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Old 01-11-2012, 02:35 AM   #31
Dec 2011
South Bend, Indiana
Posts: 614
Liked 110 Times on 62 Posts

I just started some of this, and I must say I am excited. I added a touch of maple syrup and brown sugar (1cup of both) but Im not really sure if the syrup will shine through. SWMBO was eating waffles, and it seemed like a natural fit.

I havent really worked with honey before, so this is my question, after burning the honey and it cools, should a majority of it go from the frothy state back down, or are we aiming for all of it in the frothy state? What I ended up doing was burning the honey several times, skimming the golden frothy part off and adding it. It seemed to retain much of the burned honey smell, which I really hope shines through.

Oh, and mine took off quite fast, I actually had to use a blow off tube for the first time. I hydrated my yeast (Nottingham) about 6pm, pitched it with a tablespoon of yeast nutrient and a table spoon of energizer into two gallons of juice and the pear, put an airlock on it while I did the honey, added the honey about 945pm and went to bed. About 2am I hear the dogs getting into something, and go out to find them licking the carboy with it feverishly forcing its way out of the airlock. I have NEVER had one of my ciders take off that quickly, much less require a blow off tube.

All in all, I think this is going to be a regular thing, even if it is just an excuse to burn honey. Dear god that smelled delicious!

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Old 02-04-2012, 01:40 PM   #32
Feb 2012
Maidstone, Kent
Posts: 1

Just made this last night and added more pears to the recipe. Big mistake that was, come back a few ours later and the pear was coming out the top. My question is at the beggining of fermintation it looks like the pear pulp rises to the top, does this happen with everyone elses and will it eventually settle back down or should I stir it a bit.


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Old 03-07-2012, 02:26 AM   #33
Jan 2012
Sudbury, ON
Posts: 15

Wow, sounds great. Just went to the grocery store and got all the ingredients.

Here is my question to anybody who has done much vanilla does it take per gallon?

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Old 05-10-2012, 12:48 PM   #34
Apr 2012
Bristol, Uk
Posts: 3

I bolted some up today it looks great!
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Old 10-09-2012, 01:03 PM   #35
Jul 2012
Pasadena, Texas
Posts: 9

Just curious as to the amount of vanilla that should be used if going with the extract method. Has anyone used it with the recipe? I will be ready to bottle this weekend and need to know soonish.

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Old 11-04-2012, 02:25 AM   #36
Sep 2012
Posts: 5

Quick question, did you do anything to the vanilla pod? Slice it open?

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Old 11-29-2012, 08:16 PM   #37
jmg727's Avatar
Jul 2012
Chicago, IL
Posts: 116
Liked 2 Times on 2 Posts

I have had good luck adding the burnt/reduced honey once the primary settles down. That gets the yeast going again. Of course, it makes it harder to figure out the "equivelant" OG. But I've had great results and SWMBO and friends love it. I have not tried adding vanilla but will do so soon.
You can't always get what you want, but when you find what you need, buy two of them ...

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Old 12-28-2013, 10:34 PM   #38
Aug 2013
Posts: 11
Liked 2 Times on 1 Posts

This looks great!! Think it's time to try making cider

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Old 04-26-2014, 12:04 AM   #39
Jan 2014
North Vancouver, British Columbia
Posts: 166
Liked 14 Times on 11 Posts

Just got the things i needed for a 1 gallon batch. I am excited to try this one! thank you for sharing!

Has anyone tried different honeys??? i got 500g of Wildflower honey... was thinking about putting different batches on, if this one turns out good.

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