- Sep 4, 2020
- Reaction score
maybe put it into a really fine mesh pouch, or cheese cloth tied off.
ok, that's not good, so since my cinnamon is sticks and already in the ferment that's that',,, but my ground all spice is here, i done some light reading, and am not adding ground allspice to my apple wine, perhaps to my spare country ribs in the off set stick smoker, and buy the time my whole allspice gets here it will be to late, thank you @Arne , beings I've added pear, banana, cinnamon sticks , this will have to service for this ferment, BUT NOW I HAVE A REASON TO PUT ON 2 RACKS OF RIBS. an\d over drink on wine, and i got @Arne as my scape goat, sorry @Arne when it comes to food I'd throw my dad under the buss,, lolI used ground cinnamon once. Worked fine, but as the wine aged as in sat in the bottles, the cinnamon fell out. It stayed in suspension, could not see it as the wine was clear as a bell when bottled but every bottle had the cinnamon fall out after a period of time. Guess what I am trying to say is use the sticks insttead of the powder. Arne.
yes I've been giving thought to mulling a wine for the holidays,,,LOL. It didn't hurt the taste any, just kept a dusting falling out of the wine. Didn't want to spook you with this, just to let you know what happened to me. Get them ribs going, if I was a bit closer could help you get rid of the excess. Hmm, spiced apple wine and ribs, doesn't sound too bad at all. Oh,, and the spice apple wine goes good at Christmas, put it in a crock pot and warm it up a bit. Keeps you warm from the inside out. Arne.
I love Shiskebab. Thanks for the receipe. I will use it with lamb...............................Dizzy IzzyOrder the allspice -- you can use it for bulk aging!
On a tangent, I have a recipe for "Traditional Syrian Shishkebab". I have no idea if it's really traditional, but it's delicious. The original recipe is for lamb, but we've made it with chicken, pork, and beef.
Mix 4 tsp allspice, 2 tsp salt, and 1 tsp black pepper -- I use whole allspice, kosher salt, and black peppercorns, ground in a rotary coffee grinder. If everything is pre-ground and simply mixed, that works fine. [The original recipe calls for 4 tsp salt and 1/4 tsp pepper, but we found that was too salty.]
Blend spices with 1/2 cup olive oil and use as marinade for 5 to 7 lbs of meat, cut in 1" to 2" cubes. Marinate for at least 2 hours, but overnight produces the best result.
The recipe calls for 3 to 5 lbs of onion, but since only a few of us eat grilled onion, I cut that way back, using 1 or 2 large onions, cut in eighths.
Skewer and grill to desired doneness.
at this point of the ferment, would not i be better off to wait till i rack ? , then count & divide my allspice little fruits and drop equal numbers into each carboy for the first 3 months of bulk aging, the 2 ounces of cinnamon seems light, but come bottling time when i back sweeten i believe the cinnamon will be more pronounced, as will the all spice,,, i ordered whole allspice..LOL. It didn't hurt the taste any, just kept a dusting falling out of the wine. Didn't want to spook you with this, just to let you know what happened to me. Get them ribs going, if I was a bit closer could help you get rid of the excess. Hmm, spiced apple wine and ribs, doesn't sound too bad at all. Oh,, and the spice apple wine goes good at Christmas, put it in a crock pot and warm it up a bit. Keeps you warm from the inside out. Arne.ce
I'm going to get me a small digital scale, i had to put it in carboys today, limited out my ABV, by accident ,, tonight, and my all spice and dried crabapples came in to day, so i got to divide every thing into 4 carboys, i always run a little hot, but this is the first time i forgot and ran it up to hot, jezze, was not trying that at all on a spicy apple, I got all caught up in the cinnamon-allspice aspect of it, well this will be my first ever adding after fermenting, so soon as i get them scales so all 4 come out more/less the same,You can add the cinnamon sticks to secondary. Arne.
One of the beautiful properties of pectic enzyme, is that it can be added at anytime, in any reasonable quantity, and it will not taint your wine.OK, i got me a conundrum,, 3-4 days ago my apple was still showing signs of ferment, i used 80 lb apples and for my liquid i used apple juice, so i racked into 4#-6 gallon carboys and some gal,, half gal and pints for toping off, nothing i don't do routinely, so today i went to check airlocks, I've got several carboys bulk aging, now on this spiced apple the first carboy i racked has a couple inches on the bottom,, the second has about 5 inches on bottom, but carboys 3 & 4 are apple sauce clear to the top, carboy 3 has a 2 inch of wine but it is in the middle of the carboy, i have used PE before during and added more just before i racked, it was bubbling when i racked but not one bubble since, and since i added more PE at racking, I'll not add more for about 3 months from now, when time comes I'll use liquid enzyme for the first time ever, I've never dealt with this before, so I'm going with lots of time, does anyone see any pitfalls? if in 3 months i am still the king of apple sauce, will adding a heavy load of liquid pectic enzyme effect the taste, any suggestions welcome