I am making my first attempt at hard cider. I started with a 3 gal. carboy and the yeast the brew store recommended and a cup or so of natural pure cane sugar. I racked it at 1 1/2 weeks into 2- 1gal jugs and 1 half gal jug. The taste at this time was good and slightly bubbly but still had a hint of yeast taste. I passed out a few tasters of the extra and a friend of mine added a shot of FireBall ( cinnamon whisky ) to his and the taste was almost like apple pie. So I was wondering if I could add a shot or 2 of the whisky to some bottles when I bottle it. I really liked the flavor of it. Will there be any adverse reactions by doing this? I was also told that the fermentation would be about 3 weeks but in that amount of time my airlock is still bubbling away from 5 - 6 seconds a burp. I wanted to bottle it as soon as possible but I don't think that's going to happen. Any ideas?