WilliamSlayer
Well-Known Member
I love Cider, and having asked a lot of fellow cider lovers on the forum for opinions on spices and ammounts, I came up with this recepie for a Spiced Cider. Hope it's as tasty for you as it is for me!
From my notes:
Cinnamon cider - 12/27/12
2 tsp Bentonite
5 gal cider (1.050 gravity)
1 1/2 tsp pectic
1 1/2 tsp fermax
2 lbs cane suger
2 lbs lt. Brn sugar
Sugar boiled for 5min in 4 cups water.
PH tested 3.8 so...
Added 46 grams malic acid
Pitched Lalvin K1-1116 (one package)
Ferment @ 68-73 degrees
Soaking in a seperate container-
7 oz of vodka
1 Tbs ground cinnamon
1/2 Tbs ground nutmeg
1/2 oz Bitter Orange Peel
1/14/13
Racked onto the spices
Gravity @ .098
1/16/13
Added 1/3 tsp Potassium Metabisulfite
Added 1 and 1/4 tsp Potassium Sorbate
Stirred to mix. Got a fair ammount of gas out.
1/20/13
Racked to a fermenter bucket.
Added 2 gallons of cider.
Added 1 tsp pectic enzyme.
1/28/13
Racked to a 1 gallon jug, and a 6 gallon carboy.
Added 1/4 tsp Potasium Metabisulfite.
Gravity now @ 1.010
Cider was crystal clear, only got cloudy from a bit of sediment that got disturbed during racking.
2/4/13
Bottled in 22oz bottles.
Got 38 bottles from this 7 gallon batch.
Tasting Day:
Noticable cinnamon aroma.
Good mouthfeel. Small ammount of carbination from not degassing.
Apple/cinnamon mix up front, with a hint of the nutmeg spicyness on the back end. Can't find any of the orange peel in the taste. Maybe it's hidden behind the cinnamon. Fellow tasters tell me it's there.
From my notes:
Cinnamon cider - 12/27/12
2 tsp Bentonite
5 gal cider (1.050 gravity)
1 1/2 tsp pectic
1 1/2 tsp fermax
2 lbs cane suger
2 lbs lt. Brn sugar
Sugar boiled for 5min in 4 cups water.
PH tested 3.8 so...
Added 46 grams malic acid
Pitched Lalvin K1-1116 (one package)
Ferment @ 68-73 degrees
Soaking in a seperate container-
7 oz of vodka
1 Tbs ground cinnamon
1/2 Tbs ground nutmeg
1/2 oz Bitter Orange Peel
1/14/13
Racked onto the spices
Gravity @ .098
1/16/13
Added 1/3 tsp Potassium Metabisulfite
Added 1 and 1/4 tsp Potassium Sorbate
Stirred to mix. Got a fair ammount of gas out.
1/20/13
Racked to a fermenter bucket.
Added 2 gallons of cider.
Added 1 tsp pectic enzyme.
1/28/13
Racked to a 1 gallon jug, and a 6 gallon carboy.
Added 1/4 tsp Potasium Metabisulfite.
Gravity now @ 1.010
Cider was crystal clear, only got cloudy from a bit of sediment that got disturbed during racking.
2/4/13
Bottled in 22oz bottles.
Got 38 bottles from this 7 gallon batch.
Tasting Day:
Noticable cinnamon aroma.
Good mouthfeel. Small ammount of carbination from not degassing.
Apple/cinnamon mix up front, with a hint of the nutmeg spicyness on the back end. Can't find any of the orange peel in the taste. Maybe it's hidden behind the cinnamon. Fellow tasters tell me it's there.