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Old 11-02-2010, 05:45 PM   #1
Oct 2009
North Carolina
Posts: 426
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I am looking toads some caramel malt to my cider to get a slight caramel apple flavor?
Also would like some yeast suggestions. Thanks.
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Old 11-02-2010, 07:31 PM   #2
Bombo80's Avatar
Jan 2008
Maple Grove, Minnesota
Posts: 391
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I think you should look in the recipe section, and look at Brandon O's Graff recipe. I know it's a long thread, but I tried the caramel apple recipe and wasn't impressed. It was drinkable, but not what I was looking for.
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Old 11-03-2010, 09:23 AM   #3
oldmate's Avatar
Jun 2010
Sydney, Australia
Posts: 908
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Caramel Apple Cider

5 gal unpasteurized apple cider, no preservatives
1.5 gal H2O
1.0 lb crystal 120L
4 cups dextrose (1.5 lb I believe)
5 campden tablets
1 tube White Labs english cider yeast
irish moss
yeast nutrient

-Sanitize carboy, funnel, etc.
-Pour cider into carboy
-Add campden tablets, seal and leave for 24 hours
-Steep crystal malt in 1.5 gal (to compensate for boil off)
-Bring to boil, add irish moss and yeast nutrient
-Boil 20 minutes then cool
-Add wort and dextrose to carboy
-Pitch yeast
-Mix well/aerate
-Seal carboy

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Old 11-03-2010, 09:33 AM   #4
Oct 2010
Rochester, New York
Posts: 441
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I was interested in something like this as well. Has anyone tried adding caramel extract at the end? I've read of people adding extracts to beer.
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Old 11-03-2010, 09:46 AM   #5
Jul 2008
Posts: 4

At the grocery store you can buy a sugar-free caramel syrup that you add to coffee. Back-sweeten your cider to however sweet you want it and then add one to two teaspoons of the caramel syrup per gallon. The syrup has a strong caramel aroma, so you don't want to over-do it. Just a hint of caramel is all you need.


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