Glad you enjoyed the cider, Frank! It was a very simple and straight-forward cider with US-05 yeast. I am a purist and don't add any other sugars or spices or odd chemicals to my ciders, just the real deal. I'm sure I've listed the process on threads elsewhere on the forums, if anyone wants to see how I do it. I find that heat pasteurization, a slow fermentation, racking often, with gelatin to remove yeast when necessary, are the keys to my favorite kind of cider. I used no nutrients, pectinase, sulfites or sorbate, usually don't -- haven't found it to be necessary.