Devo9

Recipes 

I found some apple juice (No additives, on preservative) on sale, 12 L (3.17 gal) for $11.49 at The Real Canadian Super Store. So now I have 6.34 gal of apple juice ready for brewing and I was thinking about adding some juice concentrate to up the OG (everyone uses sugar and honey is out of season plus I have done it already).

My first thought was adding some apple juice concentrate, but that seems a little unadveturous... So I am here looking for some more exciting ideas!

LeBreton

Recipes 

Concentrate or frozen other fruits? Cherry and raspberry are popular.

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Ithaca is gorges
Bellwether Hard Cider

Fermenting - Albemarle cidre cuvee
Secondary - Big Red Ida Red cider,TBD juice base (Maple?).
Conditioning - Newtown Pippin & Keepsake cider

Psych

Recipes 

Wish that sale was on in BC too, I'm looking to get another cider batch going

I'd say you can't go wrong adding a can or even two of pure apple juice frozen concentrate, the only risk would be going too far over your carboy's size limits, but then cider is not a crazy fermenter like beer is.

The best cider I've made has been one near 8% and that had concentrate in it.

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Single vessel E-BIAB setup

Devo9

Recipes 

They might! There is a Real Canadian Superstore in Kelowna, just check the juice isle, it is the No Name Brand Apple Juice not from concentrate sold in 12 x 1 liter cases. They was a limit of 1 and it was $16.99 after the limit. So I just bought them 1 at a time, when I came back I just used another regester.

Devo9

Recipes 

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?

Daze

Recipes 

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

Devo9

Recipes 

Yeah, I'm not a fan of adding chemicals unnecessarily either. It does sound like a great idea. I'll have to think it over... I probably won't have time to start my brew for another couple days or so.

Devo9

Recipes 

OK, thinking it over is done! I think I will be using caramelized sugar in conjuction with EdWort's Apfelwein.

I'm going to call it EdWort's Caramelized Apfelwein! Thanks EdWort, I guess I'll be the next to curse your name!

Devo9

Recipes 

[QUOTE=Daze;3563879] check out this thread on how to make some.
http://www.homebrewtalk.com/f12/20-lb-sugar-jar-yeast-nutrient-114837/
QUOTE]

And thanks for the link Daze!

Daze

Recipes 

my pleasure. Just make sure you get it up to 320 if you are not using the DAP