NurseNan
Well-Known Member
I've just started a caramel apple cider, a 2ish gallon batch! I read threads that advised using caramel, but I couldn't really find any so instead I decided to get that sweet caramelly taste from wheat malt....similar color, texture and taste. I boiled the malt (about 3lbs) in 1/2 gal of soft apple cider (with a touch of vanilla extract), then added it to the balance of the cider in the carboy....pitched nottingham ale yeast at about 80F..........it smelled heavenly, can't wait to see the final product! I am concerned that it may not have the same mouthfeel as caramel, as there is no lactose (caramels contain milk). Could I round out the mouthfeel after secondary with some added lactose?