A 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.
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.
WilliamSlayer said:My most recent cider. Spiced with cinnamon, nutmeg and orange peel.
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.
WilliamSlayer said:With juice or pulp? Been afraid to use mangos as they are so pulpy. Bet they give great flavor though...
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
WilliamSlayer 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.
Enter your email address to join: