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+--- Thread: Adding Spices? (/showthread.php?tid=552)
Adding Spices? - yahoo - 08-07-2006
I recently tried adding some cinnamon and nutmeg to some cider that I was brewing. Does anyone have any tips for adding spices? Should I cook spices in? I used a tablesppon of cinnamon and a teaspoon of nutmeg in each 2-liter bottle. I believe that this is too much. I have bottles that have a lot of cinnamon floating at the top and that are taking a long time for them to clarify. The first bottle that I tried fermented for 4 days and clarified for 2. It ended up with only 2% alcohol and I had to strain the cinnamon off the top. I have also been clarifying another bottle for 3 days (which fermented for 9 days) and more of the cinnamon has dropped to the bottom. I would appreciate any suggestions for adding spices. I really enjoy hot mulled cider and would like to perfect a hard version.ORGINAL POSTER: eezzcap