apple, raspberry, lavender cider
- Thread starter DougBrown
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My suggestion would be to adopt the approach I use with hopped cider...
Wait until you have racked to secondary, or if you don't do this wait until the SG is around 1.020 - 1.030. At this stage you should have enough alcohol to extract flavour and also deal with any potential nasties that you introduce.
Then, add the lavender in a "teabag" on a string with something like marbles added to make it sink and steep (jiggle it), then taste each day to get the flavour right. I don't know how lavender behaves but hops give up their flavour quickly and every day of steeping can make quite a difference. Take the bag of lavender out when you are happy with the cider flavour and continue the process as you normally would.
Cheers!
Wait until you have racked to secondary, or if you don't do this wait until the SG is around 1.020 - 1.030. At this stage you should have enough alcohol to extract flavour and also deal with any potential nasties that you introduce.
Then, add the lavender in a "teabag" on a string with something like marbles added to make it sink and steep (jiggle it), then taste each day to get the flavour right. I don't know how lavender behaves but hops give up their flavour quickly and every day of steeping can make quite a difference. Take the bag of lavender out when you are happy with the cider flavour and continue the process as you normally would.
Cheers!
Thanks! Any suggestions as a quantity of lavender to use for 23L?
fluketamer
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i have used herbal teas in ciders for a while with good success.
i find the yeast have a hard time stripping out the flavor.
i would try three or four bags of this steeped in a cup of hot water or juice for 30 mins then added to primary
https://www.amazon.com/Organic-Lave...-2-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1
it may take a few batches to figure out the amount needed.
you will taste the lavender .
good luck
i find the yeast have a hard time stripping out the flavor.
i would try three or four bags of this steeped in a cup of hot water or juice for 30 mins then added to primary
https://www.amazon.com/Organic-Lave...-2-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1
it may take a few batches to figure out the amount needed.
you will taste the lavender .
good luck
Hops are fairly lightweight and I guess lavender flowers are somewhat similar but of course we don't know what intensity of flavour they give up... certainly hops can be quite strong.
Looking at my notes, I seem to have worked on 0.25oz of dry hops per gallon. This translates into around 2g/L which isn't very precise but at least gives you a starting point. So, try 40-50g for 23l and as outlined above, see how quickly the lavender flavour is taken up, then adjust your quantity according to what you learn from this.
It might be worth doing a test run with a gallon (say, 4 litres) steeping something like 10g of lavender flowers to see how it goes.
Looking at my notes, I seem to have worked on 0.25oz of dry hops per gallon. This translates into around 2g/L which isn't very precise but at least gives you a starting point. So, try 40-50g for 23l and as outlined above, see how quickly the lavender flavour is taken up, then adjust your quantity according to what you learn from this.
It might be worth doing a test run with a gallon (say, 4 litres) steeping something like 10g of lavender flowers to see how it goes.
