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Old 09-14-2005, 12:21 PM   #1
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Default steeping spices in secondary?

Has anyone ever tried steeping a sachet of cloves and cinnamon during the secondary fermentation in any of your recipes?

It was suggested to me by a friend that I take cheesecloth and make a small sachet containing cinnamon sticks and cloves and dropping this in the mixture and letting it steep till bottling time.

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Old 09-14-2005, 10:28 PM   #2
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I've never tried spices in the secondary. (I rarely do a secondary for ciders). The concern is one that's been stated elsewhere. The spices wouldn't be sanitary. I don't know how you would sanitize them without losing a bunch of the flavor with boiling. I've always boiled spices at the beginning before pitching.
That's all I've got.
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Old 09-15-2005, 02:03 AM   #3
I use secondaries. :p
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maybe you can steam them in a vegetable steamer?


PS: never used spices, never made cider.
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