I am wanting to make a sweet caramel apple cider with homemade caramel syrup (just caramelized sugar and water), and am wondering what has been more effective for people to get a good caramel flavor. The way I see it is I have to options:
1. Add the caramel to the cider before fermenting and then back-sweeten with normal sugar.
2. Add normal sugar to the cider before fermenting and then back-sweeten with caramel syrup.
I guess my real questions are how does the fermenting effect the caramel syrups flavor since the caramel it self is a fermentable??? And how does back-sweetening with caramel syrup effect the ability to carbonate the cider in the bottles prior to pasteurization???
1. Add the caramel to the cider before fermenting and then back-sweeten with normal sugar.
2. Add normal sugar to the cider before fermenting and then back-sweeten with caramel syrup.
I guess my real questions are how does the fermenting effect the caramel syrups flavor since the caramel it self is a fermentable??? And how does back-sweetening with caramel syrup effect the ability to carbonate the cider in the bottles prior to pasteurization???