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Old 07-02-2013, 06:58 PM   #1
kschrodt
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Mar 2013
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So, I've started a 3 gallon batch of cider with US-04. I'm getting ready to rack to a secondary, but I've not yet perfected a spice mix to go with. Here's what I've been thinking:

2 cans of pumpkin, roasted.
2 cinnamon sticks.
.5oz fresh ginger, sliced
1 clove
1 oz nutmeg
1 vanilla bean

I may also add a pound of honey, not yet decided. Any thoughts?

 
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Old 07-02-2013, 09:08 PM   #2
UpstateMike
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Definitely add this in secondary.

Leave the honey out.

Grate the ginger.

Grate the nutmeg too.

Consider using allspice in addition to the nutmeg, ginger, and cinnamon.
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Old 07-03-2013, 03:27 PM   #3
kschrodt
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Mar 2013
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So I'll cut out the honey. Would you add the allspice in proportionate amounts to everything else? 1 oz? I just want to be sure I'm not over spicing the cider.

 
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Old 08-15-2013, 10:25 PM   #4
TexasWine
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Any updates on this? I know it's early, but I'm wanting to do something for the fall. Hopefully thinking about the fall will make it cooler down here in Texas.

 
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Old 08-27-2013, 04:41 PM   #5
kschrodt
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Mar 2013
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Sorry, I haven't been on in a while. I got a late start on this and I just secondaried onto all pumpkin and spices a couple weeks ago. I'll Test it when I get off work and give you an update.

 
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Old 08-30-2013, 09:12 PM   #6
kschrodt
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Mar 2013
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Still quite hot so it's hard to make the flavors out, but the ginger is coming off a bit strong. It also is quite dry at the moment, so I will need to backsweeten. I'll come back in a month and let you know, but if the taste now is any indication, I would try a different spice blend.

 
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Old 08-31-2013, 03:53 PM   #7
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Quote:
Originally Posted by kschrodt View Post
Still quite hot so it's hard to make the flavors out, but the ginger is coming off a bit strong. It also is quite dry at the moment, so I will need to backsweeten. I'll come back in a month and let you know, but if the taste now is any indication, I would try a different spice blend.
Thanks for the update.

 
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Old 09-01-2013, 03:31 AM   #8
Loftearmen
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I was inspired by this thread to try a batch. Here's the recipe I used:

Ingredients:
2 large cans unspiced pumpkin
4 gallons Mott's apple juice
2 tbsp cinnamon
1/2 tsp nutmeg
10 whole dried cloves
1/2 teaspoon powdered ginger
5 cups white sugar
1 orange
1 packet Nottingham Yeast
1 gallon water

I put all of the solid ingredients and the pumpkin into a mesh bag and boiled it for 30 minutes in 1 gallon of water with 5 cups sugar in it. Then I tossed that and the apple juice into a carboy, dumped in a packet of Nottingham and put a balloon on it. It is currently bubbling away and it smells wonderful. The must had a lot of pumpkin flavor. I'll update in a week or two OG: 1.060.

 
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Old 09-01-2013, 12:39 PM   #9
GeorgiaMead
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10 cloves is a lot I used 2 in my JAOM and it is really strong, those are portent little things, hopefully it works out for ya and isn't a clove flavored cider

 
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Old 09-01-2013, 04:27 PM   #10
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Quote:
Originally Posted by Loftearmen View Post
I was inspired by this thread to try a batch. Here's the recipe I used:

Ingredients:
2 large cans unspiced pumpkin
4 gallons Mott's apple juice
2 tbsp cinnamon
1/2 tsp nutmeg
10 whole dried cloves
1/2 teaspoon powdered ginger
5 cups white sugar
1 orange
1 packet Nottingham Yeast
1 gallon water

I put all of the solid ingredients and the pumpkin into a mesh bag and boiled it for 30 minutes in 1 gallon of water with 5 cups sugar in it. Then I tossed that and the apple juice into a carboy, dumped in a packet of Nottingham and put a balloon on it. It is currently bubbling away and it smells wonderful. The must had a lot of pumpkin flavor. I'll update in a week or two OG: 1.060.
Quick question. How well did the pumpkin stay in the mesh bag? I was thinking of doing the same thing but was curious how much pumpkin sediment I was going to end up with in primary, inevitably reducing the volume I could recover to secondary.

 
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