cyfan964
Well-Known Member
Has anyone ever tried adding cinnamon to a cider to make a sort of "apple pie" liquor taste only in cider form?
Would I boil the apple juice with cinnamon and then chill it before adding yeast... or possibly just adding cinnamon sticks to the primary?
This would be my first Cider/Apfelwein... is the only difference between the two the dryness/sweetness? I'm thinking of using a hefe yeast. Would this make it a cider and the champagne/wine yeasts are more of an apfelwein?
How many pounds of dextrose should I use.... I was thinking like 1.5.
Would I boil the apple juice with cinnamon and then chill it before adding yeast... or possibly just adding cinnamon sticks to the primary?
This would be my first Cider/Apfelwein... is the only difference between the two the dryness/sweetness? I'm thinking of using a hefe yeast. Would this make it a cider and the champagne/wine yeasts are more of an apfelwein?
How many pounds of dextrose should I use.... I was thinking like 1.5.