joshs

Recipes 

How do you add the cinnamon? Stick or powder form?

Josh

DottyParka

Recipes 

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.

SiriusStarr

Recipes 

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.

__________________
Kitsune Brewing Co. (Add me on Untappd.)
Fermenters: Empty while I move. :-(
Aging: Unnamed Holiday Apfelwein
Bottled: Autogynephilia (Tropical DIPA); 7 Stairs (Cascade Pale Ale); Fractured Loyalty (Belgian Strong Pale Ale); Generosity (Belgian Witbier)
Planned: Maudite Dubbel-ish Belgian Thing; Dessert Stout; Dunkelweizen. Nom nom.

WilliamSlayer

Recipes 

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?

WilliamSlayer

Recipes 

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.

ColbyJack

Recipes 

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.