I'm going crazy due to some severe impatience...
So I have my first cider bubbling away in the basement, the cider came from the orchard down the street. It went from a crusher straight to my carboy (which they let me fill up).
So its bubbling away using the good ole new hampshire strain of yeast and I dont know what to do with it when I go to bottle.
I can't figure out if I want to carbonate or not. If I do should I use honey or molasses instead of corn sugar? Or do I keep it still?
I really liked the idea of adding in some tea at bottling time to make this more of winter drink (zest of orange, cinnamon, ginger, clove, etc.).
I feel like I should get about fifty more gallons going that way I can experiment.
So if anyone has any ideas than that would be great. I'm not big into sparkling cider or using champagne yeast, I would rather more of a mulled approach if that tells you where i'm coming from.