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Old 11-17-2012, 05:26 PM   #611
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I bottled this, still, a week ago. It appears the caramel syrup has fallen out of suspension. Is that normal? It looks strange in the bottle. I figure I could always shake it up before serving but u wasn't sure how normal this is.

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Old 11-18-2012, 12:46 AM   #612
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I just opened a bottle of this to be sure I wasn't getting carbonation and to check it out prior to giving away some bottles as gifts. Good lord this is delicious. My wife just posted on facebook to tell people they REALLY want to be on our Christmas list. Thanks for sharing such an amazing recipe. I'll be making this again soon.

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Old 11-18-2012, 04:02 AM   #613
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I just did my caramel to bottle tomorrow.

I made a variation though.

Instead of adding 1tsp of ground cinnamon. I steaped some "bengal Spice" herbal tea in the water before adding the brown sugar.

This stuff:

(click image for description)

The caramel tastes amazing!

Can't wait to bottle.

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Old 11-18-2012, 04:13 AM   #614
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I started a batch on 19 Aug and just got around to bottling it. I didn't take any gravity readings but, I used 1 lb of corn sugar and 3 gallons of apple juice. For the caramel syrup I just cut it in half and only used 2 cans of concentrate. At bottling time it still tasted great.

If anyone has some apfelwein they were making but is having a change of heart this may help them out.

I also put all of my bottles into a big toat incase of a bottle bomb.


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Old 11-18-2012, 02:41 PM   #615
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Here is my 5 gallons waiting to add the caramel syrup.

image-3289894795.jpg

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Old 11-18-2012, 03:59 PM   #616
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Quote:
Originally Posted by deadpool76 View Post
Instead of adding 1tsp of ground cinnamon. I steaped some "bengal Spice" herbal tea in the water before adding the brown sugar.
That will add some tannin to the batch. Let us all know how it turns out.
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Old 11-18-2012, 07:25 PM   #617
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Just made my second batch of this but changed up a few things this time around. Made 6 gallons and sweetened with dextrose and brown sugar to get to 1.070. Fermented with some washed notty for about a week to 1.010 for an ABV of 8.1%. I only added one apple juice concentrate but doubled the caramel syrup mix to 4 cups. Also, I steeped the caramel syrup with some mulling spices that I had and added 4 sticks of cinnamon to that steeping bag. Added that to my secondary and I kegged and force carbed 5 gallons and bottled the rest. It's fresh but it tastes so good. The cinnamon plus mulling spices add a lot more character than the first batch had (used ground cinnamon that fell out of suspension). I bottle pasteurized using the soda bottle method and stove top pasteurization. No bottle bombs and good carbonation. The kegged cider won't last long but I'm letting the bottles age. Thanks again, UpstateMike.

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Old 11-18-2012, 08:33 PM   #618
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Quote:
Originally Posted by UpstateMike View Post
That will add some tannin to the batch. Let us all know how it turns out.
I just sampled the half bottle that was left after bottling. Yes, I cantaste the tannins. But Gooood does it taste good!

The other spices, like cardamome among other things, add even more flavour to the mix.

I can't wait for it to be carbonated and pasteurized.
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Old 11-19-2012, 05:27 PM   #619
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Quote:
Originally Posted by deadpool76 View Post
I just sampled the half bottle that was left after bottling. Yes, I cantaste the tannins. But Gooood does it taste good!

The other spices, like cardamome among other things, add even more flavour to the mix.

I can't wait for it to be carbonated and pasteurized.
Did you hot or cold steep the tea? How many bags did you use? I was planning on adding nutmeg berries and whole cloves but I might go this route instead, very interested!
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Old 11-19-2012, 10:24 PM   #620
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A question and a statement ladies and gents:

1. Can i bottle the STILL version in wine bottles?
2. In case anyone was unaware, whole foods currently is selling one-gallon bottles of organic cider for like 7 bucks or so, expensive yes, but it comes in a 1 gallon glass carboy!

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