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Old 08-07-2007, 05:49 PM   #11
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I ended up ordering a cider yeast from MidWest. Im thinking of doing a 5 gallon batch with true cider. After it is done fermenting, I will rack it over to secondary and let it clear out for awhile. Then, when its time to bottle, I will create a spiced tea with cinammon cloves orange zest ginger root...anything else that might give it some depth? Should I basically doubled your amounts that you have in your recipe? Also, Im curious when to add pectic enzyme. Would that be in secondary?

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Bill

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Old 08-07-2007, 06:24 PM   #12
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Quote:
Originally Posted by ArroganceFan
Is there anything that EdWorts Apfelwein can't fix?
NO.

add a little mulling spice and you've got xmas cider!
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Old 08-07-2007, 06:27 PM   #13
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Primary on the Pectic enzyme.

I would be a bit careful on the spices. Add what I listed and then get it to a rolling boil. Turn the heat down and let it simmer to reduce. When it reduces it will get way strong. The clove and Cinnamon I would wait. A good test would be to add a Tablespoon to a cup of cider or apple juice and see how it is taste you can use this as your reference as there are 16 Tbsp in a cup and 16 cups in a gallon. Then if you want to add more of something go for it then.

Once it is where you want it cover with a lid and let it steep. It will pick up a little more flavor but not enough to overpower it or change it dramatically.

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Old 08-07-2007, 06:36 PM   #14
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Quote:
Originally Posted by mgayer
I would be a bit careful on the spices. Add what I listed and then get it to a rolling boil. Turn the heat down and let it simmer to reduce. When it reduces it will get way strong. The clove and Cinnamon I would wait. A good test would be to add a Tablespoon to a cup of cider or apple juice and see how it is taste you can use this as your reference as there are 16 Tbsp in a cup and 16 cups in a gallon. Then if you want to add more of something go for it then.

Once it is where you want it cover with a lid and let it steep. It will pick up a little more flavor but not enough to overpower it or change it dramatically.
Sorry for all the questions...but what do you mean by wait on the clove and cinnamon? So you are saying that I stick with the amounts you listed for a 5g batch? I suppose I can do a little experimenting before I bottle.
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Old 08-07-2007, 07:05 PM   #15
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Just as an aside, I love to make Wassail around the holidays. Keep in mind this is truly a ceremony that is highly personalized. When I was formulating the recipe that will be used traditionally in our household, there were myriads of bases from hard cider based to Ale based to just apple cider based. You just have to develop what you like and call it Wassail. A few key elements: Heated, highly spiced and based on Ale, Hard Cider, Wine/Brandy/Sherry or unfermented Cider, often with Apples added.

I love Wassail

Glogg is good too

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Old 08-08-2007, 12:15 AM   #16
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Quote:
Originally Posted by billpa
Sorry for all the questions...but what do you mean by wait on the clove and cinnamon? So you are saying that I stick with the amounts you listed for a 5g batch? I suppose I can do a little experimenting before I bottle.
No problem with the questions
Cinnamon and cloves react a bit different when boiled than when they are fermented. I just took out a cinnamon stick that has been in the Applewine for 3 months. It has made it a bit darker flavored than I usually care for but it is the Holloween batch and most will be servered hot anyway. With boiling it will bring out the flavor all at once! I will usually do the cp of water test first and see if it has the spicy flavors I want any then try it in a cup of apple juice. If it is not strong enough then add some more and boil and steep again.

As zoebisch01 said this is about your personal taste. Wassail is a tradition from long ago in which the toasting glass started from the lord of the estate and was passed to friends and family at a large gathering during the Yule or Christmas time. As the cup was passed a kiss was given.

In short the batch was made to the lords taste.
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