Happy HolidaySs Giveaway - Winners Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Spiced Hard Cider
Reply
 
LinkBack Thread Tools
Old 05-01-2009, 04:27 PM   #1
Josh__
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Posts: 1
Default Spiced Hard Cider

So... Apparently my Walmart apple wine (5 gallons in under $20) was a hit with all of my friends. It was your basic Apfelwein recipe, using Pastuer Champaign yeast, light brown sugar, and Walmart apple juice.

After two months of fermenting, and maybe a little imagination (or a couple glasses), it tasted like a slightly fruity beer. It went down like a beer, anyway..

For my next batch, I want to take a leaf from Captain Morgan's spiced rum, and spice my cider. I want it to enhance it's natural taste, and then add a little burn to the drink (it has an abv of 15% ish... so the real burn isn't noticeable).

Any suggestions as to what spices or herbs I should add?

A couple questions too, along with the former. If I should deciede to add these ingrediants, (I'll probably try about ten one gallon combinations if I feel creative enough) should I add the herbs and spices before or after fermentation? A more important question, would any kind of herb or spice negetively affect fermentation if I added it at the start?

Any thoughts are helpful

__________________
Josh__ is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2009, 06:08 AM   #2
PintOfBitter
Sponsor
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 0 reviews
 
PintOfBitter's Avatar
Recipes 
 
Join Date: Feb 2007
Location: USA
Posts: 1,175
Liked 9 Times on 8 Posts
Likes Given: 3

Default

for spices i'm thinking wintry: cinnamon, clove (take it easy), nutmeg, cardamom, ginger would probably be nice. maybe a tad of bitter orange peel.

I'd add the spices either at the end of the boil, or at racking. ginger could be boiled and also added at racking.

i don't think any of the spices will affect your fermentation. clove is naturally antiseptic, but probably wouldn't matter in the small quantities you'd need to use.

You're going to want to age this stuff a LONG time. even moderate gravity apfelwein tastes like butt for quite a while in my opinion.

__________________

-PoB

Maybe you can use these Grain, Hops, Yeast Reference Charts
Come visit WildHopsPrintShop.com- custom bottle caps, beer glassware, tap handles, and more!

PintOfBitter is offline
 
Reply With Quote Quick reply to this message
Old 05-02-2009, 10:16 PM   #3
gratus fermentatio
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 9,136
Liked 973 Times on 637 Posts
Likes Given: 2671

Default

I've added both ginger & lemon zest and they worked well for me. There's so many things you could try, I'd be tempted to add some bruised mint leaf or maybe a couple of cracked juniper berries. Sometimes I like a bit of "bite" in a beverage. Regards, GF.

__________________
gratus fermentatio is online now
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spiced Cider bronzdragon Recipes/Ingredients 0 10-07-2009 06:26 PM
Very spiced cider kdok105 Cider Forum 2 03-13-2009 01:06 AM
fall spiced cider Corvato Cider Forum 3 09-18-2008 01:32 PM
Spiced Maple Cider Putzenbrau Cider Forum 3 09-17-2008 01:43 PM
Spiced Cider Alx Rains Cider Forum 5 02-06-2006 11:02 AM



Newest Threads

LATEST SPONSOR DEALS