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Kind of ghetto but it works... I rack and let clear, add the necessary sugar at bottling to produce carbonation, bottle and I generally let sit at room temp for a week; crack one to see if the carbonation is to your liking and if it is load all the bottles in the dishwasher and run it on the...

You're welcome sneep. I like experimenting, some turn out awesome and others not so much. This one came from a drink the SWMBO gets at Starbucks "Carmel Apple Spice" so I just asked what they put in it and voila! Now have a great little flavored cider with a kick. Sent from my HTC6500LVW...

Before bottling did you rack to a new container and add the syrup/aj? Then immediately bottle? What yeast did you use? Sent from my HTC6500LVW using Home Brew mobile app

Cinnamon Dolce syrup from Starbucks

Gentlemen, The way I've been doing it is, if you have a Starbucks nearby go in and buy a bottle of their Cinnamon Dolce syrup. Its already done for you and no visible cinamon flake. :)

Andy, Yes that is exactly what some of my friends over there are using and it turns out great.

Yeah, the original version is very sweet! The English cider yeast you are using will make it a little more dry, which some prefer... I've toned mine down a bit on the syrup and concentrates as well, they're a hit especially with the summer BBQ's.

No, the bottles will not explode for say but when you open the bottle you will end up with only a half of the original product as it will become a geyser. Campden prevents "wild yeast" from growing is all, which can become common especially in fruit juices. Best method I have found is to skip...

Yeah I've done the same as Clifton. I generally substitute white table sugar in most of my recipes if I'm out of corn sugar. It just takes a little longer to break it down is all.

Been reading another post where they're using Brett to ferment the cider and coming up with some great flavors... Has anyone here tried this? I'm thinking of trying a Brett with this recipe in lieu of Notty and see what it turns out to be... Could be interesting.

:) oops, guess I need to lay off the cider while trying to read the posts on my phone. My apologies Manco.

Manco, Check the date of the very first posting as compared to the one you reference. This is the "original" recipe.

If you need to give the bottles a gentle turning to mix the yeast and sugar, raise temp to low-mid 70's.

Just finishing off my Carmel Apple Cider & a hard lime.

Yes OP please take some good photos during the process. I'm curious to see how these turn out.

You should pasteurize them either by any method you choose and yes campden will not not the yeast. It will consume the syrup and if not pasteurized can make for some wicked fountains after opening. Let them carb for a week then pasteurize.

This has turned out interesting. Yes I am Dave and I have explained how this recipe came to be, I'm not personally a fan of cloned beverages namely commercial brews and they are that "clones". This was an experiment that took a normal concoction and made it into an alcoholic drink. I find it...

Well, as most know this recipe was based off a normal hot cider drink from Starbucks including the syrup. I was talking to an old friend who works there and I found out that most stores will even sell their syrup!!!... Their cinnamon syrup is pre-made for you and is like $8/liter. Cheaper to...

Skip the the cold crashing... This is only the route I followed and it has proven effective... After carbing in the bottle for a week put the bottles in the dishwasher and let it run. If you have a decent one it will get hot enough to kill the yeast.

Yeah I've had one that got burned but some of mine if boiled out longer can become like molasses. Let it cool and taste it, you will know if it got burned.