Baked Apples (New England-style Cider)

(1 gallon/3.8 L, scale as needed)
OG = 1.068 FG = ~1.010 ABV = ~7.6%

Ingredients
0.9 gal. (3.4 L) pasteurized apple juice (12–13 °Brix /1.047-1.051 SG, which is typically bottle strength)
12 oz. (340 g) dark brown sugar
¼ tsp. Fermaid O
5 g SafAle US-05 yeast (or similar strain)
30 g corn sugar (if priming)

Step by Step
Mix the apple juice and brown sugar together until the sugar is dissolved. Sprinkle yeast on top and close the vessel with an airlock.

Ferment until the specific gravity reaches about 1.015 then cold crash. Once the yeast has flocculated and the active fermentation appears to have stopped, rack into a small keg and carbonate to 2.5 volumes. Opting to keep mine cold I did not stabilize with potassium metabisulfite and sorbate, but that would be necessary if the cider was being bottled or transported without temperature control.