The goal .... slightly sweet cider, without post-fermentation sweetening.
I had the idea to make a small 11.3L (3 US gal) batch turbo cider like this:
* 3 US gallons (11.3 L) apple juice
* 1 lb (454g) crushed 10L crystal malt, steeped at 155°F for 30 minutes in 2 L water.
* 0.25 lb (113g) light DME
* 3 tsp grape tannin
* 3 tsp yeast nutrient
* Windsor, 1 pack, rehydrated.
There's obviously more than 11.3 litres there, so the I'll use a 19L primary FV, and after primary fermentation is done, it will be siphoned into an 11.3 litre secondary FV. I assume there will be some left, to go into a small jug in the fridge for some sneaky tasting.
I expect OG 1.055, FG 1.006, ABV 6.5%, and I'm hoping for a little residual sweetness from the crystal. (After I thought of it, I looked it up and it seems like it's a pretty common idea.)
I chose Windsor for the low attenuation.
Any comments / ideas / warnings / quibbles / hectoring ??