Spices in the cider

[GeorgiaMead]

I have a gallon of cider that had 1 cinnamon stick in primary. I just racked onto a 1/4 tsp of ground cinnamon, 1/4 tsp nutmeg and 1/4 tsp of vanilla extract. After aging a month or three I plan on adding a Carmel syrup to make it sparkle and backsweeten then pasteurize. Should this be enough spices to give it a good flavor or is it too much or so I just have to wait and see?

 

[Devo9]

I’m not sure I would do the vanilla and I would also avoid anything ground going into my brews, but it sounds like an interesting experiment. Let me know how it turns out.

I don’t have a lot of experience with spices, but I think it would be best to get some feedback on ingredient amounts before you start. Check out the recipe section too, there might be a recipe similar to what you are trying to do.

Good luck!

 

[GeorgiaMead]

Ill post how it turns out, added all that stuff so guess we shall see...

 

[DisplacedSailor]

Something to consider for next time is to steep your spices while making a simple syrup (or caramel if you follow that thread). I used that method with success in a gallon of the caramel apple cider. Used whole cinnamon instead of powder or extract and it still had good taste the 3 weeks it lasted.

 

[GeorgiaMead]

I have a gallon that I steeped with a ss. Just wanted to test a different method, didn't know if it was a bad experiment or it had been tried before.

 

[BrewBear84]

I have heard that infusing spices in vodka and then adding it to the finished cider works well.

 

[GeorgiaMead]

That defeats the purpose in creating amazing wines/meads/cider, adding a processed liquor no thank you.

 

[BrewBear84]

A few drops per 5 gallon batch. I heard this tip from a prize winning cider maker. It was just a thought. I'm not twisting your arm. Geez. Relax.

 

[BrewBear84]

https://www.youtube.com/watch?v=4tDP1ubIci8&feature=youtube_gdata_player

 

[TexasWine]

I have heard that infusing spices in vodka and then adding it to the finished cider works well.

Agreed, a spiced tincture is a very common approach that many people use. You would not be able to taste the vodka/rum nor would it have any appreciable impact on ABV. We're talking a few tablespoons of the stuff in 5-6 gallons.

Also, as another poster suggested, I would avoid using ground cinnamon, and really any ground spices. Cinnamon tends to turn into a spicy snot ball, tentacle looking thing that looks quite disgusting.

 

[BrewBear84]

I'm still experimenting with this method. I used whole nutmeg, ginger allspice and a stick of cinnamon. I figured the cinnamon would be a little spicy. I'm not going to add it to the whole batch until I'm sure of the flavor.