Staghorn Sumac grows everywhere here. Growing up, I would see it along the road with these characteristic red spires. Smooth and Staghorn sumac get a bad rap because of their loser cousin the poison sumac (Toxicodendron vernix).
Also, I am looking to experiment with two methods for sweet, carbonated cider. You can either pasteurize by adding more than priming sugar and then killing the yeast in the bottle (potential for bottle bombs) or you can sweeten with an unfermentable sugar (like Xylitol).