I made the apfelwein recipe from cider and it is now very clear so I could bottle it. It does not seem to have a lot of apple flavor, and perhaps too much cinnamon flavor. I had one small stick of cinnamon in the primary for a week. I am thinking of back sweetening to about 1.010 or 1.015. Does that sound about right and will that cause the flavor of the apple to come out more? Or does this just need more aging for the flavors to come out? Yeast was pitched on 10/12/13. Does 5 -6 cups sugar sound right for raising SG from .994 to 1.015? Or do you think I would be better off adding frozen apple juice concentrate to sweeten? Or should I simmer the frozen concentrate to make into a stronger syrup? If the apple juice has pulp, I'll probably have to go a couple more months of aging to clear again, but it would be worth it if the flavor improves. Thanks for your comments.