Ha! I bet He would! 
Thatās sneaky of them to up the spice- maybe itās supposed to be a bad flu season and they wanted to up the defense! 
I love your deep dives- I always learn a lot! 
That does make sense about the soy qualities, from that I can see why they added it into the formula.
Iām excited to hear what you think when you compare the two! (Especially which one tastes better/is easier going down 
)
haha Iām wondering if the bottle I had before was just older and didnāt get shaken every time someone used it, so things settled differently. I donāt know but this one definitely has more bite!
Thanks - I do, too! Itās one thing that inspires a lot of my learning. Here lately, I donāt have a structured study system, I guess? I get randomly inspired and then jump down a rabbit hole. Now, I have a lot of random information about random things in my brain 
I will definitely let you know! Iām getting the ingredients to make it this weekend!
Came back to show pics, but I do have a question.
Here are the quarts prepared:
And here is the first quart strained next to an unstrained, got a lot for the strained very happy with that:
So here is my question, most of the commercial fire cider you see is the color of what is in the top level of the jar (that beautiful dark amber color), am I supposed to separate that from what is still in the bottom? I tried straining it again (actually a couple of times and Iām using cheesecloth) but it still settles all that light brown in the bottom. And when I shake it up it looks like this:
We all did a taste test (4 adults and a teen, who have all had commercial fire cider, I actually āmakeā them take it LOL) and here are our thoughts on the recipe I used:
This is def a learning process and commercially produced FC, they got it down for sure but this was fun.
Woohooo! Hope your cider crafting went well! 
My batch isnāt quite ready yet, but I can see the residue in it- I imagine you also used dried/powdered herbs and spices in your batch too, yes? Itās the same when I make homemade broth- the fresh herbs strain right out, but any dried herbs and spices will remain no matter what you strain through.
The dried herbal matter is perfectly fine to use taste and property-wise, but it does leave the sediment. If youād like a batch without sediment for looks, then Iād recommend using only fresh and whole herbs and spices- that should cut back a lot of the sediment! 
It sounds like you learned a lot with your first batch, Suzanne! Iām glad you had fun with it- Iām sure every future batch will continue to improve until you have a recipe that is ideal for you! Good luck and happy crafting with your cider- please keep us updated about future batches! 
That is one beautiful batch of fire cider! I love the pouring jar you have too- that is a perfect vessel for the cider 
The paper coffee filters work great to filter out the fines, just wash the filter out really well or the next few morning coffees are going to taste STRANGE I have a few old melitaās I use for things like this 
Did I hear āfire cider coffeeā? What a brew that would be!
Donāt tell Starbucks thereās a new seasonal recipe out there haha- itāll be the next big hit! 
Thatās great to know for straining future batches! Thank you Shadeweaver
I do use separate filters for my herbal concoctions than I do my usual morning coffee I donāt think it would go over too good with Starbucks. 
Hahaha maybe not- perhaps weāll have to open up a witch cafe instead! I wonder if anyone would be brave enough to try a fire cider coffee (I probably wouldnāt be- itās pumpkin spice for me! 
)
Blessed be!
Iāve always wanted to open a witchy cafe! 
Itās a lot of work - and a lot of money I donāt have - but I think it would be amazing! I can think of a few different ways to mask the taste of fire cider in coffeeā¦ though if you include milk, youād have to change the fire cider from a vinegar base to something else, because the vinegar would make it go rancidā¦ 
Iām sure I could think of something! If I do, Iāll let you all know lol
Not impossible, we have a witches tea room here in Wales, and many witchy shops and cafes in Glastonbury. Hereās a few pics.
ahhh but a tea houseā¦ we could serve Fire Cider to the really brave ones 
I agree- that would be amazing! Sounds like the kind of place Iād want to spend all day at 
Youāre right about the vinegar + milk = disaster 
I guess it could be labeled as an herbal tea? People tend to add milk to black tea, but herbal teas not so much.
As for other bases, two other common carriers that come to mind are vodka and oil, neither of which would be particularly tasty with milk either 
Oh hello there, paradise.
That just looks like the best place ever, Tracy! Donāt mind me adding that onto my want-to-visit listā¦ 
Yes, the very strong souls! 
You and me both! I could just imagine spending all day there with my laptop, working in a magical ambiance with a coffee on refill!
Hmmā¦ I think you could get away with a base of some sort of oil, especially if the coffee gets blended together with it before adding any other ingredients. I used to add coconut oil to my coffee back when I was eating a keto diet. It was pretty tasty, and when blended, it got frothy! 
I think if it were blended like that, in such a small quantity per drink, it would hardly be noticeable!
That actually sounds pretty tasty- youāve sold me! I would give that version of fire cider coffee a try someday
Well, if I ever get around to making my Fire Cider and trying it in coffee, Iāll be sure to let you know how it goes!
Thank you! I havenāt gotten around to making any Fire Cider yet (for reasons) but when I do, itāll be one of my tests!
When the time is right- happy crafting, and happy experimenting! 
Thatās right up