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Old 07-16-2011, 07:11 PM   #1
RobWalker
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Default Toffee Apple Pear Cider

Recipe Type: Extract
Yeast: Montrachet
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 1
Original Gravity: 1.060
Final Gravity: 1.010
Boiling Time (Minutes): 5
Color: Caramel
Primary Fermentation (# of Days & Temp): 14 days @ room temp
Tasting Notes: Slightly sweet, rich apple/pear taste with Caramel/Biscuit/Toffee aftertaste

This is a cider based on the Brother's Toffee Apple that I've grown to love so much.
It's especially suited to the autumn, particularly during halloween or round a bonfire, but goes well in the summer too.
You can also heat it gently on the hob to warm the cockles after a hard day in the winter. Add a little lemon, orange and ginger, and you've got a great cold cure.
It's easy and inexpensive to make, so give it a go!

4L 100% Organic Apple Juice
500g Honey
1 pack yeast of your choice. Popular choices are Montrachet, Champagne, Safale S-04 and Nottingham.
1 14oz tin Pear Halves
1tsp Yeast Nutrient
1 Vanilla Pod or Vanilla Extract

Approx 1.060 OG
Approx 1.010 FG

First, collect empty bottles, preferably green pints - enough for the entire batch.

Heat the honey in a relatively large saucepan, just on the edge of boiling (but not boiling) until it's dark in colour, and the smell resembles candy floss/marshmallows - around 20 mins.

Don't be afraid here - it won't burn the pan and stays very liquid, but it will froth up quite a lot.

Blend the pears using a food processer. If the pears come in flavored water or syrup, just chuck it all in, providing there's no preservatives. If they come in plain water, drain them first.

When Honey is successfully "burnt," take off the heat and allow to cool. Add 1 carton of Apple Juice and the pears, and stir thoroughly until all honey is dissolved and mixture is consistent. Blending in the Apple Juice and Pears while the honey is still hot will result in a cloudy "Scrumpy" type cider that will never settle. The choice is yours!

Add this mixture to a sterilized demi-john, top up with water or apple juice if need be, check gravity, and when cool enough add yeast and nutrient, and seal with airlock.

Add corn sugar/glucose or honey if you want it stronger. Allow to ferment completely.

When fermentation is complete, check FG. The honey is likely to have created some non-fermentables - mine finished just below 1.010.

Rack into an identical secondary vessel passing through a muslin bag. The ingredients create a lot of gunk, so doing this increases your yield.

Wrap Vanilla in a small muslin bag, and suspend in the cider using fishing line. Check taste every few days until you're happy - the cider should be close to settled by the time it has taken the taste. Alternatively, skip this stage and add vanilla extract when priming.

When taste is to your liking and cider has settled, bottle into pint bottles, adding 1/2tsp priming sugar per bottle.

Bottle condition for 3 weeks before drinking. Store in the fridge and drink cool without ice - prepare second trip to the supermarket to make more. Just don't drive, whatever you do.

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Old 08-04-2011, 12:45 PM   #2
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Here's a pic of it in the demi-john, sadly I lost a bit when I filtered it, but it happened to land in a glass, just out of coincidence, so I drank it. even at this stage it's sweet, rich and delicious. I love the colour!

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Old 08-14-2011, 12:26 PM   #3
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hi im gonna give this one a try sounds really nice ive just got my packet of yeast and it comes in a bag 5g do i just chuck all this in or a set amount .

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Old 08-14-2011, 12:48 PM   #4
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5g will definitely suffice for a 1 gallon batch

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Old 09-24-2011, 12:13 PM   #5
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This sounds amazing will have try this

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Old 09-24-2011, 01:25 PM   #6
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Awesome - I'm bottling mine up today ready for halloween

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Old 09-24-2011, 11:36 PM   #7
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I've been wanting to experiment with burnt/caramelized honey for a while... might just have to give this one a go

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Old 09-25-2011, 12:28 AM   #8
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Sounds tasty. Having made a burnt mead/brochet before this interests me.

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Old 09-26-2011, 07:41 PM   #9
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Welp, having left this for several months, it appears that the fg is much drier than reported. Evidentally it takes a while to eat through the burnt sugars so be patient with it! It's great though, mmm

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Old 09-28-2011, 01:29 AM   #10
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Just burnt-up a batch of this tonight. I scaled to 3 gallons and didn't even come close to being able to fit all of that in a 3 gallon jug. 4L is more than a gallon plus the 500g of honey takes up some serious space as does a can of pears!

I also (obviously) had little confidence in the mixing of the honey and cider so I didn't even bother with an SG reading. As it is, in case of krausen (though Motrachet is usually fine with no headspace), I jammed in at about 2L under having a full 3 gallon carboy with 1500grams of honey and 2 gallons of cider and 3, ~14oz cans of pears. - I will be topping off with cider after I'm sure it won't blow the top.

Any others brew this with careful measurements? I'd love to have a more reliable OG estimate or feedback about actual volume.

All-in-all, it smelled amazing while I was 'burning' the honey and the pears tasted great!

Thanks for the recipe, I can't wait to taste!

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