To 6 gallons of Honeycrisp cider I add 4 lbs of dark brown sugar and yeast nutrient and energizer per label instructions. Gravity starts at app 1.073 but this yeast gets it rolling within 10 hours at my cool temps!
Interesting enough it top ferments for a few days then collapses and drops to the bottom, slowing mightily at exactly a week with curious consistency.
I rack and set it back in the cellar temp for 2 weeks where it ticks mighty slowly and clarifies, unable to get critical mass. Another rack and chill for a week and I have 11% abv liquid gold; lightly sweet apple glory that is craved by all.
8 batches this Fall, all perfection.