Extra flavour in the cider

[medicalmarvel]

Hello all,

I'm fishing for some tips on how to add a little bit of extra flavour to my cider. I've just done a batch where I included some raisins in the primary fermentation. This was a bugger to clear, and was still very cloudy when I bottled, but produced a nice twang that my previous batches didn't have.

Does anyone do anything else that I might try? Weird ingredients will definitely be considered!

Cheers

 

[hobotot]

I have heard that putting a ham in your fermenting vat imparts a very favourable flavour (Think pork and apple), also people in ye olde days used to add a fox's tail!!!!


I added raspberries to a batch and that was pretty nice.

 

[Tony]

I grew up in the south west - and there are stories of hams being hung into the cider whilst maturing. There are also stories about not only the rope, but also the bone dissolving in the scrumpy barrels!

I use a couple jars of honey in my ciders.. but beware of the OG!

 

[astraman1]

i put some cherrys in my tc not tried it yet tho

 

[31bb3]

try elderflowers not sure of the quantity though

 

[medicalmarvel]

Cheers, some good ideas though. think I will try some of the fruit options before the ham and fox's tail!

When adding other fruit would I extract the juice as if they were apples or would I just mash them up a bit and add the pulp?

 

[Barkie]

Lime or Orange zest / juice?

I've used smashed up fruit and strained the liquid off the pulp to go into juice wines. Somebody will correct me if I'm wrong but I think you probably need to use pectolase (pectic enzyme) in for fruits that are high in pectin to get a clear result.

How about 3 - 5 fruit flavour teabags per gallon if the colour doesn't have to be an apple cider colour?

Substitute some Pear juice?

Ginger?

Marmalade or jam dissolved in a little hot water and strained if you feel adventurous!

 

[Samarith]

Ginger, cinnamon and cloves go well with apple. Sort of a summer version of mulled wine (ish).