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Old 08-06-2007, 08:56 PM   #1
billpa
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So Im thinking of bottles of spiced cider to hand out to my family this year. Ive searched high and low for a decent recipe and I havent found anything really solid. Im curious if anyone has a recipe OR perhaps we can put together a recipe collectively and all make the same batch and compare notes a few months down the road.

I think there is enough time to get a pretty good cider although I want to start it by this weekend. So if anyone has some ideas, please post them.

Cheers,
Bill
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Old 08-06-2007, 11:42 PM   #2
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EdWorts Apfelwein but served hot
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Old 08-07-2007, 12:04 AM   #3
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Is there anything that EdWorts Apfelwein can't fix?
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Old 08-07-2007, 01:39 AM   #4
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I am trying to find the christmas cider used in the customary Wasail toast.
Wassail is an ale-based drink seasoned with spices and honey. It was served from huge bowls, often made of silver or pewter. The Wassail bowl would be passed around with the greeting, 'Wassail'.

I am thinking Cider, Honey, Cinnamon, Clover and Ginger. Maybe even a few cranberries or some cranberry juice! I'll see what I can find.
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Old 08-07-2007, 11:00 AM   #5
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Quote:
Originally Posted by mgayer
I am trying to find the christmas cider used in the customary Wasail toast.
Wassail is an ale-based drink seasoned with spices and honey.

I am thinking Cider, Honey, Cinnamon, Clover and Ginger. Maybe even a few cranberries or some cranberry juice! I'll see what I can find.
http://www.florilegium.org/files/BEV...ssail-msg.html

 
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Old 08-07-2007, 12:09 PM   #6
mgayer
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Okay this is what I came up with! Thanks flowerysong!

Wasail Christmas Cider.

2 gallon apple juice
3 lbs Honey
2 sticks cinnamon
2 cloves
1 slice fresh ginger root (thin)
zest of 1 orange (either dried or fresh)
1/2 tsp Pectic enzyme
1 tsp yeast nutrients
Ale yeast
5 campden tablets

Take 1 gallon of Apple juice (Cider if it is clear) and 2 lbs of Honey mix by shaking until the honey dissolves. Put in primary with 2 cinnamon sticks, 2 cloves, ginger, orange zest, Yeast Nutrients and the 5 crushed campden tablets. Let this sit for 24 hours and add the Pectic enzyme. Check the gravity before adding the yeast! Make a yeast starter (1 cup of must to 1 cup of water) and give it about 20 to 30 minutes to get very foamy. Stir the starter at about 15 minutes to get it all suspended good.

Pitch the yeast and attach an airlock. Leave this alone for 6 weeks. Don't touch and don't rack. At 6 weeks rack it and taste. It should have a bit of residual sweetness and be clearing. Check the gravity and stabilize. Add 1 gallon of apple juice. Actually if this gallons has preservitives it won't hurt as you are trying to keep it stable and not referment. Add Honey to taste and let this age, I would let it sit for at least 1 more month and rack before bottling. The last addition of honey may not be necessary as the gallon of juice will sweeten a lot.

So this should be ready easily by Christmas and even a bit might be had at the Thanksgiving dinner. The traditional way of heating was to stick a red hot poker in the cup. A good way to get the taste this gives is to heat the pan hot enough that the cider with boil and sizzle as soon as it touches the pot then pour it off into the cups or Stien.
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Old 08-07-2007, 01:15 PM   #7
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I think that recipe is a good start! Im curious if anyone has gone the route of adding the spices at the bottling stage through a spiced tea. That way you can retain all of the characteristics that might otherwise deteriorate during fermentation. I would also like to formulate a 5g batch and use true cider (ie unfiltered)
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Old 08-07-2007, 04:25 PM   #8
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u could try adding peppermints at the fermentation stage. I've never done that but it might be good.
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Old 08-07-2007, 04:33 PM   #9
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I am too making a holiday cider thing. I think I have pretty much decided to make Ed's Apfelwein and add some spices to start, some at bottling, and more when serving if needed. Also, about the honey, I truely dislike the flavor of fermented honey, so I think I am going to add that when serving too...basically heat up some apfelwein and honey and serve warm.

 
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Old 08-07-2007, 04:37 PM   #10
mgayer
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You could do this with a true cider but the clearing factor might be a bit longer. On the other hand you could do what your talking about with a regular 5 gallon batch of cider. When it comes of rack it onto a cooled spiced tea from the Cinnamon, Cloves, Zest and Ginger.

All the spices in about 6 cups of water then reduce to about 5 cups should give a good enough infusion. Taste and add more if needed. I have a spiced cyser about ready to come off so I'll pull off a bit and make a tea to see what she adds to the character.

In looking at that receipe I don't think it would be too hot! I was interrupted while typing! This should be a bit better!

2 gallon apple juice
1 lbs Honey (use 1/2 lb in 2 additions)
2 sticks cinnamon
2 cloves
1 slice fresh ginger root (thin)
zest of 1 orange (either dried or fresh)
1/2 tsp Pectic enzyme
1/2 tsp yeast nutrients
Ale yeast
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In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Mead
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
Blue moon Clone


 
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