A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
So it begins, this year about month earlier. Tomorrow I will get it juiced and expect ~100 l of juice. It was little bit unexpected to do it today but somehow I managed to do it, in 4 weeks I should have something finished if I won't drink it partially fermented.
Maybe, I do it with friend and don't know if he will like it. Last time we did it we experimented with yeasts (ale, wine, wild). Maybe this time we will add some spices.
What would you suggest- cinnamon, pepper, herbs?
In addition to everything else suggested here already, I would say maybe cloves or tonka beans, if they suit your palate. Careful though, they might be overpowering. Maybe a vanilla pod or two, depending on the quantity.
Evan Williams has a seasonal one w/ cinnamon, allspice, and nutmeg that's pretty good. Cinnamon is the most forward but by no means overpowering.
Tasted some hopped cider earlier, could be a fun experiment.
I can get some leftover from work.
Yeah if you like hops. I'm not a fan but I do like the ones with spruce tips. Tastes like Christmas.