every post of about the first 60 pages, then skipped ahead, please forgive me if I'm reiterating what has already been asked. I started with 3/5 the original recipe , Used unfiltered organic no preservative 100% apple juice in 1 gallon Carboys I found at the local grocery outlet...