For 5 Gallons

Ingredients:

• 3 Gallons Apple Juice
• 1 1/2 Gallon's Cherry Cider  from Trader Joe's
• 1 Tbsp Cinamon
• 1 11Ounce Can Mandarin Oranges
• 1 1/4 tsp. Fermaid K (this is a yeast supplement that helps your cider not taste "yeasty")
• 1 White Labs Champagne Wine Yeast (WLP714)
• 1 1/4 cups light malt powder (for priming)
• 2 cups water
• PBW or star sanitizer for sterilizing

Directions:

• Sterilize a 6.5 Gallon carboy, air lock and funnell.
• Rinse carboy, air lock and funnell.
• Pour in the apple juice and cherry cider.
• In a seperate small pot boil 1 cup apple juice, Fermaid K, Cinamon and Mandarin Oranges.
• Pour boiled mixture in the carboy.
• Add the yeast.
• Install the airlock.
• Let ferment for 2 weeks or until the airlock remains still.

Step 2:

• Rack off the cider to a steril bucket or another carboy.
• Boil the 1 1/4 cups dry malt with the 2 cups water.
• Cool the malt mixture and add to the cider.
• Bottle or keg the cider and let sit at room temperature for 2 - 3 weeks.
• You can cold condition by placing the cider in a fridge for another 2 weeks (if you can wait that long).

This cider will kick your butt!  Don't drink too much! 

Enjoy!