I ended up ordering a cider yeast from MidWest. Im thinking of doing a 5 gallon batch with true cider. After it is done fermenting, I will rack it over to secondary and let it clear out for awhile. Then, when its time to bottle, I will create a spiced tea with cinammon cloves orange zest ginger root...anything else that might give it some depth? Should I basically doubled your amounts that you have in your recipe? Also, Im curious when to add pectic enzyme. Would that be in secondary?
Next up: Honey Brown Ale, Raspberry Blonde Ale, Oatmeal Stout
Primary: Strawberry Melomel
Drinking: Apfelwein, ESB, Cream Ale, Mocktoberfest Ale