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Caramel Apple Cider Caramel Apple Cider



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Old 01-22-2012, 09:00 PM   #61
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New to the forum - greetings & thanks for having me.

Re Pasteurization: for a still cider, can you just rack into a clear one gal. jug and bring a water bath to 160 deg F. to pasteurize, or must you do in individual bottles (750 ml or smaller).
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Old 01-26-2012, 10:20 PM   #62
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Just started a batch. I cut back a bit on the initial sugar, carmelizing about 1 2/3 cups of brown sugar. The cider I used was UV pasteurized from an orchard that I left in the fridge for a few weeks cause I forgot about it. The gallon jug was rounded out from the pressure of it fermenting. I threw it in and it foamed up like crazy when I shook it and released a ton of CO2. Got everything mixed up and put and airlock on. Immediately seeing bubbles. OG 1.076. I want this to kick some ass so I'm gonna get it down to around 1.003 for 9.5% ABV.
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Old 02-04-2012, 02:56 AM   #63
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How long do you let this sit after adding the honey?
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Old 02-09-2012, 06:49 AM   #64
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Bottle immediately and then let sit for around 3 months.
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Old 02-10-2012, 10:51 PM   #65
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Made a batch last night. I love making these one gallon recipes. Looking forward to tasting this one!

Thanks oldmate!
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Old 02-13-2012, 08:22 PM   #66
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Is there an advantage to stove pasteurization vs using potassiun sorbate to stop the fermentation?
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Old 02-13-2012, 10:57 PM   #67
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No chemicals!
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Old 02-27-2012, 05:24 AM   #68
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Potassium sorbate works best in presence of sulphites, the downside to using sulphites is that a lot of people are sensitive to sulphites causing an allergic reaction.
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Old 03-01-2012, 01:15 AM   #69
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Looks like everyone is making 1 gallon batches but I had a bunch of juice sitting around so I just started a 5 gallon batch of this using Red Star Champagne yeast. If you don't stir while you are caramelising the sugar then it's much easier to mix in your carboy because it won't crystalize on you.

Forgot to write down the OG, d'oh! I think it was around 1.080. I will report back when it's done!

Planning on just pasteurizing it in a pot on my stove, then kegging.
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Old 03-04-2012, 01:39 AM   #70
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Hmmm, I wonder about using pasteurized honey? Anybody tried this?
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