I have two 1-gallon jugs of "all natural" apple juice (no preservatives). I bought a gallon last year, fermented it with some champagne yeast, and was moderately pleased with it. It was drier than I'd like, so I'm looking to do something with ale yeast this year. Since I have two jugs, I'm open to two independent batches.
I'd like one of them to be "spiced," and that's what I'm coming to this group for. I've read references to using cloves, nutmeg, allspice, etc. but I haven't found amounts. Does anyone have a specific recipe to try? Do the spices go into primary, or should I wait until secondary?
What yeast works well? I'd prefer using dry yeast to keep the cost down, although I probably have some White Labs 001 onhand harvested from a pale ale. Nottingham? Lalvin 71b-22? Something else?
I appreciate any suggestions!
I'd like one of them to be "spiced," and that's what I'm coming to this group for. I've read references to using cloves, nutmeg, allspice, etc. but I haven't found amounts. Does anyone have a specific recipe to try? Do the spices go into primary, or should I wait until secondary?
What yeast works well? I'd prefer using dry yeast to keep the cost down, although I probably have some White Labs 001 onhand harvested from a pale ale. Nottingham? Lalvin 71b-22? Something else?
I appreciate any suggestions!
