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-   -   Sparkling Cinnamon Cider (http://www.homebrewtalk.com/f32/sparkling-cinnamon-cider-392097/)

luke_d 02-22-2013 05:35 AM

Sparkling Cinnamon Cider
 
1 Attachment(s)
Attachment 102985

Two months in primary, two months bottle conditioning, and this stuff is smooth and delicious!

Fossey 02-22-2013 06:11 AM

Don't just tease us with an awesome pic - share the recipe... please?!!!

Good job!

burshaw 02-22-2013 02:09 PM

Looks fantastic i just spiced mine

luke_d 02-22-2013 03:11 PM

A for the recipe, it was a one gallon batch, my first cider. I used one gallon of fresh apple cider from Trader Joe's, and added about a tablespoon of cinnamon, and let it ferment. For yeast, I just used a leftover packet of yeast from my Brooklyn Brew Shop kit. Next time, I may add cinnamon and maybe some nutmeg, at bottling. Has anyone done that? I feel like having the cinnamon in during fermentation gave it some strange flavors early on (they've mostly mellowed out by now). And then carbed with corn sugar, just like a beer.

burshaw 02-23-2013 12:26 PM

I just added my cinnamon now that its done and just aging wasn't to sure how it would ferment with it so i waited but now it tastes FANTASTIC!

MarkKF 02-23-2013 05:18 PM

Did you add any sugar to the primary?
If yes what type of sugar?

luke_d 02-24-2013 05:07 AM

Oh! Yes I actually did add sugar when I fermented in the primary! It was about 4 or 5 months ago, and I didn't take any notes, and it was before I had a hydrometer. However, I think I added about one or two cups of brown sugar.

MarkKF 02-24-2013 03:19 PM

Thanks.


I've used white cane and raw cane. Gonna try brown next. So far I've only used brown to prime.

luke_d 02-24-2013 05:47 PM

Cool! If you're going to use cinnamon, I'd recommend adding it post fermentation. I have a slight of flavor that I think is due to the cinnamon in the primary.

WilliamSlayer 02-24-2013 09:15 PM

Quote:

Originally Posted by luke_d (Post 4931951)
A for the recipe, it was a one gallon batch, my first cider. I used one gallon of fresh apple cider from Trader Joe's, and added about a tablespoon of cinnamon, and let it ferment. For yeast, I just used a leftover packet of yeast from my Brooklyn Brew Shop kit. Next time, I may add cinnamon and maybe some nutmeg, at bottling. Has anyone done that? I feel like having the cinnamon in during fermentation gave it some strange flavors early on (they've mostly mellowed out by now). And then carbed with corn sugar, just like a beer.

Yup, check the thread: Spiced Cider, a little piece of home

I am drinking this now and am really pleased with how nice the cinnamon and nutmeg came together.


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