Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Using redhot candies in place of sugar
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Old 10-24-2011, 05:01 AM   #1
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Default Using redhot candies in place of sugar

Found a recipe for a cider I would like to try and was wondering if I might try and use redhots candy melted down in place of the sugar the recipe calls for. One cup would be added to a chilled secondary two weeks after cider has cleared up, followed by bottling. Any concerns or go for it?
My great grandma used to use redhots in her homemade applesauce and I thought I could try it in a cider.

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Old 10-24-2011, 05:17 AM   #2
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i would do a small batch to test it, as that does not sound that appealing to me, but could be exactly what you are looking for

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Old 10-24-2011, 05:37 AM   #3
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i was thinking a sweet cinnamony taste, but i see what your saying.

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Old 10-24-2011, 05:40 AM   #4
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the recipe would not let on to their "secret ingredient" that was to go into the batch at this point in the process, they said to substitute "the secret" with 1 cup sugar boil with 1/2 cup water, thats where i was thinking "redhots?"

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Old 10-24-2011, 07:04 AM   #5
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is there a cinamony taste?

the secret ingredient could be candi sugar, or turbinado, or belgian brown candi sugar...

red hots have a pretty distinct flavor, and I say this because i work at a liquor store, and get to sample every crazy flavor whatever that comes in, and I can't say that whenever red hots come into the conversation that it is a good thing

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Old 10-24-2011, 07:35 AM   #6
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many people do add cinnamon to their apple ciders because the flavor of apples and cinnamon are a classic pairing, so i think it might taste pretty good. i like red hots. i like apple juice. i like ethanol. i'd drink a cup!

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Old 10-24-2011, 08:35 AM   #7
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Plus it might add some color. I'm going to try it.

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Old 10-24-2011, 08:36 AM   #8
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Quote:
Originally Posted by HAREEBROWNBEEST
Plus it might add some color. I'm going to try it.

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Maybe add some goldschlager! Naa.

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Old 10-24-2011, 03:27 PM   #9
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I had a cider with redhots 2 years ago at a homebrew party in Grand Rapids, and it was AWESOME! I think they dumped what sounded like a whole lot of them in the fermenter and they gave the cider a cool red color, and the flavor was not really hot at all. The cinnamon flavor was apparent, but not strong.

I was very pleasantly surprised. Frankly, when he described it, and after having him pour some for me, I was pretty leery. But it tasted great!

I'm thinking about adding some to a mead I made that really needs some adjustment.

EDIT: You know on second thought, that stuff I tasted at the homebrew party may have been a mead, not a cider. It was two years ago and it WAS a HOMEBREW party... cut me some slack! LOL!

I also had a bourbon oak mead that was incredible...

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Old 10-24-2011, 10:48 PM   #10
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Quote:
Originally Posted by Homercidal
I had a cider with redhots 2 years ago at a homebrew party in Grand Rapids, and it was AWESOME! I think they dumped what sounded like a whole lot of them in the fermenter and they gave the cider a cool red color, and the flavor was not really hot at all. The cinnamon flavor was apparent, but not strong.

I was very pleasantly surprised. Frankly, when he described it, and after having him pour some for me, I was pretty leery. But it tasted great!

I'm thinking about adding some to a mead I made that really needs some adjustment.

EDIT: You know on second thought, that stuff I tasted at the homebrew party may have been a mead, not a cider. It was two years ago and it WAS a HOMEBREW party... cut me some slack! LOL!

I also had a bourbon oak mead that was incredible...
Nice! Your forgiven. I guess the sugars that are in the cider itself is what the yeast are consuming? Would adding the redhots in this part of the fern process create more alcohol? I planned on adding them to the end. What do you think? Add at both or just stick to the end addition. Doubling might be a little overwhelming I think.

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