ThorGodOfThunder
Well-Known Member
Ha, it rhymes.
I've made several batches of plain hard cider in the past with great success, but I've recent bumped up production to 15 gallon batches. I'd like to take 5 gallons of my current batch and make a fall/winter spiced cider. So far every thread i've seen is just people telling us what they are going to try, not necessarily what works well.
As far as spices go I know I want to add cinnamon, vanilla, nutmeg, maybe some orange peel, cloves, and caramel. I just don't know how much to add. Some people say 2 cinnamon sticks, other people say 20. I want a distinct spice taste, but I definitely want the cider flavor to be stronger.
Any suggestions?
I use unpasteurized cider (from my own orchard), fermented completely dry (~6%abv), then back-sweetened with brown sugar before kegging.
I've made several batches of plain hard cider in the past with great success, but I've recent bumped up production to 15 gallon batches. I'd like to take 5 gallons of my current batch and make a fall/winter spiced cider. So far every thread i've seen is just people telling us what they are going to try, not necessarily what works well.
As far as spices go I know I want to add cinnamon, vanilla, nutmeg, maybe some orange peel, cloves, and caramel. I just don't know how much to add. Some people say 2 cinnamon sticks, other people say 20. I want a distinct spice taste, but I definitely want the cider flavor to be stronger.
Any suggestions?
I use unpasteurized cider (from my own orchard), fermented completely dry (~6%abv), then back-sweetened with brown sugar before kegging.
