I need some help please

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theciderguy

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I did a one gallon batch and it turned out OK. It is not bad just just not what I was looking for. I got a few bottles of stuff from my brother that taste just like apple pie. I would love to replicate it if I could. I have done some looking around on line and it has left me with more questions than answers. I have access to a LHS and I have asked a few questions and got some good feed back. I want to go bigger this time and brew about 5 gallons. I have picked up a few things for my second try like a package of SN9 yeast (the guy at my LHS said it is good for a sweet cider and is backed up by what the package says) I also got some cinnamon sticks and some stare anise and a small package of sweet orange peal (dried). I feel I am off to a good start but I would like to get some advice on sugar or honey to bring up the SG. I am planning on using sprouts organic apple juice again and that leaves me with questions about getting it clear. I used pectic enzyme to try to clear it but it still turned out cloudy. I have read a lot about fining agents but can't pick which is best. But like I said it still tastes fine. It took some adding some juice to it but I don't mind that. I have questions about adding clove to my next brew but should I use whole or ground and how much. I have herd that clove can overpower cider very quickly. And oak chips for a little ageing. I also thought about adding a few whole vanilla deans. I was planning on adding all of the spices at the beginning of fermentation and let it go for about 10 to 14 days, or until the air lock stops. I don't care about ABV being high and I would like to keep it above 5.5%, to be honest the higher the ABV the better, in my family we are all Scottish. Can anyone think of anything that can help me get that apple pie flavor I am after. Please let me know if you have any questions, comments, or concerns.
 

scottballz

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If you are looking for apple pie flavor you want to use cinnamon and nutmeg, maybe some vanilla. clove isn't going to hurt it but a little goes a longgggg way. the same is true with nutmeg and vanilla. my best advice is to start of with a little bit of each. maybe 1 cinnamon stick, 1/2 whole vanilla bean, 1/2 tsp clove, 1/2 tsp nutmeg. I don't recommend throwing it all in the beginning. wait until the gravity has stopped dropping and rack to a secondary on top of the sanitized spices. give it a try after a week or so, if its not to liking add a little more. if you are bottling, you are not going to achieve a whole lot of sweetness because you cannot back sweeten. you are going to have to start kegging or force carbing to achieve that.
 
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theciderguy

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Thank you I was planning on botteling but why can't I back sweeten? And those amounts of spices for 5 gallons or per gallon?
 
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