It's cider brewing time of the year and I'm thinking of doing a cherry chocolate cider. My question is whether I should boil the cherries and chocolate nibs in a portions of the cider prior to pitching the yeast, just pitch the cherries (pureed) and nibs in the carboy to "soak" during the fermentation, or to use a cheesecloth bag during the fermentation. Each has its plusses and minusses. Any of you folk have some preferences or suggestions? I'm leaning towards the extraction of flavor before fementation.
Cider is aging and early results seem to be that the flavors are very subtle. Think that this one will need at least 6 months to a year for the chocolate/cherry to come out from the cider base.