Mulling spice questions

[Chris_The_Rogue]

I plan to start a three gallon batch of cyser soon, with the intention to give it out at Christmas time. I have noticed some beer recipes using mulling spices in the boil to add that "Christmas-y" flavor to the beer.

My questions are
1. Would you add the mulling spices to primary or secondary?
2. How much would you recommend i use?

 

[alaktheman]

My personal preference is to add spices in the secondary and I have never used mulling spices but looking it up on google real quick I'd say not too much the clove usually pulls through really strong so I usually only go with one if I use them. But I'm not very familiar with mulling spices so my suggestion is after you make your three gallons split it into three one gallon batches and add different measurements to each that way you will know how much for the next time you make this and if one is too strong while another is too weak then you can just mix the two.

 

[gratus fermentatio]

If you decide to use spices, use whole, cracked or sliced instead of powdered. You can contain them in a hop sack. Powdered spices make quite a mess, can cause eruptions if added dry, and cannot be removed without filtration or maybe using a "teabag" type of sachet. Spices left in too long will continue to add spice flavor even after your desired flavor profile has been reached.

Save those spices for secondary, you'll get more bang for your buck that way. You can use less & leave it in longer, or use more & pull them out sooner, your choice. You'll have to taste test every so often to see when your desired flavor profile has been reached. Just remember, you can always add more, but once added, you can't take it out.
Regards, GF.

 

[Chris_The_Rogue]

Thanks for the info guys.