psychedelic_brew
Active Member
A few months back I made some apple wine that turned out very sweet and, unlike my other apple wines, retained a good apple flavor. I'd like to think it's because I used Simply Apple juice and a sweet mead yeast.
I only made 1 gallon of this stuff and already drank a bottle of it, the rest is still sitting in the 1 gallon carboy. I want to make the remaining stuff into an apple pie wine. I'm thinking a tea spoon of ginger, nutmeg, and allspice (all powdered) and a stick of cinnamon.
Sound ok? As for the cinnamon, do I just leave it until it develops the cinnamon flavor I'm looking for? Very inexperienced with spices :\
I only made 1 gallon of this stuff and already drank a bottle of it, the rest is still sitting in the 1 gallon carboy. I want to make the remaining stuff into an apple pie wine. I'm thinking a tea spoon of ginger, nutmeg, and allspice (all powdered) and a stick of cinnamon.
Sound ok? As for the cinnamon, do I just leave it until it develops the cinnamon flavor I'm looking for? Very inexperienced with spices :\