I have 4gal of basic cider ready to bottle. I plan on using juice concentrate and a caramelized white/brown sugar mix for priming/back sweetening. I want to add sour apple pucker to a batch of 12 bottles as an experiment in the hopes of making the cider taste like those caramel apple lollipops. How much should I add to each bottle? Is a standard "shot" a good amount?
Sour Apple Cider
- Thread starter GDRMaille
- Start date
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Alcoholalchemy
Active Member
Randy Mosher gives some formulas for this sort of thing in Radical Brewing (page 155). You would have to account for both the sugar and the alcohol in the pucker. Just adjust your priming sugar accordingly when you calculate how much sugar you're adding with the pucker.
UpstateMike
Well-Known Member
I have found that 1.5 teaspoons of Malic Acid per gallon of cider gives a nice sour apple flavor.
Mike, thanks for the idea. I am going for a theme on this one (putting it in green bottles), so I'd like to stay with the sour apple pucker liquor as the flavoring. I guess the low response rate is due to lack of experience on this?
Carbing with rum is discussed quite a bit in this thread. Sadly, I have all the components sitting on a shelf and haven't found time to brew this but it sure does sound glorious: https://www.homebrewtalk.com/f78/bananas-beach-dunkelweizen-68743/
