caramel apfelwein - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > caramel apfelwein

Reply
 
Thread Tools
Old 09-30-2010, 11:30 PM   #1
klcramer
Recipes 
 
Apr 2006
Posts: 233
Liked 10 Times on 8 Posts



Thinking of trying a small batch of apfelwein and in the secondary adding some caramel syrup to try to make a caramel apple wine. The syrup I have is sweetend with splenda. Should this go in the secondary or should I just put this in from the start? Next how much should I add to a one gallon batch? Does this even sound like this should be any good? Has anyone done something like this before?

Thanks

 
Reply With Quote
Old 10-01-2010, 03:11 PM   #2
HalfPint
 
HalfPint's Avatar
Recipes 
 
Oct 2009
Houston
Posts: 1,771
Liked 13 Times on 12 Posts


Although I haven't tried that before, I'm not sure if I would. I'd be concerned about yhe syrup just gelling up and not dissolving in your final product. If you wanted to add some caramel notes, why not make some caramel on the stove and try using that? Making caramel sauce is really easy. Just take however much sugar you want to use, add a bit of water (depends on how much sugar you use, but usually 1/2 cup water to 2 cups of sugar works good for me), and cook over medium heat stirring constantly until it looks like caramel.

I've never added that to beer, but I don't see why it wouldn't work. Maybe someone will chime in on this.

Here is a post where someone did exactly what you're looking for http://www.homebrewtalk.com/f79/gold...-apple-149155/

 
Reply With Quote
Old 10-01-2010, 09:52 PM   #3
Symbiote
Recipes 
 
Jun 2010
Somewhere between the computers and the coffee pot.
Posts: 93


Splenda = osteoporosis

Go with stevia. You can find 85% standardized stevia powder in bulk on eBay at a very good price.

Otherwise, it sounds delicious.

Caramel apple wine. That is totally made of win.
__________________
Primary 1: Experimental Apfelwein

Primary 2: Experimental Apfelwein

US politics is like pro wrestling, with a nuclear option.

 
Reply With Quote
Old 10-02-2010, 12:10 AM   #4
oldmate
 
oldmate's Avatar
Recipes 
 
Jun 2010
Sydney, Australia
Posts: 888
Liked 19 Times on 17 Posts


Instead of using caramel syrup, you should try about 3pounds 60L (or 120L) Crystal malt and sweeten with DME. Perfect caramel flavour.

 
Reply With Quote
Old 10-04-2010, 06:17 PM   #5
Justibone
 
Justibone's Avatar
Recipes 
 
Apr 2010
Indianapolis, IN
Posts: 2,019
Liked 25 Times on 24 Posts


I didn't like the taste of artificial sweetener in my wine.

Diet Coke = yes
Diet Moscato = NO!


 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Apfelwein ? BLTF Winemaking Forum 2 02-12-2010 06:19 PM
1.070 apfelwein socalamcor Winemaking Forum 13 10-23-2008 02:38 AM
Apfelwein bdub Winemaking Forum 3 01-11-2008 01:01 AM
Apfelwein Brewer_Chad Winemaking Forum 8 12-16-2007 12:23 AM
Apfelwein - MikeFlynn74 Winemaking Forum 8 11-30-2007 05:59 PM


Forum Jump