So... Apparently my Walmart apple wine (5 gallons in under $20) was a hit with all of my friends. It was your basic Apfelwein recipe, using Pastuer Champaign yeast, light brown sugar, and Walmart apple juice.
After two months of fermenting, and maybe a little imagination (or a couple glasses), it tasted like a slightly fruity beer. It went down like a beer, anyway..
For my next batch, I want to take a leaf from Captain Morgan's spiced rum, and spice my cider. I want it to enhance it's natural taste, and then add a little burn to the drink (it has an abv of 15% ish... so the real
burn isn't noticeable).
Any suggestions as to what spices or herbs I should add?
A couple questions too, along with the former. If I should deciede to add these ingrediants, (I'll probably try about ten one gallon combinations if I feel creative enough) should I add the herbs and spices before or after fermentation? A more important question, would any kind of herb or spice negetively affect fermentation if I added it at the start?
Any thoughts are helpful