Cider Digest #0269

eZine lover (@eZine)

Published in 

Cider Digest

 · 9 Apr 2024

Subject: Sonoma Sparkling Spiced Cider 
Date: Mon, 15 Mar 1993 01:33:34 PST 
From: Nick Cuccia <cuccia@Talamasca.Berkeley.CA.US> 

My first cider batch of the year... 

        6 1/2 gal fresh apple juice (Twin Hill Farms, Sebastopol) 
        Light Malt Extract 
        Pumpkin Pie Spice 
        Grape Tannin 
        Wyeast Pasteur Champagne Yeast. 

        10/13/92              Pitched yeast; OG 1.066 
        11/21/92              Racked; IG 1.010.  Acidy, some phenol. 
        3/2/93               Racked and spiced with tea made from 1 t. 
                             pumpkin pie spice in 1 c. water.  Acid and 
                             phenols in pre-spiced cider mellowed greatly. 
                             IG 1.000. 
        3/14/93                      Added tannin tea (1/4 c. of 1 t. grape tann 
in 
                             in 1 c. boiling water), primed, and bottled. 
                             FG 1.000.  The spice flavors from the tea were 
                             barely discernable, and did not cover the apple 
                             flavors. 

I didn't cook the malt before adding, so the cider is a slightly cloudy golden 
color.  Still, my best cider to date.  Pity the two cases are already spoken 
for... ;-) 

Prost! 
- --Nick 

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