bernerbrau
Well-Known Member
I know the rule of thumb for beer is 1-2-3, but I'm seeing a few different ideas for cider.
From what I can tell it's best to do 3 weeks in primary, a month or longer in secondary, and then up to 3 months bottle time (and I'm told outdoors conditioning works well as the weather starts to cool down).
My cider's almost a week in primary and I want to be able to serve it at Christmas. I'm planning on a month in primary, a month in secondary, priming and bottling at the end of September, giving it just under 3 months bottle-conditioning by Christmas time.
Also I'm not sure whether to leave it as a plain cider or add ingredients like nutmeg, allspice, cinnamon, cloves, orange rinds, cranberries, etc. What are people's impressions of each? Benefits? Drawbacks?
From what I can tell it's best to do 3 weeks in primary, a month or longer in secondary, and then up to 3 months bottle time (and I'm told outdoors conditioning works well as the weather starts to cool down).
My cider's almost a week in primary and I want to be able to serve it at Christmas. I'm planning on a month in primary, a month in secondary, priming and bottling at the end of September, giving it just under 3 months bottle-conditioning by Christmas time.
Also I'm not sure whether to leave it as a plain cider or add ingredients like nutmeg, allspice, cinnamon, cloves, orange rinds, cranberries, etc. What are people's impressions of each? Benefits? Drawbacks?