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Old 12-25-2012, 01:37 PM   #11
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Originally Posted by LiquidArtisan View Post
Raisins, cinnamon, sugar, apple juice concentrate, cranberries, cherries, & nutmeg but not all in the same batch. I'd like to try oak too
How do you add the cinnamon? Stick or powder form?

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Old 12-28-2012, 04:03 AM   #12
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Has anyone added sugar-free caramel syrup after their cider has fermented dry? It sounds like a great way to add the caramel flavor without having to back sweeten/stove-top pasturize.

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Old 12-28-2012, 04:06 AM   #13
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Has anyone added sugar-free caramel syrup after their cider has fermented dry? It sounds like a great way to add the caramel flavor without having to back sweeten/stove-top pasturize.
I would be afraid that any "sugar-free" sweetener would lend a real artificial character to it. At least I personally have never found an artificial sweetener that I don't find distasteful, but YMMV.
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Old 12-29-2012, 10:48 AM   #14
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That's something I haven't done either. I am not a big fan of Splenda and the other similar products. Has anyone been able to use them and not create an 'artificial' sweetness?

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Old 01-06-2013, 01:13 PM   #15
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Good ideas and I appreciate everyone sharing! My latest batch includes cinnamon, nutmeg, and bitter orange peel for a bit of zing. I hope it turns out good, it's my most 'adventurest' cider to date.

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Old 01-07-2013, 12:17 AM   #16
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That's something I haven't done either. I am not a big fan of Splenda and the other similar products. Has anyone been able to use them and not create an 'artificial' sweetness?
I have used stevia in the past, when I was bottling, and not pasteurizing. Worked well. Nobody has had any bad stomach issues with my ciders-- common problem with some people.
I myself just racked a 1 year old Walmart hooch cider on top of pomegranate juice. Carbing in keg now... not fast enough.
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