I'm curious about the hop addition. Anyone else do this? As am I. Maybe it is me but 1/2 oz for a 1 gallon batch (assuming no blending) seems like a lot...
Here's where I got the idea:http://www.finnriver.com/index.php?page=dry-hopped-cider
I haven't tried it, but I liked the idea. I did find a review somewhere saying they had a hard time picking up the hops, so I figured I'd go with something in my typical IPA dry-hopping rate range. I figure the citrus/white wine of the Nelson Sauvin would be a nice pair with cider. I'll report back with some tasting notes once it's ready. I also have the advantage of having an unhopped batch of the same cider for blending should the hop character be totally overboard.
I've also been kicking around the idea for a sour graff, so I'm planning on doing some blending with Rodenbach Grand Cru, using both the hopped and unhopped cider.