This year I got hold on some apples so I will make 30l of clear cider and 20l for some "experiment". I already tried oak chips (simulates aging in wood barrel), hops and some spices. This year I was thinking about some herbs. The use is basically as dry hopping in beer.
Is there something I should consider, something you tried and turned out well or was undrinkable?
Just so you know how my last attempts went- baroque is really good but after a year it starts getting bit of bland off taste, spice mix I used tasted like Christmas can't explain it differently - it was pretty much same spice you use for gingerbread, hops need bit more time to age to loose some bitterness (maybe I added too much).
So yes the herbs are bit no brainer to try next and lot of options what to use.