Thats right, I have a new favorite beer. Even better than Alaskan Amber. Everyone needs to go see if they can get the Anheuser-Busch Limited Edition Winter's Bourbon Cask Ale. It's like drinking a delicious cream soda or rootbeer float.
From the box: Brewed with dark roasted caramel malts and all-imported hops, this auburn-colored seasonal brew is then aged on bourbon oak casks and whole Madagascar vanilla beans for a smooth, robust taste full of rich aromas, hints of vanilla, and flavorful hops.

Oh man, time for more beer.

Hit up the What's Brewin' store in Boulder for some yeast and started a new batch.
Lalvin EC-1118 yeast, used whole packet for 1 gallon of juice
1 gallon Whole Foods Gravenstein Juice
whole can of some organic apple juice concentrate from Whole Foods
handful of California raisins.

Man, this last batch of cider Rande made just before I got here with the added bottling sugar and concentrate is pretty damn strong, but also pretty damn tasty. Definitely the process to go with in future. Needs to be served extra cold, though, for the best taste. I'd like to find a way to alter the bouquet of the stuff, though. As with wine or good beer, that should be part of the experience and most of what you smell in all our ciders so far is alcohol. Any ideas?

Gig Harbor, WA
Bought all new supplies for brewing cider at the parents house. The Beer Essentials in Tacoma was the closest store around.
Lalvin EC-1118 yeast, used whole packet for 1 gallon of juice
1 gallon Trader Joe's Current Crop Gravenstein Apple Juice
Drew about 10-12 oz for tasting and SG testing
Measured 1.050
added half a can of tree top concentrate to bring SG up .015+.
9 whole cloves and 1 stick of cinnamon

It's sitting in the laundry room (warmest in the house) and I will test it on 12/26.