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Old 11-11-2011, 12:06 AM   #1
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Default spicing apfelwien

other than making a clogg is the other ways to spice apfelwien?

started mine on 10-7

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Old 11-11-2011, 12:43 AM   #2
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I threw in a cinnamon stick and a couple of cloves with 5 gallons during fermentation. Turned out good.

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Old 11-14-2011, 02:16 AM   #3
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so for a gallon

1/2 cinnamon stick
1 clove
how much nutmeg??
1/4 teaspoon too much??

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Old 11-14-2011, 12:34 PM   #4
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The five gallons of apfelwein that I have is secondary now has:
2 bourbon vanilla beans
3 ceylon cinnamon sticks
2 cloves
This stuff is amazing just a week into secondary. After aging it will be much better. If you can find ceylon cinnamon you should get it. It is a much smoother and more intricate flavor than the cassia that you can get at most stores.

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Old 11-15-2011, 07:52 PM   #5
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how do you add the cinamon stick without introducing bacteria?

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Old 11-15-2011, 07:53 PM   #6
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Quote:
Originally Posted by BARBQ
how do you add the cinamon stick without introducing bacteria?
I wouldn't worry about it. The alcohol in the cider should be enough
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Old 11-15-2011, 07:57 PM   #7
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A little bit different, but I've made a spiced Graff twice over the past couple of years. It turns out great. Posted the recipe on my blog:

A Homebrew Log: Holiday Spiced Graff

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Old 11-16-2011, 10:06 AM   #8
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Quote:
Originally Posted by mikebowman View Post
I wouldn't worry about it. The alcohol in the cider should be enough
This. I've never had an infection in a wine and I'm not the biggest stickler for sanitation. You'll be fine.
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Old 11-16-2011, 01:51 PM   #9
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so do you drop the stick in after it ferments?

Have you guys tryed all spice before? To much?

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Old 11-16-2011, 05:45 PM   #10
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Yeah, I break mine up a little for more surface area. If you add it during the ferment all the cinnamony goodness will leave the airlock. I have not tried allspice though.

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