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Old 09-25-2010, 06:26 PM   #11
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ok . . . no clove, got it

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Old 09-25-2010, 08:02 PM   #12
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Originally Posted by Fletch78 View Post
Clove is ok in a bundle of mulling spice which you steep in hot sweet cider on the stovetop to which whiskey is added and consumed like a hunch-punch, but steeped or fermented in a cider or mead as a flavor in the bottle will result in an inevitable failure. Anyone who disagrees with me is an idiot and should not be trusted.

Little harsh don't you think? I've got some cloves in my cider now, and I think it tastes delicious.
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Old 09-25-2010, 08:24 PM   #13
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Little harsh don't you think? I've got some cloves in my cider now, and I think it tastes delicious.
ok . . . . put cloves in, got it
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Old 09-26-2010, 04:03 AM   #14
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The JAOM recipe has a couple of cloves in it and turns out wonderfully. I say yea to a couple of cloves.
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Old 10-24-2011, 03:33 PM   #15
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Cloves should be used very very sparingly. They give a nice little bite but can quickly overpower everything else. We're talking a couple whole cloves or no more than 1/4 tsp ground in a 5 gallon batch

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Old 10-24-2011, 04:38 PM   #16
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The problem with cloves is that they can quickly become overpowering, so much so that only two to four in a 5g batch is as much as I will recommend.

I've been on the receiving end of a methelglyn (spiced mead) that was done only with cloves, and it failed utterly as a beverage. As medieval mouthwash though, it was respectable.

As above, mace, nutmeg and cinnamon are all good flavors, brown sugar or maple syrup works as well, though you're better off with a bit of true vanilla extract as it won't ferment. if you do use vanilla extract use the real stuff and only a tablespoon or less for a 5g batch.

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Old 10-24-2011, 06:00 PM   #17
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There are Instant Mulling Spices available this time of year that work great and take the guesswork out of the recipe. Just dissolve the directed amount into your cider before pitching the yeast.

Be careful not to get the kind that is mostly sugar, as those get pretty expensive ($5-6 / gallon!) and also it messes with your gravity.

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Old 09-02-2012, 12:50 PM   #18
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Quote:
Originally Posted by Walking_Target View Post
As above, mace, nutmeg and cinnamon are all good flavors, brown sugar or maple syrup works as well, though you're better off with a bit of true vanilla extract as it won't ferment. if you do use vanilla extract use the real stuff and only a tablespoon or less for a 5g batch.
And thread RESURRECTED!

Anyone know if you can use the imitation vanilla instead of real? that real stuff be pricey.
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Old 09-02-2012, 07:16 PM   #19
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Imitation Vanilla is ok, but not great. Also, you have to use more of it because it's not as strong, so that doesn't help the price comparison. A 2fl bottle of Pure Vanilla Extract is about $3.50 at Walmart, and that's enough for 20gal (use 1T per 5gal.)

Also, I would just like to say that my post last year about Instant Mulling Spices was a terrible idea and no one should ever make that mistake again. That cider had so many competing flavors that it is only just now drinkable after 10 months in the bottle.

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Old 09-02-2012, 07:50 PM   #20
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sounds good to me

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