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Old 11-22-2008, 09:12 PM   #1
BMan1113VR
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Oct 2008
Dallas/Los Angeles
Posts: 16


Howdy, I just racked to secondary a batch of cider that I intend on bottling, naturally carbonating, and spicing. Here is the base recipe that I have done:
Plan: ~7.5 ABV spiced cider. Rack to secondary and "dry spice" (dry hop with spices).
Juice: 512 FL OZ (4 US Gallons) organic apple juice no perservatives
Sugar: 1.5 lbs evaporated cane sugar.
Yeast Nutrients.
Yeast: Packet of Danstar Nottingham
OG: temperature corrected: 1.075
Brewed 11/2/2008

On 11/21/2008 the airlock had stopped bubbling for about a week and a half. I took a gravity reading, and racked to secondary.

The SG was 1.003 temperature corrected.
Tasting notes: suprisingly sweet given the SG, very fruity with notes on top of the fresh apples of white peaches, appricots and passion fruit juice. Alcohol nicely hidden given the calculated abv, full and smooth bodied. It was so good I bottled one bottle.

Now my plan is to spice it using a dry hopping bag, and the same method. I plan on checking every other day to make sure none of the ingredients get out of hand.

My goal for this cider is to naturally carbonate and bottle it. I want the spices to be a back note to add to the holiday spirit of things, and not to dominate the flavor. I very much want to make sure that this is not an astringent spice bomb.

Now after all that, to the point of my post: What spices and how much should I use?
The spices I was thinking of:
1 large Cinnamon Stick (tasting every other day so it doesnt get out of control)
3 whole Nutmeg
1 Vanilla Bean
X? whole Cloves
X? Allspice berries (same amount as the clove)

Other Spices I have been thinking of:
dried Orange Peel
dried lemon peel
Ginger
Annato
Star Anise

So what do you guys think I should do spices wise, and what amounts? I do plan on taking the cinnamon out once it reaches the correct level...I don't want this already good tasting cider to end up tasting like Big Red bubble gum. Remember I am trying to make a cider where the spices compliment, not dominate.

Thanks for reeading this long post



Reason: just updating

 
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Old 11-22-2008, 10:12 PM   #2

I just did a mead and a cider using Trader Joe's pumpkin spice. 1/2 tsp per gallon. So far it tastes nice. I will rack to secondary and add another 1/2 tsp.


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Old 11-23-2008, 01:42 AM   #3
felix
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Nov 2008
Similkameen Valley, BC, Canada
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here's some info about spices adjuncts:

Herbs and Spices - Home Brewing Wiki

hope it helps.... i dont have personal experience with spices yet... 'got some cider in primary with a cinnamon stick....
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Old 11-23-2008, 08:06 PM   #4
BMan1113VR
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Oct 2008
Dallas/Los Angeles
Posts: 16

Quote:
Originally Posted by felix View Post
here's some info about spices adjuncts:

Herbs and Spices - Home Brewing Wiki

hope it helps.... i dont have personal experience with spices yet... 'got some cider in primary with a cinnamon stick....
Yup, thats a helpful link, but it seems to be aimed more for beer (adding during the boil) than cider.

 
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Old 11-24-2008, 11:29 PM   #5
RugenBrau
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Sep 2008
Finger Lakes
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poobah- Where do you get Trader Joe's Pumpkin Spice? I see a few people mention that. I like to try a pumpkin cider before the mill closes for the winter.
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Old 11-24-2008, 11:45 PM   #6
Tusch
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Nov 2007
Spring Valley, Ohio
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It has nothing to do with pumpkin, if it is what I have. It is just a mixture of spices commonly used in pumpkin pie. You can also buy apple pie spices. They are very similar and contain some ratios of all spice, cinnamon, clove etc.
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Old 11-24-2008, 11:53 PM   #7
Freezeblade
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May 2008
Oakland, California
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Quote:
Originally Posted by RugenBrau View Post
poobah- Where do you get Trader Joe's Pumpkin Spice? I see a few people mention that. I like to try a pumpkin cider before the mill closes for the winter.
Anything you see mentioned as "Trader Joes" is gotten at a store called Trader Joes, I know that it is a few places, but seems most prelevent on the west coast.
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Old 11-25-2008, 12:30 AM   #8

Quote:
Originally Posted by RugenBrau View Post
poobah- Where do you get Trader Joe's Pumpkin Spice? I see a few people mention that. I like to try a pumpkin cider before the mill closes for the winter.
I got it at Trade Joe's!

www.traderjoes.com
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Old 10-14-2010, 10:22 PM   #9
dayflyer55
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Oct 2010
cleveland ohio
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I am interested in spicing my cider. it is just 3 days into primary right now. im planning on leaving it flat. what would be the process to "dry spice"? is it as easy as just adding them in in secondary?

 
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Old 10-15-2010, 12:41 PM   #10
gratus fermentatio
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Jun 2008
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Quote:
Originally Posted by BMan1113VR View Post
Here is the base recipe that I have done:
Plan: ~7.5 ABV spiced cider. Rack to secondary and "dry spice" (dry hop with spices).
Juice: 512 FL OZ (4 US Gallons) organic apple juice no perservatives
Sugar: 1.5 lbs evaporated cane sugar.
Yeast Nutrients.
Yeast: Packet of Danstar Nottingham
OG: temperature corrected: 1.075
Brewed 11/2/2008

What spices and how much should I use?
The spices I was thinking of:
1 large Cinnamon Stick (tasting every other day so it doesnt get out of control)
3 whole Nutmeg
1 Vanilla Bean
X? whole Cloves
X? Allspice berries (same amount as the clove)

Other Spices I have been thinking of:
dried Orange Peel
dried lemon peel
Ginger
Annato
Star Anise

So what do you guys think I should do spices wise, and what amounts? I do plan on taking the cinnamon out once it reaches the correct level...I don't want this already good tasting cider to end up tasting like Big Red bubble gum. Remember I am trying to make a cider where the spices compliment, not dominate.

If you're using the standard 3" cinamon sticks, I'd increase it to 2 sticks. I'd cut the nutmeg down to 1 whole nutmeg, but I'd slice it up to release more flavour. I'd split the vanilla bean lengthwise & add it all. I think 2 or 3 whole cloves & maybe 2 or 3 whole allspice berries would work well for you.

Orange and/or lemon zest would work well with the above spices, I'd go with the zest of 1 or 2 of those fruits (or 1 of each). If you add ginger, I'd use 2 or 3 oz. of fresh sliced ginger. I'm not a fan of anise & have never used it nor annatto, so I cannot advise you on those. I have used molasses & can tell you that it goes very well with apple & all those spices. You might consider adding an oz, MAYBE 2 oz. but no more. If you do add molasses, the yeast with ferment it, so you'll have to wait a little longer for it to clear & bottle. I think all the above spices would be enough, especially since they'll be in a 4 gallon batch. It's a good thing you plan on checking the flavour profile every other day, cuz I think this could easily go ver the top pretty quick. That's my 2 cents worth. Regards, GF.



 
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