Originally Posted by Devo9
What about caramalized sugar? Is there anything wrong with using it? I know it might have trouble disolving, but I'm sure I can work around that.
It just occured to me that a caramel apple cider sounds pretty interesting.
Would caramelizing the sugar make any difference? Or would it taste the same as adding regular sugar?
I have made what I once called a caramel apple cider and it was really good. I started with fresh apple juice I got from juicing fresh apple from a Mac tree and then fermented it out dry. I then brought it up to about 160º to kill the yeast, and dissolve in some brown sugar. I then bottled it hot and it was one of the best things I had ever had. The brown sugar was a caramel substitute but had many of the same flavors.
My next batch I will back-sweeten with homemade caramel syrup. check out this thread on how to make some.http://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/
I am not a big fan of chemicals and additives so I will not be using the DAP. Reilly all the DAP does is lower the caramelization point. Because of that I will need to get my mix up to about 320º to get the same dark caramel.
Also I will not pre-pasteurize the liquid before bottling but rater do it after that way I can allow some to carbonate and some to be still, but by pasteurizing it I will have a beverage that could last for years on the shelf not that it will make it that far