Yup, check the thread: Spiced Cider, a little piece of homeA for the recipe, it was a one gallon batch, my first cider. I used one gallon of fresh apple cider from Trader Joe's, and added about a tablespoon of cinnamon, and let it ferment. For yeast, I just used a leftover packet of yeast from my Brooklyn Brew Shop kit. Next time, I may add cinnamon and maybe some nutmeg, at bottling. Has anyone done that? I feel like having the cinnamon in during fermentation gave it some strange flavors early on (they've mostly mellowed out by now). And then carbed with corn sugar, just like a beer.
I added it to the secondary and let it sit. I feel like my flavors came out very well. You have more control if you add during secondary.So you added cinnamon and nutmeg after fermentation? So did you let it sit in secondary with that? Or did you do it at bottling? Are you pretty happy with it? I imagine you would bypass any chance of off flavors if you add it post fermentation.
I used all of the 'rind'. And yes you're right that it can be bitter! I was going for a bit of this, as I wanted something to add another element. Bitter IMO is different from tart (acid), and the orange was supposed to add a slight citrus element as well.Do you use the entire peel, including the white inner surface? Or did you use one of those fancy orange shavers to get just the orange colored portion? I ask because the white part tends to be a little bitter when you use it I cook with.
I used a chopper and the pieces are about the size of peas. I have just finished a batch with raspberries and turned out great but racked it 3WilliamSlayer said:With juice or pulp? Been afraid to use mangos as they are so pulpy. Bet they give great flavor though...
No need to pasturize unless you plan to backsweeten. For backsweetening you have to find someway of not getting the sugars to ferment, so Pasturizing is ONE way.I used a chopper and the pieces are about the size of peas. I have just finished a batch with raspberries and turned out great but racked it 3
Times to clear. These fruity drinks, are for my wife, kind of a bribe to have all these carboys in the spare room burping away. I have 5 gal. of
Great hard cider ready to bottle, the juice was pasteurized that I used and I'm a clean freak with my equip. And am researching if I should
Pasteurize before bottling ? Any thoughts Thx
Thank you William , not that I mind one more step I've read it lowers the abv and might change the taste. I've done a few gallon batches which have turned out great but were consumed rather quickly. This is my first 5er and I wanted to bottle and leave for a couple months with an occasional sampling along the way to taste the progressionWilliamSlayer said:No need to pasturize unless you plan to backsweeten. For backsweetening you have to find someway of not getting the sugars to ferment, so Pasturizing is ONE way.