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-   -   Caramel Apple Hard Cider (http://www.homebrewtalk.com/f32/caramel-apple-hard-cider-292770/)

willunc2005 03-25-2012 02:39 AM

2 Attachment(s)

Okay, so after I hit the low end of the recommended FG I bottled with the caramel sauce and apple juice concentrate. Two days later I open a bottle to check the carb and I see this "goo" has formed in the bottom of the bottles. I am pretty sure it is the concentrate and caramel separating into the bottom. Is that normal? Will it mix back into solution eventually? Has anyone else seen that happen? Or did I screw something up? Sorry for all of the questions.
P.S.- it smelled decent, there was quite a bit of alcohol initially, but then the apple and back sweetening came through. I've read that the alcohol smell and taste will temper with age. So I'm pleased with the taste so far!
In the pictures you can sort of see what I am talking about. I have a flashlight behind the bottle and I gently inverted it for a moment to see if it was in this bottle as well.


willunc2005 03-25-2012 02:39 AM

2 Attachment(s)

Okay, so after I hit the low end of the recommended FG I bottled with the caramel sauce and apple juice concentrate. Two days later I open a bottle to check the carb and I see this "goo" has formed in the bottom of the bottles. I am pretty sure it is the concentrate and caramel separating into the bottom. Is that normal? Will it mix back into solution eventually? Has anyone else seen that happen? Or did I screw something up? Sorry for all of the questions.
P.S.- it smelled decent, there was quite a bit of alcohol initially, but then the apple and back sweetening came through. I've read that the alcohol smell and taste will temper with age. So I'm pleased with the taste so far!
In the pictures you can sort of see what I am talking about. I have a flashlight behind the bottle and I gently inverted it for a moment to see if it was in this bottle as well.


Vox 08-06-2012 05:12 AM

1 Attachment(s)

Just waiting to be made tomorrow!

Attachment 70884


Vox 08-06-2012 07:21 AM

4 Attachment(s)

Ok so I didn't wait for tomorrow. Here it is. 5.25 ish of Tree Top, 2 lbs. Dextrose, and Nottingham. 1.5 starting juice gravity with 1.7 after sugar was added. Watch out sugar, Sheriff Nottingham is in town.

Attachment 70889



Attachment 70890



Attachment 70891



Attachment 70892


Vox 08-06-2012 07:21 AM

4 Attachment(s)

Ok so I didn't wait for tomorrow. Here it is. 5.25 ish of Tree Top, 2 lbs. Dextrose, and Nottingham. 1.5 starting juice gravity with 1.7 after sugar was added. Watch out sugar, Sheriff Nottingham is in town.

Attachment 70889



Attachment 70890



Attachment 70891



Attachment 70892


Vox 08-06-2012 07:21 AM

4 Attachment(s)

Ok so I didn't wait for tomorrow. Here it is. 5.25 ish of Tree Top, 2 lbs. Dextrose, and Nottingham. 1.5 starting juice gravity with 1.7 after sugar was added. Watch out sugar, Sheriff Nottingham is in town.

Attachment 70889



Attachment 70890



Attachment 70891



Attachment 70892


Vox 08-06-2012 07:21 AM

4 Attachment(s)

Ok so I didn't wait for tomorrow. Here it is. 5.25 ish of Tree Top, 2 lbs. Dextrose, and Nottingham. 1.5 starting juice gravity with 1.7 after sugar was added. Watch out sugar, Sheriff Nottingham is in town.

Attachment 70889



Attachment 70890



Attachment 70891



Attachment 70892


Vox 08-07-2012 04:58 AM

1 Attachment(s)

Bubbling nicely at just under 24 hours.

Attachment 71034


Vox 08-08-2012 04:40 PM

1 Attachment(s)

Sheriff Nottingham is still going strong two days later. The color is more milky than with the montrachet.

Attachment 71193


Vox 08-21-2012 04:45 PM

1 Attachment(s)

Racked to my brew bucket last night. Sg just under 1.010. Gave it a taste, not as dry as apfelwein, but looking forward to bottling in a day or two and tasting the finished cider in a few weeks. Gonna make the caramel sauce the same day that I bottle per your suggestions. Gonna fill at least one Mr. Beer plastic bottle since it's similar to a soda bottle to test for carbonation and know when It's ready to stove pasteurize. I'm sure it's a matter of preference, but what is a good baseline feel to know when it's ready to pasteurize? Should it have some flex or be fairly hard to squeeze? This is my first attempt at backsweetening and stovetop pasteurization. Wish me luck!

Attachment 72626



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