Has anyone here ever tried to add maltodextrins to cider? It might make for a cider with head and more body. My main qualm with cider is that it's always a bit watery compared to beer. Perhaps this way such problems may be solved... Any ideas?
I've also thought of the following. You can make dextrin from wheat flower (or better yet, starch). Just pop it in the oven at 120C (250F) for ~3 hours and hey presto! Dextrin! Perhaps to make it more suitable for this application it may be worthwile to leave it in the oven for longer. Maybe 4 or five hours and to extract the soluble dextrins with water which can then be boiled down to yield a cleaner product.