This week has been crazy (midterms week), so Im planning on starting my first batch this weekend. Ill be keeping it simple with fresh cider, Nottingham Ale Yeast, pectic enzyme, and then priming, bottling and pasteurizing following Pappers instructions for a sparkling sweet cider.
Since this seems to be fairly straightforward I think I might try to make a still cider with some other flavor added into the mix, most likely cinnamon and oak chips. My main question is when do I add the cinnamon and oak? Include them in the primary or rack onto them in the secondary?