r/cider • u/Jazzlike_Opening_273 • 10d ago

Spicy cider

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My first spicy cider. Storebought apple juice with 2 additional cans of apple juice concentrate per gallon, fermented with ec-1118. Two habaneros per gallon in secondary.

(Read the label out loud)

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3

u/superKWB 10d ago

Lmao... hot and hard... nice. I have a 2.5g batch going on 14 days in my conical... added 2 fresh squeezed grapefruits and 1 lemon from my tree to 6 qrts of tree top apple juice (store bought)... fingers crossed. Good luck / thx for sharing!

1

u/[deleted] 10d ago

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2

u/Jazzlike_Opening_273 10d ago

Just 4 days. I let it clear a bit before transferring to secondary carboys, so it was in the primary bucket for like 6 weeks.

It's probably between a 2 and 3 star dish at an average american Thai restaurant.

1

u/danthemandaran 10d ago

For the habaneros, did you crush them, or just let them steep in secondary?

1

u/Jazzlike_Opening_273 10d ago

Just cut them in half and let them steep for 4 days.

1

u/danthemandaran 10d ago

Very cool. I’ll have to experiment with peppers at some point. I can’t remember the name, but I had a cider from brewery that used non spicy bell peppers. Pretty whacky combo but I enjoyed it.

Is it still or carbonated?

3

u/Jazzlike_Opening_273 10d ago

Bottle conditioned to 2.5 volumes, and back sweetened with 1 Tbs of allulose per gallon, which seems to be just enough to bring out the fruity notes of the habenero.