I pulled what I did, mine is different and haven't bottled it yet.
I used 18 pounds of crab apples. (Halved and removed the seeds after they were frozen)
1/2 gallon 100% pure apple cider
3 cans of Old Orchard Cranberry Blend Concentrate (no sorbate added)
24 cups of Inverted Sugar (by weight)
1 teaspoon ascorbic acid
6 teaspoons of nutrient
21 drops of pectic enzyme
Enough water to make 6 gallons before the addition of the apples.
Lalvin 71B-1122 yeast
Starting gravity was 1.090
My ph at the beginning was 3.10
After fermentation it was 3.27
I did a second batch similar to this except I used 3 cans of apple kiwi strawberry.
Add all ingredients except yeast. Allow 12-24 hours for the pectic enzyme to work.
Rehydrate your yeast and add.
Remove the apples around 1.020
Rack off of the gross lees.
Sulfite with 1/4 teaspoon of k-meta
Mix in sparkolloid and stir vigorously (mixing and degassing)
Allow to clear 6 weeks.
Rack, add a pinch of k-meta and age minimun 6 months.
Add sorbate and sweeten to your preference
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