In large stock pot, combine apple cider, brown sugar, and maple syrup. Heat to almost boiling, stirring until sugar is dissolved.
Once cider starts bubbling, turn the temp to low and simmer for 20 minutes. Think more “keep it warm”, than any kind of active simmer.
While the pot is simmering, prepare your fermenter bucket:Wash and sanitize a 2 gallon plastic fermenter, lid, stopper, air lock, and wire strainer.
Place acid blend and yeast nutrient into the plastic fermenter. Affix the stopper to the lid of the fermenter, cover and set aside.
Once the 20 minute simmer is up, remove from heat, allow to cool.**
Carefully pour cider into the fermenter.
Once mixture has cooled to room temperature, use a sanitized funnel to transfer cooled mixture to a sanitized 2 gallon fermenter.
Using sanitized equipment, take a gravity reading. Keep track of the number! (This is an optional step, but will allow you to calculate your final ABV %)
Sprinkle yeast into fermenter, cover with sanitized air lock. Let sit, undisturbed, overnight.
Within 48 hours, you should notice fermentation activity – bubbles in the airlock, carbonation and /or swirling in the cider must. This means you’re good to go! Put the carboy somewhere cool (not cold!), and leave it alone for a month or so.
Using sanitized equipment, rack the clarified cider off the sediment, into a clean, freshly sanitized 1 gallon carboy (and an extra ½ gallon carboy, if you need it!). Cap with sanitized airlock, leave it alone for another 2-3 months.
When you’ve let it clarify as much as you have patience for – with no more sediment being produced – you can move on to bottling: