johnnyt471

Recipes 

So I was going to make some cider in a simple way, basically just 4 gallons of store-bought cider with no preservatives in a carboy with some brown sugar and ale yeast for 3 weeks. but i also wanted to add some apple pie spice to it. when should I add the spice? can i just add it to the carboy with the cider and yeast? or should i wait until bottling?

Gristulin

Recipes 

if it were me, i would add your spices to secondary for a week or so, then transfer it to tertiary with some pectic enzyme to let it clear for another few weeks. it clears slowly, but is kinda cool to watch. great article about ciders in the sept/oct issue of zymurgy.
zac

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"I'm not telling you, 'Never eat a hamburger'. Just eat the good ones with real beef, you know, like the ones from that Mom-and-Pop diner down the street, and it's so good that when you take a bite out of that burger, you just know somewhere in the world a vegan is crying." Homer Simpson

gratus fermentatio

Recipes 

I'd use whole/cracked/sliced spices instead of the powdered stuff. You can make a sort of "teabag" using a hop bag. That way you can remove the spice when the desired level of flavour has been reached; the only way to remove powdered spices is filtration. And powdered cinnamon make a nasty mess. Regards, GF.

SammyJ

Recipes 

as I detailed in my post here:

http://www.homebrewtalk.com/f32/sammys-simple-cider-203224/

I threw it in right at the start -- came out great.