Adding Fruit to Secondary
Am I correct in assuming that, like meads, I can add fruit (such as peaches) mostly for flavor after the cider has been fermenting for a month or so? Don't want to screw up my first batch of what looks so far as good stuff.
That's perfectly fine in my opinion. Since fermentation has really slowed down at that point, less flavor is just going to get burnt out by the yeast as opposed to adding fruit to the primary.
I just added a bag of Ocean Spray Craisins and a can of cranberry concentrate to a cider at secondary and it smells and looks great.
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