I was just curious, Is making this possible? If it is what would I use to get the carmel flavor?
sounds good, why not simply caramalize some sugar and add it, but you might want to do that later, after you have stop the yeast from fermenting. im just guessing though i have nothing to really go on
Steep a pound of caramel/crystal 100L in a couple quarts of water at 160F for 45 minutes & add it to the cider. It won't ferment out & will give a little extra sweetness to the cider.
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