I just fermented two gallons of preserative free apple juice. I used cote de blanc yeast, yeast nutrient, wine tannin, and acid blend. I also added two pounds of white sugar and two pounds of brown sugar. I started this last week and after seven days the airlock stopped bubbling. So today I racked it into a secondary container. I would like to add nutmeg and ground cinnamon, do I do that now and if so, how much? I plan to keep the cider for two weeks in a secondary fermentation container.
Sounds a little more like a wine thanm a cider.
There's a similar post to this just http://www.homebrewtalk.com/f32/cider-dream-280294/ there.
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