Maceration of herbs in the cider process

[Ronnb]

I am familiar with adding herbal ingredients in beer brewing but, if I wish to macerate an herb that has mild anti-fungal qualities, in the cider, should I do this after primary fermentation, after racking or towards the end of primary?
I worry a bit about introducing oxygen, after racking, to the cider.

 

[AzOr]

O2 isn’t nearly as big of a concern with cider.

You can add the herb just about anytime.

If it were my cider, I’d add a tiny bit before and after fermentation. Then make a tincture to add at packaging.

Remember that cider is more “delicate” than beer. A little flavoring goes a long long way.

 

[RPh_Guy]

You can add the herb just about anytime.

Anti-fungal means it may inhibit the yeast.

I suggest making a hot tea and adding it when packaging, to taste.

 

[AzOr]

Ginger, cinnamon, cloves, basil, lemongrass all have antifungal properties. All of which I’ve used many times in mead, cider and beer without running into issues.
Cultured yeast would chew through with no issue.
I can’t speak to natural ferments though.

 

[RPh_Guy]

You're probably right. The OP didn't mention which "herb" so I didn't want to make any assumptions.

I still suggest a hot tea post-fermentation; it's the easiest way to control the flavor/balance.
And:

Remember that cider is more “delicate” than beer. A little flavoring goes a long long way.

 

[Ronnb]

O2 isn’t nearly as big of a concern with cider.

You can add the herb just about anytime.

If it were my cider, I’d add a tiny bit before and after fermentation. Then make a tincture to add at packaging.

Remember that cider is more “delicate” than beer. A little flavoring goes a long long way.

Thank you very much for the information. I will consider this further.
I'm playing with Artemisia Vulgaris (mugwort) just now, since I use this in our vermouth, thus I have this in a newly dried and in tincture form.

 

[beren]

Thank you very much for the information. I will consider this further.
I'm playing with Artemisia Vulgaris (mugwort) just now, since I use this in our vermouth, thus I have this in a newly dried and in tincture form.

How did your mugwort experiments go?