• MuteDog@lemmy.worldEnglish
    3·
    2 months ago

    I made a wit cider with coriander and orange peel that was excellent.

    Elderflowers are also a nice add to cider, boil them briefly in a bit of the apple juice to help release the flavor.

    • plactagonic@sopuli.xyzMEnglish
      2·
      2 months ago

      Do you also have lemmy and mastodon account with same name?

      Also it is too late, maybe I will try it next year. For now 100+l of cider will last me and my friend for year at least. I will do about 30l of oked and 2 test batches with hops and spices are already in bottles.

        • plactagonic@sopuli.xyzMEnglish
          1·
          2 months ago

          Just to let you know, from your instance the comments aren’t federating to lemmy (at least to home instance of this community).

  • clover@slrpnk.netEnglish
    3·
    3 months ago

    Might try cinnamon and solid back sweeten for a fall cider.

    Have you experimented with different yeast? I really like using wilder (more lacto) yeast strains made for belgians and saisons.

    • plactagonic@sopuli.xyzMEnglish
      4·
      3 months ago

      Yes, I even isolated some wild ones myself. I hope that I will return to it someday.

      Best performing yeasts for me are for aromatic wines.

  • whaleross@lemmy.worldEnglish
    2·
    2 months ago

    I’ve been doing multiple ciders from concentrate over this year. My favourites have been ginger, lemon or lime, cinnamon and trying out dry hopping. Careful with the last, it adds lots of flavour.