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Old 09-26-2011, 02:25 PM   #1
ao125
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Default Mincemeat Cider

I was going to try to do something that captured the flavor of mincemeat pie for fall.

(refresher for anyone not in the know: http://en.wikipedia.org/wiki/Mince_pie)

I was thinking perhaps something along the lines of:

5gal unfiltered apple cider
4# local clover honey
Safbrew S-33 Dry Ale Yeast

Primary for a week

Then do a puree of 3# of raisins, ginger syrup, ceylon cinnamon, nutmeg, clove, and allspice, and add to secondary.

Thoughts?



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Old 09-26-2011, 04:48 PM   #2
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Ginger syrup would probably contain sugar so be careful unless you want more fermentables in there. Yours is a pretty common recipe give or take so have a search, especially for winter spice cider. Adding the spices post fermentation will cause them to taste more like their natural flavour a lot of people steep them in., I'd personally use a little malt in the recipe for a biscuity/baked sort of flavour



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Old 09-26-2011, 05:12 PM   #3
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Quote:
Originally Posted by RobWalker View Post
Ginger syrup would probably contain sugar so be careful unless you want more fermentables in there. Yours is a pretty common recipe give or take so have a search, especially for winter spice cider. Adding the spices post fermentation will cause them to taste more like their natural flavour a lot of people steep them in., I'd personally use a little malt in the recipe for a biscuity/baked sort of flavour
There is a recipe floating around on here for a graham cracker ale, that uses actual graham crackers. (link) - I wonder if I could get away with that.
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Old 09-26-2011, 05:15 PM   #4
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You would have to mash them I think. It's easy on a small scale, but bear in mins the beer making process is quite different to cider - but yeah, go for it!

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Old 09-26-2011, 05:45 PM   #5
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Sounds like a plan. Thanks for the help

I've been wanting to do a cider for a while now, and having a an alcoholic spice-filled apple pie in a glass is just what the doctor ordered.

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Old 09-30-2011, 12:22 AM   #6
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The mince for this is done.

3# of Raisins
14.5 oz Sour cherries
8 fl oz of Ginger syrup

1.25 tbsp Allspice
1.25 tbsp Ceylon Cinnamon
1.25 tbsp Nutmeg
1.00 tbsp Vanilla Bean Paste
0.50 tbsp Clove

Pureed the fruit and syrup, and then added to a stainless pot, brought to a boil, then added the spices.

I think instead of a primary and secondary, I'm just going to do a single fermentation.

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Old 09-30-2011, 06:11 PM   #7
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Oh man, I know what I'm going to be breaking in my new carboy with. Think I'll swap in coriander for the vanilla and do a rehydrated dried-fruit mix instead of cherries.

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Old 09-30-2011, 10:50 PM   #8
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I put this together today with 5gal of local apple cider, 2# of local wildflower honey and 1# of muscovado sugar - and had an O.G. of 1.082.

It was really difficult to stop drinking the cider long enough to let some ferment.


Here is a roundup of what I did:

Mince
3# of Raisins
14.5 oz can of Sour cherries (in water)
8 fl oz of Ginger syrup

1.25 tbsp Allspice
1.25 tbsp Ceylon Cinnamon
1.25 tbsp Nutmeg
1.00 tbsp Vanilla Bean Paste
0.50 tbsp Clove

Pureed the fruit and syrup, and then added to a stainless pot, brought to a boil, then added the spices.

Added to a covered (and sanitized) pyrex dish and let sit overnight


Boil
5gal of local (Virginia) apple cider
2# of local wildflower honey
1# of Muscovado sugar

Once the cider came to a boil, I added the honey, sugar, and mince, and let boil for 30min @200 F.

Starting gravity: 1.082
Final gravity @ 7 days: 1.001
ABV: 10.8%
Pitched Safbrew S-33 Dry Ale Yeast

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Old 09-30-2011, 10:58 PM   #9
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The mince was pretty yummy on its own. I had a couple other people taste it and they thought it would be good either warm on vanilla ice cream, in a pie, or spread on toast.

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Old 10-01-2011, 04:20 PM   #10
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Bubble bubble...





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