ealu-scop
Active Member
So here's my plan:
-1 gallonish organic fresh cider
-2 habaneros, stems removed, sliced lengthwise
-Cinnamon sticks (not sure how many yet)
-pitch yeast (cider house select from brewers best) and air lock
The plan is to move to secondary after fermentation, leaving peppers and sticks behind.
Any thoughts on how this might turn out? I have a somewhat decent idea about the habaneros from reading around the forum, some recommend one, others two (mostly for mead), but I'm not so sure how many cinnamon sticks to use. I think I'll put em in a cheesecloth bag.
Anything else you'd recommend?
-1 gallonish organic fresh cider
-2 habaneros, stems removed, sliced lengthwise
-Cinnamon sticks (not sure how many yet)
-pitch yeast (cider house select from brewers best) and air lock
The plan is to move to secondary after fermentation, leaving peppers and sticks behind.
Any thoughts on how this might turn out? I have a somewhat decent idea about the habaneros from reading around the forum, some recommend one, others two (mostly for mead), but I'm not so sure how many cinnamon sticks to use. I think I'll put em in a cheesecloth bag.
Anything else you'd recommend?