Made a pretty quick cider 6 weeks ago with 4 gallons Apple Juice and 6 pounds honey. Fermented for 2 weeks, then racked to where it sits now. I've encountered a few questions as I get ready to bottle it.
1) Since its a juice & honey mixture, the honey has obviously settled to the bottom...before I bottle it, should I gently mix the emulsion? I know with beer this would cause oxidation -- will I encounter the same problem here?
2) Would a cider, such as this one, taste better un-primed or primed? I'm bebating whether I want to carbonate it. OG 1.073, FG: 1.007 . If I do decide to prime it, what sugar would everyone recommend.
3) I read in BYOB Magazine to put various spices (nutmeg+cinnamon+apple pie spices) into about a cup of rum to marinate. I did this, and am just unsure as to how I add this mixture to my final product.... any suggestions?
Thanks to all for your great advice over the past few months!! I appreciate any and all suggestions to make my cider better!