Recipe Critique and a question on ferm time

[cttbax]

Ok guys.. I winged my first batch of cider. Here is the recipe I used

4 Gallons of Whitehouse Premium Apple Juice (not from concentrate)
1 Gallon of Whitehouse Apple Juice (from concentrate)
5 TBSP Cinnamon (ground)
2 TBSP All Spice
1 TBSP Apple Pie Spice
2 Palm full of Crushed cloves
2 TBSP of Candied Ginger
2 lbs of Corn Sugar

Yeast: 1 package Danstar Nottingham Ale Yeast

http://www.danstaryeast.com/products/nottingham-ale-yeast



So any critiques or comments on the recipe? It tasted good going in the bucket!


How long should I primary ferm this batch? I heard 30 days? Should I rack it at 20 days to a secondary? Need some advise PLEASE!

 

[cttbax]

anyone?? Bueller? Bueller?

 

[dinnerstick]

with 2 handfulls of cloves it sounds to me like it is going to taste a lot like cloves, but i guess there's a chance that you will get some apple flavor... there is no hurry to rack, when it looks done check the gravity, you should be below 1.000. there is no hard rule- you can bottle from primary if it's clear, you can bulk age in secondary

 

[cttbax]

Well..not handfuls... palm fulls... like if they amount of cloves I put in the cider were breasts, they would be A cups.

 

[JLem]

My first impression is that you overdid the spices by a ton, but I've never spiced a cider before. When I've made a spiced ale I probably used 5x less spice. My concern is that since this will ferment out completely, the spices will leave you with a very harsh flavor. Hope I'm wrong.