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Old 10-12-2006, 04:46 PM   #1
May 2006
Green Bay,WI
Posts: 6

I was just curious, Is making this possible? If it is what would I use to get the carmel flavor?

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Old 10-19-2006, 05:01 PM   #2
Oct 2006
Posts: 5

sounds good, why not simply caramalize some sugar and add it, but you might want to do that later, after you have stop the yeast from fermenting. im just guessing though i have nothing to really go on

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Old 10-19-2006, 05:10 PM   #3
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,597
Liked 155 Times on 145 Posts

Steep a pound of caramel/crystal 100L in a couple quarts of water at 160F for 45 minutes & add it to the cider. It won't ferment out & will give a little extra sweetness to the cider.
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