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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Caramel Apple Hard Cider
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Old 09-13-2012, 04:19 PM   #341
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Well I just had to dump my batch
My test soda bottle just about blew out of my hand!
Most of the batch tasted like crap other half tasted great,
I'm really not sure what went wrong.
Any help would be greatly appreciated.

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Old 09-13-2012, 06:10 PM   #342
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How long did you have it bottle carbing?

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Old 09-13-2012, 07:02 PM   #343
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I read through the majority of this thread without finding exactly what I'm looking for....

Looks like a proven recipe so that's great! congrats Mike.

I'm looking to try my hand at cider, I've got access to a press and apples so I'm planning on pressing a couple bushels to use as the base. I understand I'll have to add camden tablets to the cider before pitching to fill off existing yeasts????

Toss in 2lbs corn syrup, probably go w/ notty since I've got experience with it.

Run it down to 1.01 or so, rack onto syrup + concentrate...

I'm wondering if I would be able to simply use more cider for this step to keep it 'home grown'

Planning to make this carbonated so forgo the Camden then if I'm correct and bottle, pasteurize when it's carbed to desirable levels.

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Old 09-13-2012, 09:38 PM   #344
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Quote:
Originally Posted by janson745 View Post
How long did you have it bottle carbing?
I had it three days in the bottle, as for the variation in taste,I guess that I should have stirred it when I racked to my bottling bucket.
I do want to give it another shot.
The carmel syrup recipe does that make 12 oz or more?
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Old 09-14-2012, 02:02 AM   #345
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Quote:
Originally Posted by atimmerman88 View Post
I read through the majority of this thread without finding exactly what I'm looking for....

Looks like a proven recipe so that's great! congrats Mike.

I'm looking to try my hand at cider, I've got access to a press and apples so I'm planning on pressing a couple bushels to use as the base. I understand I'll have to add camden tablets to the cider before pitching to fill off existing yeasts????

Toss in 2lbs corn syrup, probably go w/ notty since I've got experience with it.

Run it down to 1.01 or so, rack onto syrup + concentrate...

I'm wondering if I would be able to simply use more cider for this step to keep it 'home grown'

Planning to make this carbonated so forgo the Camden then if I'm correct and bottle, pasteurize when it's carbed to desirable levels.
This is a great recipe however........I wouldn't waste your fresh pressed juice on it. You will have just as good results using cheap store bought juice IMHO.

I would save the fresh pressed for a standard hard cider or cyser.

just my .02.......do as you please of course.
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Old 09-14-2012, 02:31 AM   #346
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I guess im somewhat confused as to how the recipes and processes are different ...?

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Old 09-15-2012, 01:04 AM   #347
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I think he's saying that adding concentrate to good fresh cider, assuming you have a good blend, would be a waste. Most cider guys want to just let the cider and yeast do their thing without adding caramel and other flavors to it. I see nothing wrong with adding more cider to backsweeten your cider. Try it out. There is a lot of good reading in this forum regarding acid additions, tannins, and such.
Good Luck!

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Old 09-16-2012, 03:55 AM   #348
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Ah, gotcha

I think I'm going to try abd keep it simple.

Should have extra juice I can use to back sweeten if needed

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Old 09-18-2012, 12:07 AM   #349
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Just threw a batch of this together today. My first dabble with a cider, I'm hoping to have it all bottled and ready for a family parting I'm going to the last weekend in October. Used regular bottled and pasteurized cider from the market, Nottingham yeast and added two and a half lbs of dextrose. . Wish me luck! BTW thats the cider on the right in the bottom picture, keeping my Bavarian Hefe on the right company.

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Old 09-18-2012, 01:53 AM   #350
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Quote:
Originally Posted by Pratzie
Just threw a batch of this together today. My first dabble with a cider, I'm hoping to have it all bottled and ready for a family parting I'm going to the last weekend in October. Used regular bottled and pasteurized cider from the market, Nottingham yeast and added two and a half lbs of dextrose. . Wish me luck! BTW thats the cider on the right in the bottom picture, keeping my Bavarian Hefe on the right company.
Why oh why did I not think to put my carboys in milk crates...
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