The Apfelwein thread has gotten really long, and I'm just looking for some informal responses. I have 5gal of Ed Wort's recipe sitting in a carboy. To my taste, it's a little bland. I tried a sample with cinnamon and another with a spritz of 7up, and liked both better, but don't know what friends and family will like.
Should I could bottle it as is and make additions at drinking time, or should I suspend a little bag of cinnamon and some other spices in the secondary now and let it flavor up before bottling. Apfelwein enthusiasts, what do you think?
Should I could bottle it as is and make additions at drinking time, or should I suspend a little bag of cinnamon and some other spices in the secondary now and let it flavor up before bottling. Apfelwein enthusiasts, what do you think?