In some experiments, I made a cider that ended up a bit too light, alcoholic, and relatively flavorless. It's pleasant enough and tart, but just missing a little, y'know?
I also have a very superserious Imperial IPA bottled (very bitter, very hoppy, 10%ABV, very dark). Turns out mixing the two 50-50 tastes amazing--at least to the wife and I. This got me thinking, which is often where I get in trouble.
I'm probably going to try this anyhow, but I always appreciate the input of others:
I have a very floral+citrusy IPA in primary right now (aiming for something between Lagunitas IPA and Mojo IPA). I'm considering switching to secondary this weekend (which would be a bit early) then dumping 3 gallons of apple juice onto the cake including maybe 2 inches of the remaining IPA.
THEN, 1-2 days later when things are very settled and fermentation is moving along, I plan to immediately transfer those contents to a sort of "pre-secondary" (to a 3-gallon carboy). I know some ppl successfully use the whole cake for all of primary, but this feels safer/better to me. I may add a dash of nutrient as well.
I have about 3-5 days before I get this started. I welcome any input or thoughts. I usually add some tannins & acids to ordinary-juice cider but I might hold off on that since I hope the leftover hops/IPA trub will add enough character.
The yeast is nottingham ale.