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Old 09-25-2010, 01:10 AM   #1
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Default Fall Flavors?

After looking through the recipe section here and taking a look at some commercial cider websites, cinnamon and nutmeg seem to be the choices for making a spiced cider for autumn. Anyone have any suggestions for other spices or flavors to add? Skoal!


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Old 09-25-2010, 01:17 AM   #2
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I'm not a cinnamon fan, or cloves either, in cider.

What about just a hint of vanilla? That doesn't scream "fall" but it would probably be great.


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Old 09-25-2010, 03:50 AM   #4
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Mace, cloves, nutmeg, ginger, cinnamon are all warm spices. Brown sugar and maple syrup are also fall flavors. Different combinations react differently to the taste buds. Why not try a pumpkin pie spice sans the pumpkin for a nice fall cider?
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Old 09-25-2010, 05:19 AM   #5
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Mine has baked pumpkin in it currently. I think it is doing quite nicely. It also has cinnamon sticks, nutmeg, and cloves. Though I am a big fan of all of those spices.
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Old 09-25-2010, 01:12 PM   #6
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All good ideas, thanks. Cinnamon, nutmeg, ginger, cloves and maybe some allspice are all pumpkin pie spices, I think. I think I'll split the next batch in half and spice portion of it. Again, thanks for the ideas.
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Old 09-25-2010, 04:32 PM   #7
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I know its not recommended, but what about boiling down some fresh juice? I'm thinking it would give it that cooked apple flavor reminiscent of apple pie. In a sweeter cider that might be pretty nice. Maybe a little cinnamon, allspice and nutmeg too. Just a thought. I was eating a piece of toast with apple butter when reading this thread.

Would boiling it set the pectins and make applesauce. Maybe if you added some pectic enzyme to fresh juice to break them down, then boil?
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Old 09-25-2010, 05:11 PM   #8
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Never use clove. That's my story and I'm sticking to it.
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Old 09-25-2010, 05:13 PM   #9
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Quote:
Originally Posted by Fletch78 View Post
Never use clove. That's my story and I'm sticking to it.
ha! I take it you have tried?
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Old 09-25-2010, 05:22 PM   #10
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Clove is ok in a bundle of mulling spice which you steep in hot sweet cider on the stovetop to which whiskey is added and consumed like a hunch-punch, but steeped or fermented in a cider or mead as a flavor in the bottle will result in an inevitable failure. Anyone who disagrees with me is an idiot and should not be trusted.


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