Kegconnection Complete Starter Kit and More Giveaway!


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

Reply
 
LinkBack Thread Tools
Old 03-13-2013, 04:44 AM   #881
Gitmoe
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: Norristown, PA
Posts: 546
Liked 98 Times on 66 Posts
Likes Given: 23

Default

Quote:
Originally Posted by dfess1 View Post
ok, so after reading all 88 pages, it wasn't until post # 862 on page 87 that someone else reported back entering this in a comp. No one else has done this besides USmike? I'll be picking up the ingredients tonight on the way home, looking forward to how it comes out.

6:30 and this is made and in the fermenting closet ( along with 40 gal of various beer/cider). Looking forward to three weeks from now...
Good luck man! When you said you read all 88 pages today I almost fell over. I need to make another batch of this soon. Not that I don't have enough cider sitting around my house already...
__________________
Gitmoe is online now
Newsman Likes This 
Reply With Quote Quick reply to this message
Old 03-13-2013, 11:41 PM   #882
renderman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 28
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Quote:
Originally Posted by UpstateMike
I have made some changes to the recipe. Changes are in RED.

Caramel Apple Hard Cider

Ingredients, Part 1:
7 x 96 ounce bottles (5.25 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
2 lbs. Dextrose
Nottingham Yeast
6 tsp Yeast Nutrient (or follow the directions on your bottle of yeast nutrient for a 6 gallon batch). This will help eliminate the "Rhino Fart" phase of fermentation.

Ingredients, Part 2
5 campden tablets (Optional, see notes)
3 – 12 oz. cans of Frozen Concentrated Apple Juice, thawed to room temperature (Reduced from 5 cans, this will make it less sweet, and make it not carb up so fast. Feel free to adjust the amount of FCAJ to your taste.)
Caramel Syrup (See recipe below)

Recipe for Caramel Syrup: (Make about 24 hours before bottling)
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon, OR 1/2 tsp liquid cinnamon extract
Combine in a saucepan and bring to a low boil. At boil, reduce heat to Low and simmer for about 5 minutes. (EDIT: Removed "Reduce by half". This may have been making the syrup too thick to properly mix) Let cool & bottle for future use.

Part 1:
Opened 1 bottle of apple juice, got a gravity reading of 1.050. Temp is 64 degrees.

In a 6 gallon carboy, pour in bottles 1 and 2 of apple juice.

Open bottles 3 and 4 of apple juice. Pour half of each bottle into carboy. Add 1 pound dextrose per bottle to the remaining amount of apple juice in bottles 3 and 4. Shake bottles to mix sugar and apple juice. Pour bottles 3 and 4 into carboy.

Pour bottles 5, and 6 of apple juice into carboy. Take another sample for OG, got a reading of 1.064. Open Nottingham yeast, pour into carboy. Agitate carboy to mix in yeast. Pour bottle 7 of apple juice into carboy.

Part 2 (In about 14 days):
Check for target FG of 1.010 to 1.015

Rack cider into another carboy. This is optional, but it may help in clearing.

OPTION: If you want a still cider, add 5 crushed Campden tablets to the cider at this time. If you want a carbonated cider, do not add Campden tablets.

Make the Caramel Syrup and wait 24 hours before proceeding.

After 24 hours, siphon cider into your bottling bucket. Add the Caramel Syrup and the 3 cans of apple juice concentrate while siphoning to aid in mixing. Bottle the cider and enjoy.

If you are carbing in the bottle, be aware that this will carb up fast (4 - 5 days) due to all the sugar. When it is time to bottle the batch, I highly recommend that you fill and cap a plastic pop bottle (NOT a water bottle) first, and use that as a guide to tell you when it will be time to Stovetop Pasteurize the batch.
Just quoting so I can find this easier ... As its the updated recipe
__________________

Primary 1: 50/50 Dark Graf
Primary 2: 8bit red block ale

Brewing: 3.3.2013 - 8bit farmhouse spring ale

renderman is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2013, 11:47 PM   #883
DougK
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
DougK's Avatar
Recipes 
 
Join Date: Jan 2013
Posts: 1,154
Liked 125 Times on 100 Posts
Likes Given: 1

Default

Quote:
Originally Posted by renderman View Post

Just quoting so I can find this easier ... As its the updated recipe
FYI there is an updated recipe on page 42.

It really only changes the number of Apple juice concentrate cans to 3 and changes the syrup instruction so you don't boil it as much. It also clarifies the usage of the campden tablets.
__________________

I'm not insane, my mother had me tested.

DougK is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2013, 12:14 AM   #884
renderman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 28
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Quote:
Originally Posted by DougK

FYI there is an updated recipe on page 42.

