Sparkling Cinnamon Cider - Page 3 - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Sparkling Cinnamon Cider

Reply
 
Thread Tools
Old 03-02-2013, 01:43 AM   #21
WilliamSlayer
Recipes 
 
Aug 2012
Glen Burnie, Maryland
Posts: 1,594
Liked 154 Times on 139 Posts


My most recent cider. Spiced with cinnamon, nutmeg and orange peel.

Click image for larger version

Name:	ForumRunner_20130301_204219.png
Views:	63
Size:	227.6 KB
ID:	104595

 
Reply With Quote
Old 03-02-2013, 03:52 AM   #22
burshaw
Recipes 
 
Jan 2013
, ontario
Posts: 66
Liked 3 Times on 3 Posts


Looks good love the color
__________________
¤Viking¤Hard¤Cider¤

 
Reply With Quote
Old 03-03-2013, 04:06 PM   #23
Fermentdean
Recipes 
 
Jan 2013
Posts: 25

Quote:
Originally Posted by WilliamSlayer
My most recent cider. Spiced with cinnamon, nutmeg and orange peel.
That looks tasty. I like the orange peel idea. Doing a mango gal. for the wife right now.

 
Reply With Quote
Old 03-03-2013, 06:02 PM   #24
WilliamSlayer
Recipes 
 
Aug 2012
Glen Burnie, Maryland
Posts: 1,594
Liked 154 Times on 139 Posts


With juice or pulp? Been afraid to use mangos as they are so pulpy. Bet they give great flavor though...

 
Reply With Quote
Old 03-03-2013, 09:05 PM   #25
stevetree
Recipes 
 
Feb 2013
Posts: 34
Liked 2 Times on 2 Posts


Do you use the entire peel, including the white inner surface? Or did you use one of those fancy orange shavers to get just the orange colored portion? I ask because the white part tends to be a little bitter when you use it I cook with.

 
Reply With Quote
Old 03-03-2013, 09:15 PM   #26
WilliamSlayer
Recipes 
 
Aug 2012
Glen Burnie, Maryland
Posts: 1,594
Liked 154 Times on 139 Posts


Quote:
Originally Posted by stevetree View Post
Do you use the entire peel, including the white inner surface? Or did you use one of those fancy orange shavers to get just the orange colored portion? I ask because the white part tends to be a little bitter when you use it I cook with.
I used all of the 'rind'. And yes you're right that it can be bitter! I was going for a bit of this, as I wanted something to add another element. Bitter IMO is different from tart (acid), and the orange was supposed to add a slight citrus element as well.

 
Reply With Quote
Old 03-04-2013, 05:58 PM   #27
Fermentdean
Recipes 
 
Jan 2013
Posts: 25

Quote:
Originally Posted by WilliamSlayer
With juice or pulp? Been afraid to use mangos as they are so pulpy. Bet they give great flavor though...
I used a chopper and the pieces are about the size of peas. I have just finished a batch with raspberries and turned out great but racked it 3
Times to clear. These fruity drinks, are for my wife, kind of a bribe to have all these carboys in the spare room burping away. I have 5 gal. of
Great hard cider ready to bottle, the juice was pasteurized that I used and I'm a clean freak with my equip. And am researching if I should
Pasteurize before bottling ? Any thoughts Thx

 
Reply With Quote
Old 03-04-2013, 07:33 PM   #28
luke_d
Recipes 
 
Oct 2012
Sacramento, CA
Posts: 270
Liked 36 Times on 28 Posts


Always important to have something for your wife. Makes her forget about the fact that you have tons and tons of stuff fermenting an stuff. Thank goodness for amazing wive who put up with us!!

Also, how did the raspberry come through on that?

 
Reply With Quote
Old 03-05-2013, 10:51 AM   #29
WilliamSlayer
Recipes 
 
Aug 2012
Glen Burnie, Maryland
Posts: 1,594
Liked 154 Times on 139 Posts


Quote:
Originally Posted by Fermentdean View Post

I used a chopper and the pieces are about the size of peas. I have just finished a batch with raspberries and turned out great but racked it 3
Times to clear. These fruity drinks, are for my wife, kind of a bribe to have all these carboys in the spare room burping away. I have 5 gal. of
Great hard cider ready to bottle, the juice was pasteurized that I used and I'm a clean freak with my equip. And am researching if I should
Pasteurize before bottling ? Any thoughts Thx
No need to pasturize unless you plan to backsweeten. For backsweetening you have to find someway of not getting the sugars to ferment, so Pasturizing is ONE way.

 
Reply With Quote
Old 03-05-2013, 05:53 PM   #30
Fermentdean
Recipes 
 
Jan 2013
Posts: 25

Quote:
Originally Posted by WilliamSlayer

No need to pasturize unless you plan to backsweeten. For backsweetening you have to find someway of not getting the sugars to ferment, so Pasturizing is ONE way.
Thank you William , not that I mind one more step I've read it lowers the abv and might change the taste. I've done a few gallon batches which have turned out great but were consumed rather quickly. This is my first 5er and I wanted to bottle and leave for a couple months with an occasional sampling along the way to taste the progression
Thanks

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
sparkling cider KBentley57 Cider Forum 1 11-25-2012 07:37 PM
Sparkling cider vs dry HAREEBROWNBEEST Cider Forum 5 04-26-2012 08:08 PM
Sparkling cider Gustavo Cider Forum 3 03-07-2012 11:44 PM
Adding cinnamon to cider kevokie Cider Forum 2 02-05-2012 02:15 PM
Sparkling Cider Brewster2256 Cider Forum 5 07-14-2009 04:10 PM


Forum Jump