homebrewer_99
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I want to make another Apfelwein for this upcoming winter.
I have 4 boxes (25 bags in each = 100 bags) of Martinelli's Mulling Spices for apple juice or cider.
It takes 8 bags to flavor a 1/2 gallon. With the total amount I can make over 6 gals of hard cider.
Question...should I add the spices to the secondary or as I heat up the juice prior to fermenting?
If I used them in the secondary my concern is how long do I leave them in there before removing them?
I know not the squeeze the bags to eliminate unwanted tannins.
Any thoughts/opinions/recommendations?
Thanks.
I have 4 boxes (25 bags in each = 100 bags) of Martinelli's Mulling Spices for apple juice or cider.
It takes 8 bags to flavor a 1/2 gallon. With the total amount I can make over 6 gals of hard cider.
Question...should I add the spices to the secondary or as I heat up the juice prior to fermenting?
If I used them in the secondary my concern is how long do I leave them in there before removing them?
I know not the squeeze the bags to eliminate unwanted tannins.
Any thoughts/opinions/recommendations?
Thanks.