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Hey, it's an older thread but no worries! Staghorn is definitely a great way of converting what would be a more bland cider made out of off the shelf juice into something more complex and interesting. In my experience it improves it's aging characteristics as well. You made a good point, one...

Thread necromancy: Just wanted to add that I'm trying a pumpkin/cider batch now too. 5 gal Apple Cider (uv past, but no sulfates) Wild Yeast Adjuncts: 2 Cups of Wild Sumac juice (for the tannins) 1lb thompson raisins 1.5lb roasted buttercup squash (very sweet and pumpkin'y) Cinnamon &...

Staghorn Sumac wine? Gotta link to that recipe? Sounds interesting.

Pokeweed? I've heard that you can make a certain jam out of it but only after some kind of extended boiling process to remove the toxins....I'll pass. Staghorn sumac and poison sumac don't look anything alike. Well, they look a little alike, but the berrie clusters are impossible to mistake...

The bark of Sumac is especially tannic from what I hear, but the fruit contains a decent amount of tannins and acids with low sugar levels. I've heard that a popular beverage "back when" was made with sumac and sugar, a kind of sumac-ade and dried sumac berries are used as a spice in middle...

I was reading in Cider: Making, Using & Enjoying Sweet & Hard Cider, Third Edition that some people use staghorn sumac to emulate the tannic (and to some extent acidic) qualities of juice made from cider apples. Does any one here have any experience with sumac or other tannic adjuncts like...