Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Caramel Apple Hard Cider

Reply
 
LinkBack Thread Tools
Old 10-02-2012, 12:41 AM   #401
Pratzie
Fill It Up Again!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Pratzie's Avatar
Recipes 
 
Join Date: Sep 2012
Location: Northeastern Pennsylvania
Posts: 1,549
Liked 153 Times on 108 Posts
Likes Given: 112

Default

Quote:
Originally Posted by nyrangers955 View Post
I have a batch of this cider fermenting and was thinking of putting a few bottles away for 6 months or till this time next year.
Has anyone tried this?
Be careful, there's a chance it can turn into vinegar. Something like cider isn't as complex as beer with all the malt and hops and other types of sugars. Aging won't really do wonders to it like it would a high grav beer.
__________________
Bottled: Nothing :(
Kegged: Nothing :(
Primary: Empty
Secondary: Empty
Aging:
On Deck: Deception Cream Stout, BierMuncher's Centennial Blonde, Yooper's Oatmeal Stout, Joe's Ancient Orange Mead, Reaper's Mild
Pratzie is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 12:49 AM   #402
mcbethenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Waukesha, WI
Posts: 698
Liked 25 Times on 22 Posts
Likes Given: 1

Default

While I agree that it can turn into vinegar, if transfers and bottling is handled carefully and everything is sanitized, cider WILL get better with age, especially any cider made with raw apple juice or cider from an orchard. I am on my first 2 batches of cider with store bought juice, so I can't comment on this particular recipe, but the principle is the same, more aging = mellowed more complex flavors.... To a point. Most will hit their stride at a year, then decline slowly.

__________________
mcbethenstein is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 01:29 AM   #403
pwortiz
Strong Hand Brewing Co.
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Towaco, NJ
Posts: 370
Liked 33 Times on 32 Posts
Likes Given: 8

Default

Quote:
Originally Posted by mcbethenstein View Post
While I agree that it can turn into vinegar, if transfers and bottling is handled carefully and everything is sanitized, cider WILL get better with age, especially any cider made with raw apple juice or cider from an orchard. I am on my first 2 batches of cider with store bought juice, so I can't comment on this particular recipe, but the principle is the same, more aging = mellowed more complex flavors.... To a point. Most will hit their stride at a year, then decline slowly.
+1 - I've only heard of ciders increasing in goodness....but, that's assuming the sanitation is well done as mentioned above. I've got one cider that's nearly 1 year old that is just now becoming better. It's taken forever and I've thrown back a few throughout the past 12 months but saved about 20 bottles. And it's becoming more and more palatable. In this case, I'm more curious if you COULD hide this stuff. It's so good there's really no reason not to just make more of it!
__________________
pwortiz is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 03:29 AM   #404
HopHeaven
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Newark, NJ
Posts: 183
Liked 10 Times on 8 Posts

Default

So just finished bottling. Had the problem of the syrup sinking to the bottom of the bottling bucket and I even tried to prevent by: mixing concentrate with syrup before adding, stirred a few times during bottling. Oh we'll, tasted it and it was amazingggg. Question though. My yeast cake looked a bit weird. This is my first 5 gallon batch of cider and have only done 3 batches of beer. The cake seemed almost like the consistency of white mud and had little holes in it(assuming where the c02 is forming) does this sound normal? Unfortunately I didn't take pictures

__________________
Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider
HopHeaven is offline
 
Reply With Quote Quick reply to this message
Old 10-02-2012, 04:50 AM   #405
mcbethenstein
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Waukesha, WI
Posts: 698
Liked 25 Times on 22 Posts
Likes Given: 1

Default

Quote:
Originally Posted by HopHeaven
So just finished bottling. Had the problem of the syrup sinking to the bottom of the bottling bucket and I even tried to prevent by: mixing concentrate with syrup before adding, stirred a few times during bottling. Oh we'll, tasted it and it was amazingggg. Question though. My yeast cake looked a bit weird. This is my first 5 gallon batch of cider and have only done 3 batches of beer. The cake seemed almost like the consistency of white mud and had little holes in it(assuming where the c02 is forming) does this sound normal? Unfortunately I didn't take pictures
Totally normal. Sounds like a well compacted yeast cake. I've had many that have little holes in them. It's just where the CO2 escaped from after it compacted.
__________________
mcbethenstein is offline
Newsman Likes This 
Reply With Quote Quick reply to this message
Old 10-03-2012, 02:25 AM   #406
speedyG
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 280
Liked 15 Times on 14 Posts

Default

image-1501841781.jpg
__________________
speedyG is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 09:53 PM   #407
Sshamash
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Washington, DC
Posts: 91
Liked 2 Times on 1 Posts
Likes Given: 8

Default

Quote:
Originally Posted by UpstateMike View Post
Caramel Apple Hard Cider

Recipe for Caramel Syrup:
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil. At boil, reduce heat and simmer for about 5 minutes (until volume is reduced to half). Let cool & bottle for future use.
Just made the sauce and realized I used dark brown sugar instead of light brown. Will this make a significant difference or should I redo it?
__________________

Primary: Snake Dog Clone, Belgian Chamomile Pale,
Secondary: Oaky Hard Cider, Saison
Bottled and waiting on:
Drinking:, Gingerbread Porter, Nutbrown Variety (Chocoalte, Hazelnut, Vanilla, Bourbon, Coffee, regualr), ESB, Bourbon Porter, Honey Wheat IPA, Meyer Witbier, Galaxy SMaSH

Sshamash is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 10:23 PM   #408
HopHeaven
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: Newark, NJ
Posts: 183
Liked 10 Times on 8 Posts

Default

Quote:
Originally Posted by Sshamash View Post
Just made the sauce and realized I used dark brown sugar instead of light brown. Will this make a significant difference or should I redo it?

I also used dark brown sugar and man does my sample taste good!
__________________
Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider
HopHeaven is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 05:41 AM   #409
srmcnaughton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: calgary, alberta
Posts: 32
Default

Dang, checked SG 8 days in and I'm still as high as 1.03. It fermented and foamed up and dropped really quickly for me so I was hoping its would finish early. (in time for Canadian thanksgiving, this weekend) I doubt it will drop another .015 in another few days eh?
Oh well....

__________________
srmcnaughton is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2012, 02:05 AM   #410
janson745
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Metro Detroit - SE Oakland Co., MI
Posts: 253
Liked 8 Times on 8 Posts
Likes Given: 10

Default

So heres a question. So, I just found out about carb tablets... Would it be possible to use campden tabs to kill off all yeast, then add Carb tabs to get desired carbonation? That way you wouldn't have to worry about waiting correct amount of time and pasteurizing the bottles?

__________________
SportsBook Brewing

Primary #1: Empty #2: Empty #3: Empty
Carboy: Empty
Bottle Conditioning:
Bottled/Enjoying: Aussie Light, Hoptimus Prime IIPA, Two Hearted Clone
Keg #1: CinnaMeg Cider #2: Irish Red (3)
RIP Irish Red Ale (1,2), Caramel Apple Cider (1,2), Pumpkin Ale, Razzberry Wheat
Coming (not so) soon: Lemon-Lime Hefe, Smoked Porter
KCCO
janson745 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Caramel Apple Cider success. oldmate Cider Forum 6 03-30-2011 03:26 AM
Caramel apple cider Chaos_Being Cider Forum 87 02-02-2011 04:58 PM
caramel apple cider lunchbox Cider Forum 4 11-03-2010 09:46 AM
Caramel Apple Cider NurseNan Cider Forum 9 02-05-2007 01:34 AM
caramel hard cider colinwilson Cider Forum 3 10-11-2006 10:18 PM