It really only changes the number of Apple juice concentrate cans to 3 and changes the syrup instruction so you don't boil it as much. It also clarifies the usage of the campden tablets.
That the one I quoted ... I'm on a phone and the page numbers in the HBT are different ... It's page 28 on an iphine
__________________

Primary 1: 50/50 Dark Graf
Primary 2: 8bit red block ale

Brewing: 3.3.2013 - 8bit farmhouse spring ale

renderman is offline
 
Reply With Quote Quick reply to this message
Old 03-14-2013, 01:42 PM   #885
DougK
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
DougK's Avatar
Recipes 
 
Join Date: Jan 2013
Posts: 1,154
Liked 125 Times on 100 Posts
Likes Given: 1

Default

Quote:
Originally Posted by renderman View Post

That the one I quoted ... I'm on a phone and the page numbers in the HBT are different ... It's page 28 on an iphine
Whoops, my phone got me too. I didn't notice that. This is one of my on decks as well.
__________________

I'm not insane, my mother had me tested.

DougK is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2013, 02:39 AM   #886
renderman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 28
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Quote:
Originally Posted by DougK

Whoops, my phone got me too. I didn't notice that. This is one of my on decks as well.
Yeah .. Took me awhile to find it ... But in hind site I realize 2 things:

A. I can't spell for sh&@

B. I know what page it's on now incase I loose this one.
__________________

Primary 1: 50/50 Dark Graf
Primary 2: 8bit red block ale

Brewing: 3.3.2013 - 8bit farmhouse spring ale

renderman is offline
Newsman Likes This 
Reply With Quote Quick reply to this message
Old 03-17-2013, 01:02 PM   #887
chuckalope
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 3
Liked 1 Times on 1 Posts

Default

I made this per your instructions, it turned out great! Thanks for the recipe!!

__________________
chuckalope is offline
UpstateMike Likes This 
Reply With Quote Quick reply to this message
Old 03-19-2013, 03:53 PM   #888
MidTNJasonF
HBT_SUPPORTER.png
Feedback Score: 3 reviews
 
MidTNJasonF's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Smyrna, Tennessee
Posts: 446
Liked 61 Times on 44 Posts
Likes Given: 8

Default

Put 3 gallons in the carboy on 2/18/13 at an OG of 1.072
Cold crashed the carboy yesterday on 3/18/13
Made syrup with 1.25 cups of light brown sugar and 1 cup of water that I added to the keg.
added 3 cans of juice concentrate to the keg.
Checked the carboy and it was at 1.011 so I racked it over into the keg this morning 3/19/13
Put it on the CO2

The flat and not yet back sweetened sample was pretty nice. Medium dry and fairly crisp. Good apple flavor. Light golden in color, fairly clear. Tasted much like a commercial Cider that I can not remember the name of. It did have a slightly yeasty aroma in the nose but it was from the bottom of the carboy right off the top of the lees so that may have been the cause of that.

Then I pulled a back sweetened sample. I purposely went light on the cinnamon since I am not a huge fan. I may have underdone it a little. They syrup darkened it up to a much deeper golden color. I actually looks similar to many quality pale ales in the glass. Obviously it is sweeter now and the caramel/brown sugar comes through well. A little cinnamon flavor and still a nice apple flavor of course. Lost a little of the crispness I liked from the non back sweetened sample but it not cloying. Clarity is not great but it was just racked to the keg so I imagine it will settle and clear in the next few days. If the cinnamon does not get a little stronger I may open the keg and throw in one short whole stick as a "Dry Hop".

Not bad for a first attempt. I think SWMBO will polish this keg off pretty quick.

__________________

Will ride for beer!

MidTNJasonF is offline
Bk2X Likes This 
Reply With Quote Quick reply to this message
Old 03-21-2013, 08:14 PM   #889
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

Okay, so my quandry is that I would like to try this bad boy out in my keg. 1, because I am new to kegging and I want to put everything in there, and then 2, because my wife finds it much easier to pull the handle than find a bottle opener and pour to a glass .

My question is... Would 5 campden tabs be enough to thwart the self-carbonation that will be going on with the backsweetning? I'd like to put it on the gas for about a week and have it constant at serving pressure, and be good to go. What I dont want is for all of those little yeasties to keep doing their job and over-carbing my cider.

Any help/advise is appreciated!!

__________________
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
Old 03-21-2013, 08:20 PM   #890
Schott703
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 86
Liked 7 Times on 7 Posts

Default

If you keep the keg in the fridge, the yeast will stay dormant. Not a issue.

__________________
Schott703 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