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Old 02-21-2007, 10:21 PM   #1
Georgian Novice
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Default Cider Experiment

OK, I have cider in the primary, right about 3 gallons. Started at 1.060 and now down to 1.010. I would like to have some fun with this and experiment with 3 separate 1 gallon batches. I saw a recipe for an apple caramel batch and of course I can keep one of the batches "pure", per se, but what other fun cider combinations or recipes have y'all seen? Time to have a little fun and hope you will give me a few ideas. I will keep you updated with the process, take pictures, whatever.

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Old 02-21-2007, 10:36 PM   #2
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spiced ciders are always nice for the holidays, some cinnamon, cloves, all spice, nutmeg kinda thing, maybe with a dash of orange peal

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Old 02-21-2007, 11:40 PM   #3
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Nice idea there. Can probably come up with some sort of cinnamon, clove, vanilla type of thing. I wonder what else? Obviously this thread is drawing A LOT of interest.

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Old 02-21-2007, 11:41 PM   #4
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You can add Oregon Canned Fruit. Raspberry, or Boisenberry. I heard that tart cherry is good too. These are pasteurized so they should work right out of the can. You might try sanitizing your blender, puree and add to the 2ndary and rack.

I have a cider recipe for a 5gal batch that calls for a fruit liquior 750ml for 5 gal. So 150ml (2/3 cup) for a gal batch . The recipe says to add to the 2ndary then rack over the cider and let it rip.

I made a caramel cider and it sucked and it still does (See Sig). Think of an Apple Juice - Beer Belch. Yuck!! It was very much like doing an apple pucker shot w/ beer chaser, no an apple pucker boilermaker. The recipe was cider and wheat malt. I don't recomend it at all.

The fruit route seems the easiest w/o making anything nasty. Apple juice is a common base for many fruit punches. Go down the fruit juice isle in grocery store and take a look at the 100% juice drinks.

You might even try throwing in pack of frozen wild berries blend.

Let us know what route you'll go.

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Old 02-22-2007, 05:03 AM   #5
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I made a caramel apple cider that's not too bad. Its taken a while, but its rather nice now. You can try adding caramel syrup to your gallon, start with about 1 cup per gallon, add to taste. I tried giving it caramel flavor with wheat malt, but that didn't do too much to the flavor. I ended up using syrup from Starbucks.

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Old 02-22-2007, 02:42 PM   #6
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Was the caramel syrup partially non-fermentable?

Maybe a caramel extract would be better?

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Old 02-22-2007, 04:00 PM   #7
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The caramel syrup is available in sugar and sugar-free varieties.

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Bottled/Drinking
Heather Ale, Emerald Honey Kolsch, Hobgoblin clone, Terror of the Ewes Oatmeal Stout,
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Old 02-22-2007, 05:12 PM   #8
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Quote:
Originally Posted by NurseNan
The caramel syrup is available in sugar and sugar-free varieties.
Which one did you try?
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Old 02-22-2007, 07:55 PM   #9
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Cider morello cherry is a standard for me - 3lb or so of Morello cherries (the stuff in jars works well as long as it's just fruit, sugar and water - no preservatives) added to 5 gallons of apple juice in primary (not secondary).

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Old 02-23-2007, 06:39 AM   #10
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I used the regular syrup, and really like the flavor. I put the first addition in too early, and it fermented out. This time I added it at the end to carb it.

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Ginger-Orange Mead,
Agave Mead, Chocolate/Cinnamon Mead, Heather mead,
Bottled/Drinking
Heather Ale, Emerald Honey Kolsch, Hobgoblin clone, Terror of the Ewes Oatmeal Stout,
Kilt liftin' Wee Heavy, Soggy Doggy English Brown Ale, Saaz/Perle Mead, Cinnamon Mead, Shiraz,
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