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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Caramel Apple Hard Cider
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Old 08-14-2013, 05:41 PM   #1171
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It looks like boiling the juice will create a haze in the finished product. (http://www.homebrewtalk.com/f32/boiling-cider-196925/)
I THINK the big manufacturers heat the juice up extremely fast (to pasteurize) then cool it down. By comparison, even the best stove will take a few minutes to boil, I guess that's where the problem is (prolonged heat).

I've never used lactose so I'm not sure if it's possible but could you just toss it in a jug of apple juice and shake the snot out of it?

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Old 08-14-2013, 05:49 PM   #1172
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Hasnt there been enough talk about snot on this thread ? lol

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Old 08-14-2013, 05:58 PM   #1173
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Not if I have anything to say about it haha.

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Old 08-15-2013, 03:56 AM   #1174
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Originally Posted by johnpcook1 View Post
That could be true. I dont know. What if a gallon was jus heated to, say, 190 for 10 min to dissolve the lactose? When Ive added to my stouts, jus pit it in the last 15 min of the boil. We know it was heated (pastuerized) before we bought it. Would a little more hurt??
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I THINK the big manufacturers heat the juice up extremely fast (to pasteurize) then cool it down.
Actually, they Ultra Violet (UV) Flash pasteurize the juice. This is a cold pasteurization method.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23
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Old 08-16-2013, 10:06 PM   #1175
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I'm currently pasteurizing the last of the 5 gallon batch and, so far, I haven't lost any bottles. Phew! I tasted the cider in the PET bottle when I opened it and it was delicious! It was like drinking apple pie, and it had a great apple pie aftertaste. I put the bottle in the fridge and I can't wait to try it cold tonight.

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Old 08-17-2013, 05:54 PM   #1176
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For maple flavor without the alcohol just use immitatiom maple extract. I use it to make homemade syrup and it has a great flavor.

For whip cream flavor i think you could use the coffee flavoring syrup that runs about 3-$5 a bottle. That is the only whip cream flavoring i can think of. Dont know how it will effect the cider long term if put in at bottling but it would be worth a shot. I have some to bottle next week so maybe i will try it with the last gal or so.

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Old 08-19-2013, 05:08 PM   #1177
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Made a batch up of this about 3 weeks ago. The ferment completed (1.013) after about 10 days.

Dosed it up with the brown sugar, cinnamon extract and AJC as per the updated (about post 45) recipe. This stuff tastes awesome!

I would recommend following the recipe exactly and tasting the results before trying to mess with this recipe.

Thanks for the recipe Mike! I have been informed by SWMBO that this is to remain in stock in our house

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Old 08-20-2013, 06:53 PM   #1178
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I opened a PET bottle and, while it was carbonated, the liquid itself was flat. Do you let it condition in the bottle for a few weeks like (some?) beer?

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Old 08-20-2013, 06:56 PM   #1179
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Quote:
Originally Posted by JuneHawk View Post
I'm currently pasteurizing the last of the 5 gallon batch and, so far, I haven't lost any bottles. Phew! I tasted the cider in the PET bottle when I opened it and it was delicious! It was like drinking apple pie, and it had a great apple pie aftertaste. I put the bottle in the fridge and I can't wait to try it cold tonight.
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I opened a PET bottle and, while it was carbonated, the liquid itself was flat. Do you let it condition in the bottle for a few weeks like (some?) beer?
Was this the same batch?
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Old 08-20-2013, 08:48 PM   #1180
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Yup. I had put the PET bottle in the fridge after first opening it so maybe that's the flat issue. I'm going to open a bottle proper tonight and see.

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