granny smith tincture?

[amandley]

So, I've been looking around the forum but haven't seen anyone trying this. I'm thinking of making a tincture with a couple spices and some cut up granny Smith's and everclear to add to my cider while bottling. Do you think it will pull flavor from the GS? Do you see any potential issues?

 

[Pommeau]

Grannys can impart a good bit of sour once the sugars are used up. If I use 10% granny making sweet cider, I can only go to about 1.02 FG without it being too sour.

 

[Brann_mac_Finnchad]

I was thinking about this yesterday, actually.

Yes, it should pull flavour from the apples--what you are thinking is no different from making an apple liqueur from scratch.
Issues: You will probably also get some sugars from the apples, which may ferment in the bottle if there is any living yeast left (I doubt you would have to worry about bottle bombs, but that is for you to decide. Look at threads on bottle carbing and pasteurizing, if you want). I don't know about using everclear--it seems a bit harsh to me--but that is up to you. I do suggest adding a bit at a time until the flavour is where you want.

Dammit--now I want to make apple liqueur!

Slainte!