I just made my batch of winter cider and I did use molasses in it. It gave it a deep, rich flavor, much deeper than dark brown sugar alone.
Using 1 whole nutmeg for 4 gallons of cider, is a bit much in my opinion. Whole nutmeg has to be grated and that is a alot of nutmeg. Nutmeg is very potent and should be used sparingly. For example, when using it in a pumpkin or sweet potato pie, you would use 1/4 teaspoon, whereas the cinnamon, you would use a full teaspoon. Also, when increasing or doubling recipes using a lot of spices, you do not automatically double the spices. Usually the quantity is increased by 50%, so if the original recipe calls for 1 teaspoon and you would like to double the recipe, you would add 1 1/2 teaspoons not 2 teaspoons. Spices have a way of blooming when used double strength.
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Primary: Empty for now
Secondary: Sweet Dried Cherry/Vanilla Mead, Prickly Pear Mead, Jalapeno-Peach Sweet Mead
Bottled: Huajillo Honey Mead - 4 bottles only, first ever mead, Light Draft Style Cider, Raspberry Mead, Hibiscus Mead, JAOM, Peach Melba Mead, Limoncello, Kahlua, Spiced Winter Cider, Orange/Vanilla Mead
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