Hot Mulled Cider Recipe (2024)

FAQs

How much mulling spices for 1 gallon of cider? ›

For every gallon of cider you are going to need ½ cup of mulling spices. Add your homemade mulling spices to a reusable spice ball, muslin tea bag or double layer of cheesecloth. Warm in the crockpot for a minimum of 2 hours on low or 1 hour on high.

Mulled apple cider is unfiltered apple juice that's been heated and flavored with mulling spices such as cinnamon, cloves, and allspice; and fruits like oranges, lemons, and apples. I'll also add a little dark rum if it's just us grown ups enjoying a round of apple cider co*cktails!

Just take your apple cider from the fridge, pour it into a pot, and let it heat on the stove over low to medium heat until it reaches your desired temperature; a longer heat time will yield a more flavorful drink as the spices interact and complement each other.

If you're serving out of a heat-safe pitcher, fill your pitcher and keep the remaining cider on the stove over very low heat. If you're using a slow-cooker, place the cider and cinnamon sticks into the slow cooker on high heat at least one hour before your guests arrive.

How many apples does it take to make a gallon of cider? - It will take just a little over a peck or 36-42 medium apples to make just one gallon of cider.

Add yeast and nutrients: Add ½ teaspoon (~2 grams) of yeast nutrient (Fermaid K) per gallon of juice. Carefully swirl to mix. Add ¼ teaspoon (~1 gram) dry yeast per gallon of juice by sprinkling across the surface of the juice.

I find that the darker, more caramel-y flavors of brown liquors work best in mulled apple cider. Bourbon, brandy, or even a dark aged rum have enough oomph to stand up to the sweet flavors of the spices and apple cider.

Storage: Mulled cider can be refrigerated for up to a week. Just bring it to a simmer before serving. Garnish: Orange wheels, a curled orange peel, thin apple slices, a cinnamon stick, or nothing at all.

Can cider go bad in heat? ›

To ensure your cider remains fresh and enjoyable, consider these storage tips: Temperature Control: Store the drink in a cool, dark place. Extreme temperatures, both hot and cold, can affect its taste and longevity. Upright Storage: Keep the bottles upright to minimize oxidation and contamination from the cork.

Apple cider contains polyphenols, which are compounds in plants that act as antioxidants. They can help the body to fight against free radicals and cell damage, lowering your risk of certain types of cancer, diabetes, and heart disease. Polyphenols also help to ease inflammation in the body.

Leftover mulled cider keeps wonderfully, and you can just reheat a mug in the microwave or on the stovetop and enjoy a steaming, fragrant, and soothing cup whenever the mood strikes.

Here are a few tips for how to serve and pour fine cider. Tannic ciders should be served at cellar temperature, which is around 55 degrees. If you don't have a room in your house that is “castle temperature”, take the cider out of the fridge 15 minutes before you serve it. Pour cider like wine!

Depending on what kind of result you want, the quantity of hops per gallon can vary quite a bit. Stem Ciders scaled down what they typically do to a 5-gallon batch, which came out to approximately 0.25 oz. of hops per gallon.

Acid blend is also added at between 1/4 tsp – 1/2 tsp per gallon. Note: The 1/4 tsp – 1/2 tsp per gallon quantity is from all acid sources. Don't add 1/2 tsp of malic acid and 1/2 tsp of acid blend to a gallon.

Per gallon of cider, I recommend using 4 cinnamon sticks and 1 teaspoon each of your chosen spices. Use whole ones, if you can—ground spices will give your cider an unpleasant gritty texture.

About 3 tbsp of freshly grated ginger (or thinly sliced). Get your juice ready. Make sure your apple juice is at room temperature, and then pour it into your clean gallon jug or fermentation container, if you're not making your cider directly in the juice bottle. Add your grated ginger.