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Old 05-10-2011, 03:33 AM   #1
ellicit
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Default Dave's Carmel Apple Cider

Recipe Type: Extract
Yeast: Nottingham
Yeast Starter: NONE
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.010
Boiling Time (Minutes): 1
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 1
Tasting Notes: Tastes just like carmel apple pie

This is a sweet cider and it tastes just like drinking a caramel apple pie :

Ingredients:
5 Gal. Apple Juice (Treetop or Mott's)
5 – 12 oz. cans of Apple Juice Concentrate
2 lbs. Dextrose
5 campden tablets
12 oz. Cinnamon Dolce Syrup
Nottingham Yeast

Recipe for Cinnamon Dolce Syrup:

2 cups of water
2 cups of brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil, at boil reduce heat and simmer for approx. 5 minutes (until volume is reduced to half). Cool & bottle for future use.

In carboy add 2 gal of apple juice, then add the 2 lbs. of dextrose then swirl (you want to mix the dextrose in well as to dissolve), then top off with the remaining 3 gallons of apple juice, pitch the yeast, sit back and wait.
When the fermentation has ceased and it now looks like apple juice once again, re-rack and add the 5 crushed campden tablets, and let the mix sit for 12-24 hours.
Siphon into your bottling bucket and now add the 12 oz. of Cinnamon Dolce Syrup & the 5 cans of Apple Juice concentrate. Bottle and enjoy.
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Old 05-13-2011, 02:03 AM   #2
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I'll be trying this on the weekend. Always looking for a new caramel recipe, will post back with results

P.s. I always get mixed up with the brown sugar differences between here and America, is it possible to get a picture of what yours looks like?

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Old 05-17-2011, 03:32 PM   #3
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Also, for some reason I had something different on my mind at the moment I guess when I mentioned using Campden tablets.... you can also use Potassium Sorbate in place of the campden tablets to stop the fermentation in order to back sweeten.
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Old 05-17-2011, 03:33 PM   #4
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I guess the picture won't load so here is a link to the picture of the brown sugar I use.
http://ecx.images-amazon.com/images/I/51b7B%2BlXcnL._SS280_.jpg

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Old 05-17-2011, 08:04 PM   #5
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This sounds awesome! I have two batches going at present and I am going to add your
Cinnamon Dolce syrup to one of them as well as the extra concentrate. Dark or light brown sugar?

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Old 05-18-2011, 07:06 AM   #6
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K-sorbate doesn't stop fermentation, it inhibits yeast reproduction. The viable yeast will still eat away any sugar you put in. Use both to effectively stop a re-fermentation.

Thanks for the pic!

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Old 06-21-2011, 10:30 AM   #7
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I'm new to the whole brewing game.. Im looking to brew some hard cider for the fall and liked this recipe.. My question is as ive read through other hard cider recipes, they always say the longer you let it set the better.. Could you do that with this one. For instants let it set like 2 months the put I the sauce and concentrate and bottle it?

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Old 11-27-2011, 11:31 PM   #8
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Has anyone tried to keg this and force carb with the cinnamon syrup? We went through a whole batch of this over Thanksgiving and I would like to keg a batch for Christmas.

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Old 12-10-2011, 03:47 PM   #9
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This sounds really sweet, would you say you can have a few or is it too sweet to drink multiples?

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Old 12-19-2011, 02:07 AM   #10
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Force carb with the cinnamon syrup? You can inhibit the fermentation by adding 5 campden tablets and 2 1/2tsp K sorbate to the mix and then simply keg and force carbonate or as I did just add the 5 campden tablets, 5 cans of apple concentrate and the 12-15 oz. of cinnamon syrup into the bottling bucket, mix well and bottle.

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