I received many compliments on this cider BUT it was not by following the exact recipe. I read many of the reviews and recommendations prior to making my first cider. I had a goal in mind, a warm, sweet (but not overwhelmingly so) mulled cider with flavourful and aromatic spices and orange undertones. While this goal wasn't exactly reached, people were still very complimentary and enjoyed seconds, thirds, and sevenths of the end product.
Because I was making 1 gallon of cider, I doubled the recipe. I began by pouring the purchased 1 gallon cider into a nonstick stock pot, adding a thickly slicing orange (4 slices with seeds removed) and brought to the beginnings of a boil (which was then quickly reducing to simmer). While the cider was heating to a boil, I added the spices into a cheese cloth (except ground nutmeg and salt which were added directly). I added the spices per the adjusted ratio for increased servings to the pot; the only spice not added at ratio was the salt (I added half of what was called for, for fear of a salty brew). As the spices simmered, I tasted the cider. I had not yet added sugar, because some reviewers mentioned that it became too sweet. This recipe NEEDS sugar, if using a standard purchased cider (which is not overly sweetened to begin with). I noticed in my sampling though, that a tartness lingered. I believed it to be due to the orange, so I removed the slices after about 20-30 minutes of simmering. I proceeded to add brown sugar and Splenda unt
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I received many compliments on this cider BUT it was not by following the exact recipe. I read...