Fermented cream containing added cocoa

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(the estimated abv will be %) . to make the final blend, add gallons ( lbs) of water and gallons ( lbs) of tree top finishing-style apple juice concentrate to the gallons of fermented base. add another ml of sulfite solution.

(the estimated abv will be % and have a - % residual sugar) . there will still be some yeast that will ferment the added juice concentrate (and over carbonate or blow up bottles) unless these steps are taken. be sure to either pasteurize or add g potassium sorbate to stabilize your cider. the potassium...

https://foodingredients.treetop.com/Assets/Documents/Brochures-Sales%20lit/Cider%20Instructions.pdf