Hello all,
My 5 gal. batch should be about done fermenting and I'm prepping to rack it into 5x 1 gal. carboys.
I want to do different flavors for each 1 gal. carboy. My local homebrew store sells bags of dried elderflower, cinnamon sticks, and hops. I also have some frozen Autumn Olive juice I foraged ealier that I will try in one batch.
I have no clue where to start with quantities, methods, or timing so looking for some insight from you all!
1. For cinnamon in secondary, do I just add the sticks straight in? For 1 gal. how many sticks and for how long?
2. For dried elderflower in secondary, I imagine I'd put it into some kind of steeping bag and add it to the carboy for a set period of time before taking it out? Any idea on quantity/method/time?
3. For dry hopped cider in secondary, I also assume the hops will go into some kind of steeping bag? How much for how long? Also, I read somewhere that hopped drinks are better fresh as opposed to longer aging (I plan on aging the other batches for about 10 months) is that true?
4. For adding autumn olive juice, I don't have a TON of juice so I imagine I'll just add it to secondary and continue on as normal then see what it tastes like.
Additional question: I neglected to add my pectinase to the batch in primary. I read that it won't work as good in secondary due to the ethanol, but is there any downside to doing it?
Thanks in advance!
My 5 gal. batch should be about done fermenting and I'm prepping to rack it into 5x 1 gal. carboys.
I want to do different flavors for each 1 gal. carboy. My local homebrew store sells bags of dried elderflower, cinnamon sticks, and hops. I also have some frozen Autumn Olive juice I foraged ealier that I will try in one batch.
I have no clue where to start with quantities, methods, or timing so looking for some insight from you all!
1. For cinnamon in secondary, do I just add the sticks straight in? For 1 gal. how many sticks and for how long?
2. For dried elderflower in secondary, I imagine I'd put it into some kind of steeping bag and add it to the carboy for a set period of time before taking it out? Any idea on quantity/method/time?
3. For dry hopped cider in secondary, I also assume the hops will go into some kind of steeping bag? How much for how long? Also, I read somewhere that hopped drinks are better fresh as opposed to longer aging (I plan on aging the other batches for about 10 months) is that true?
4. For adding autumn olive juice, I don't have a TON of juice so I imagine I'll just add it to secondary and continue on as normal then see what it tastes like.
Additional question: I neglected to add my pectinase to the batch in primary. I read that it won't work as good in secondary due to the ethanol, but is there any downside to doing it?
Thanks in advance!