spicing apfelwien
- Thread starter johnnync
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BryanThompson
Well-Known Member
The five gallons of apfelwein that I have is secondary now has:
2 bourbon vanilla beans
3 ceylon cinnamon sticks
2 cloves
This stuff is amazing just a week into secondary. After aging it will be much better. If you can find ceylon cinnamon you should get it. It is a much smoother and more intricate flavor than the cassia that you can get at most stores.
2 bourbon vanilla beans
3 ceylon cinnamon sticks
2 cloves
This stuff is amazing just a week into secondary. After aging it will be much better. If you can find ceylon cinnamon you should get it. It is a much smoother and more intricate flavor than the cassia that you can get at most stores.
how do you add the cinamon stick without introducing bacteria?
mikebowman
Well-Known Member
BARBQ said:
I wouldn't worry about it. The alcohol in the cider should be enough
jamest22
Well-Known Member
A little bit different, but I've made a spiced Graff twice over the past couple of years. It turns out great. Posted the recipe on my blog:
A Homebrew Log: Holiday Spiced Graff
A Homebrew Log: Holiday Spiced Graff
BryanThompson
Well-Known Member
This. I've never had an infection in a wine and I'm not the biggest stickler for sanitation. You'll be fine.
so do you drop the stick in after it ferments?
Have you guys tryed all spice before? To much?
Have you guys tryed all spice before? To much?
BryanThompson
Well-Known Member
Yeah, I break mine up a little for more surface area. If you add it during the ferment all the cinnamony goodness will leave the airlock. I have not tried allspice though.
