Need more flavor in my Cider

[rigger7]

I ferment dry and then normally backsweeten with
AJ concentrate, brown sugar boiled in water.I tried ground
nutmeg and cinnamon but I did not like the stuff on the
bottom of the bottle.
I tried to infuse the cinnamon and nutmeg by using
cinnamon sticks and real nutmeg mixed in with my brown
sugar syrup but I really could not taste the spices.
Is there a better way to to add the spices?

 

[ThorGodOfThunder]

Grind them in a coffee grinder, wrap in coffee filter (diy tea-bag), and basically dry-hop with the spices. It will take a few weeks, but it works.

 

[TexasWine]

Try a spiced tincture. Never done it myself, but there's lots of info out there on HBT and the interwebs as to the specifics.

 

[rigger7]

Grind them in a coffee grinder, wrap in coffee filter (diy tea-bag), and basically dry-hop with the spices. It will take a few weeks, but it works.

By dry hopping do you mean drop the spices in when the apple juice is fermenting?

 

[ThorGodOfThunder]

You can, but I like to let my cider age a few months before bottling anyway, so I just add it after racking it off the lees two or three times. You can sample it over time if you add after the fermentation has stopped.

I'm not super familiar with beer, but you can dry hop after fermentation, right? Did I use the term correctly?

 

[rigger7]

You can, but I like to let my cider age a few months before bottling anyway, so I just add it after racking it off the lees two or three times. You can sample it over time if you add after the fermentation has stopped.

I'm not super familiar with beer, but you can dry hop after fermentation, right? Did I use the term correctly?

I brew beer but I have never dry hopped,I thin you described it correctly.