elementfiftyfour
Member
Okay so my first batch of Cider is done and I'm ready to keg and chill it down. I am going to back sweeten it a bit with some concentrate but I would also like to add some "Fall Flavored" spicing to it to give it a little extra interesting flavor.
Anyone have any suggestions on how much or what spices to add for an interesting cinnamon and/or ginger flavor to the cider?
Another option might be some of the Mulling Spices that came with some Mead but am hesitant to add them without a rough idea of the quantities.
My plan was to boil down the concentrate with the spices, separate any large cinnamon sticks or whatever needs to be removed and then pour it into the Keg with the already fermented cider.
On another note I wanted to ask what is, on average, a normal starting gravity of a hard cider? I see a lot of recipes that mention adding 3-6 cups of sugar to the 5 Gal carboy but no indication on what the starting gravity should typically be to get good fermentation with about 5-7% alcohol.
Thanks,
Anyone have any suggestions on how much or what spices to add for an interesting cinnamon and/or ginger flavor to the cider?
Another option might be some of the Mulling Spices that came with some Mead but am hesitant to add them without a rough idea of the quantities.
My plan was to boil down the concentrate with the spices, separate any large cinnamon sticks or whatever needs to be removed and then pour it into the Keg with the already fermented cider.
On another note I wanted to ask what is, on average, a normal starting gravity of a hard cider? I see a lot of recipes that mention adding 3-6 cups of sugar to the 5 Gal carboy but no indication on what the starting gravity should typically be to get good fermentation with about 5-7% alcohol.
Thanks,