I'm very new to all this, but is my intent to brew an oaked apple maple acerglyn by slightly altering this recipe. My plan is to brew about five gallons--as per the recipe--but utilize an appropriate amount of campden tablets to preemptively sterilize the must 24 hours before pitching the yeast. However, this recipe calls for adding a quarter gallon of maple syrup before and ten days after pitching. What steps can I take to make sure that the second dose of maple syrup is properly sterile?
EDIT: I plan on using EC-1118 yeast and after primary fermentation, the ABV should be hovering somewhere around 17-19%. This is when I intend to add about 750mL of apple cider. Should I use a campden tablet to sterilize the cider (which will likely be unpasteurized) or will the alcohol content prevent any bacteria from spreading?