Not bad at all. I'm going to assume that TB = tablespoon.So I changed it up using yours as a starting place and the additives that LabelPeelers.com uses with their seasonal cider kit... This is what I ended up with.
Recipe Type: Cider
Yeast: 2 packs EC-1118
Yeast Starter: None
Batch Size (Gallons): 5 gallons
Original Gravity: 1.060
Final Gravity: 1.000
Boiling Time (Minutes): N/A
Color: Blush
Primary Fermentation (# of Days & Temp): 65F for 2 weeks room temp
Secondary Fermentation (# of Days & Temp): 65F for 2 Months
Tasting Notes: Tart & Dry
4 1/2 gallons Local Raw Cider
1/2 gallon R.W. Knudsen Tart Cherry Juice
Started on 10/5
Mixed 2 packs EC-1118 yeast in a cup of cider and put aside while assembling everything else.
Mixed 2cups of cider with the following:
1 TB acid blend
2 TB tannin
2 1/2 tsp pectic enzyme
5 tsp yeast energizer
Mixed remaining cider with cherry juice and 1 cup light brown sugar.
Mixed everything together but the yeast with a mix-stir for 30 seconds to aerate a bit.
Added the yeast with cider and shook a bit to mix.
10/18 Racked to secondary
11/10 Added anti-oxident per package instructions
12/18 Bottled with 111.3g Corn Sugar.
finishing last bottle soon and planning on making more...