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Old 11-26-2008, 11:12 PM   #1
Pez
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Default 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...

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Old 11-26-2008, 11:20 PM   #2
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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.

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Old 11-27-2008, 12:38 AM   #3
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so what gives it the caramel flavor??

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Old 11-27-2008, 01:00 AM   #4
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Quote:
Originally Posted by curbdawg View Post
so what gives it the caramel flavor??
The crystal malt.
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Old 11-27-2008, 01:45 AM   #5
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Quote:
Originally Posted by remilard View Post
The crystal malt.
Yeah, don't use the crystal meth.
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Old 11-27-2008, 06:43 AM   #6
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Yeah, don't use the crystal meth.
yeah i'm actually tring to quit
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Old 12-07-2008, 05:53 PM   #7
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Default 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.

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Old 12-08-2008, 04:54 AM   #8
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Dude, this sounds interesting. Keep us posted on what the crystal malt does for flavor (and maybe sweetness) in the finished cider!

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Old 12-08-2008, 08:34 AM   #9
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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 View Post
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 View Post
.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 View Post
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 View Post
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.
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Old 12-08-2008, 12:17 PM   #10
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Quote:
Originally Posted by Kauai_Kahuna View Post
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
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