Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Cider Forum (http://www.homebrewtalk.com/f32/)
-   -   Caramel Apple (http://www.homebrewtalk.com/f32/caramel-apple-90555/)

Pez 11-26-2008 11:12 PM

Caramel Apple
 
This just went into primary today:

5 gal unpasteurized apple cider, no preservatives
1.5 gal H2O
.5 lb crystal 60
4 cups dextrose (1.5 lb I believe)
5 campden tablets
1 tube White Labs english cider yeast
irish moss
yeast nutrient

-Sanitize carboy, funnel, etc.
-Pour cider into carboy
-Add campden tablets, seal and leave for 24 hours
-Steep crystal malt in 1.5 gal (to compensate for boil off)
-Bring to boil, add irish moss and yeast nutrient
-Boil 20 minutes then cool
-Add wort and dextrose to carboy
-Pitch yeast
-Mix well/aerate
-Seal carboy

My OG was 1.053. I was hoping for a little higher, but no big deal. Anybody have any guesses what the FG will be?

I'll keep you updated with results...

jayhuff 11-26-2008 11:20 PM

I have two of similar batches and ended up around 1.006. Based on your og and recipe, I would expect a little lower because I had a 2:1 ratio of apple juice to steeped grains. Yours is about 4:1 and the juice should ferment out drier.

Don't forget to report back what you get when it is done.

curbdawg 11-27-2008 12:38 AM

so what gives it the caramel flavor??

remilard 11-27-2008 01:00 AM

Quote:

Originally Posted by curbdawg (Post 977687)
so what gives it the caramel flavor??

The crystal malt.

JoeSponge 11-27-2008 01:45 AM

Quote:

Originally Posted by remilard (Post 977717)
The crystal malt.

Yeah, don't use the crystal meth.

curbdawg 11-27-2008 06:43 AM

Quote:

Originally Posted by JoeSponge (Post 977776)
Yeah, don't use the crystal meth.

yeah i'm actually tring to quit:cross:

BushwhackerCider 12-07-2008 05:53 PM

Irish Moss?
 
Sorry to ask probably a dumb question, but what exactly does the Irish Moss do? I have been making cider for awhile, but never used it before.

Thanks.

goodbyebluesky82 12-08-2008 04:54 AM

Dude, this sounds interesting. Keep us posted on what the crystal malt does for flavor (and maybe sweetness) in the finished cider!

Kauai_Kahuna 12-08-2008 08:34 AM

I have to admit, I had to read this post a couple of times, so please excuse any stupid questions.

Quote:

Originally Posted by Pez (Post 977601)
1.5 gal H2O

I understand airation, this is the first I have heard of it as part of the recipe. Great, I would assume this is some time measurement to volume reading for H20. But how do you come up with it?

Quote:

Originally Posted by Pez (Post 977601)
.5 lb crystal 60

First recipe that sounded good using steep grains.
I tend to use late runnings of high gravity beers as a base for strong mead / braggot. I never thought of using it for a cider. ( I have a limited imagination). So rack me up as tracking this.


Quote:

Originally Posted by Pez (Post 977601)
1 tube White Labs english cider yeast

Never seen this, but my LHBS does have some limits, I usually use WLP001, wine yeast, and whatever I feel like to play with.

Quote:

Originally Posted by Pez (Post 977601)
My OG was 1.053. I was hoping for a little higher, but no big deal. Anybody have any guesses what the FG will be?

?? FG: 1.008 ?? Or less. I would actually be surprised if it came over 1.002. The only thing that would keep it above 1.0 is the steeped crystals, and that will not much.

Thank you for sharing this, it does look very interesting.

s3n8 12-08-2008 12:17 PM

Quote:

Originally Posted by Kauai_Kahuna (Post 996809)
I have to admit, I had to read this post a couple of times, so please excuse any stupid questions.


I understand airation, this is the first I have heard of it as part of the recipe. Great, I would assume this is some time measurement to volume reading for H20. But how do you come up with it?

I tried real hard not to laugh about this... But don't overthink the water addition :D


All times are GMT. The time now is 11:07 PM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.