Originally Posted by truekey
Crazy fermentation now, cider looks like when you open a fresh bottle of seltzer.
I was considering adding some mulling spices from my secondary, or just using some ginger. Question:
Can I drop spices/ginger into the secondary, or should I make an extract by boiling out ingredients or having it sit in hard liquor?
I've done this both ways -- dropping into secondary and making tea/extract -- with ginger, cardamom, pink peppercorns, cinnamon sticks and orange peel (separate batches).
Generally, I've preferred the tea/extract method to just dropping into the secondary as I found it to give a much cleaner, fresher flavor. Dropping them into the carboy seemed to extract less aroma and make the spices taste a bit stale or musty.
Soaking spices in vodka for a week seems to do the trick and I think it captures and preserves more aroma than steeping in boiling water. Boiling water also tends to extract some harsher flavors in my opinion.