Hey fellow cidermasters. I'm wanting to experiment with a Belgian ale yeast to try and clone Woodchuck Belgian Cider. Has anyone done something similar or done Belgian style beers? Looking for suggestions on yeast and when and how do I add the orange peel and coriander? A local shop suggested 0.5 ounces of coriander and 1 to 1.5 ounces of orange peel. Any detail, even if beer related, would be appreciated.
In The Primary: Dude Where's My Pants Ceyser and Blood of the Dragon (my version of Unicorn Blood)
Bottle Conditioning: Skeeter Pee
Aging: Joe's Ancient Orange Mead