08-08-2006, 10:14 AM
Like some many other things discussed in this group, spicing winesdefinately falls under the heading of "All things in moderation". Hereare 2 recipes that might be of particular interest to you:http://www.home.earthlink.net/~mikemojc/Recipe.htmlhttp://www.home.earthlink.net/~mikemojc/WGR.htmlThe first one is for a mead (honey wine), but the spice measurementscould be applied for a similar quantity of a hard apple cider. Thesecond is a recipe for White Grape Rasperry that all my friends LOVE asa summer beverage. The pages also have instructions and some "Why didhe do that?" information. Enjoy!--- In E-Z-Caps@yahoogroups.com, "eezzcap" wrote:>> 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. Ihave> 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 alsobeen> clarifying another bottle for 3 days (which fermented for 9 days) and> more of the cinnamon has dropped to the bottom. I would appreciateany> suggestions for adding spices. I really enjoy hot mulled cider and> would like to perfect a hard version.>ORGINAL POSTER: willum