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Old 12-05-2012, 02:49 AM   #691
Jul 2012
, California
Posts: 284
Liked 15 Times on 14 Posts

I finished pasteurizing last night. I didn't have any bottle bombs with the longnecks or bombers. It leads me to believe I had some weak regular bottles. I opened the first one tonight and tried it. It reminds me of champagne

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Old 12-05-2012, 03:49 AM   #692
Oct 2012
Normal, IL
Posts: 15
Liked 5 Times on 4 Posts

Originally Posted by pwortiz View Post
First off, I agree that you gotta watch this stuff. I had the exact same issue with the Notty...4 days, no problem. Day 5 I had Cider 'nades.

1) Yes, they will still gush. I had some that I had to open over the course of 15 minutes to gradually let out the pressure and not lose prescious cider. Bottle cap released a bit, let settle, release, was worth it in the end though.

2) They will still gush but LESS than if they were warm.

4) I think you'd be just fine and I like how you did that. I will remember that for the future!

3) (how many ciders did you have before numbering these questions) I sorta had that issue. None blew but I had issues POST pasteurizing while they were cooling. I didn't have issues after they were on the shelving though.
Haha, I had a decent amount of cider at the point of numbering those questions!

Well here's where I'm at a day later. I opened one of the recapped plastic soda bottles after work and it foamed up about a quarter of an inch. Wow, only took 24 hours to get it back to where it needed to be. So I popped a glass bottle and no foaming, but carb level was good. 6 hours later now that everyone's asleep I just started to pasteurize the rest of the batch.

The bottles that I did pasteurize last night are great. No gushing, and good, high carb level. The ones I put in the fridge last night are the same, no gushers, just good, high carbed cider.

So what did I learn? I think I jumped the gun after seeing the gushers and should have just pasteurized the whole batch instead of all the work of uncapping and refilling. The bottles I either pasteurized or chilled both turned out great, so next time around I won't let a little gushing worry me too much. And again they weren't geysers, just foamed over the top.

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Old 12-05-2012, 08:42 AM   #693
Oct 2012
Posts: 11
Liked 3 Times on 2 Posts

I just pastureized my remaining bottles and lost 3 of my 40 oz bottles they blew in the pot boom boom boom..... Why would they blow inthe water 15 min in

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Old 12-05-2012, 07:34 PM   #694
Nov 2008
Posts: 307
Liked 9 Times on 9 Posts

2 days and theres slight carbonation will check again tonight and again tomorrow around 1 i bet ill be pasturizing by tomorrow afternoon. I dont mind checking often because i drink the bottle and it tastes good carbed or not lol
On Tap: Edwort's Hause Ale, Circle City Haus Ale, Oatmeal Stout, Blueberry Wheat, Centennial Blonde
Fermenting: Rat Dawg Pale Ale, American Lager, Jamils Blonde
On Deck: Edwort's Bavarian Hefeweizen, Biermuncher's Your WIT-ness" Belgian wit

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Old 12-05-2012, 07:56 PM   #695
Strong Hand Brewing Co.
Jul 2011
Towaco, NJ
Posts: 473
Liked 53 Times on 48 Posts

Originally Posted by Harrod View Post
This thread is pretty awesome.

I made this and bottled it yesterday. I do have one question, it looks like the caramel sauce never really mixed well in this batch and is now floating in ribbons at the top of the bottles. Does anyone know if it will eventually blend in? I'm hoping when I end up pasturizing it will mix in.

Ended up pasteurizing last night in the dishwasher, had no bottles that exploded, and the syrup mixture was blended in this morning, checked the temperature halfway through the process, and the bottles were at 142 degrees Fahrenheit for 50 minutes. I did this after about 33 hours after capping.
Alright, Harrod, you have convinced me to try this dishwasher method for the next batch. Question: were bottles place on both levels or just the top or just the bottom?


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Old 12-07-2012, 03:34 AM   #696
Jun 2012
Houston, Texas
Posts: 11

Thanks so much for sharing this. My wife does not drink much beer and this is perfect. . . .


On Deck: DFH India Brown Ale clone
Primary: Air
Secondary: Air
Bottled: Creme Brle Milk Stout
Kegged: Merkin Mania Maple Brown Ale
DFH 90 IPA Clone

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Old 12-07-2012, 04:24 PM   #697
Oct 2012
Posts: 31
Liked 3 Times on 2 Posts

Disaster! I opened a bottle and it tastes okay but it smells like rotten eggs and apple cider mixed together! I don't know if it's from the potassium metabisulfite or what but is there any fix??? Thanks guys.

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Old 12-08-2012, 05:21 AM   #698
Aug 2011
Oklahoma city, Ok
Posts: 289
Liked 9 Times on 9 Posts

I made this and gave a few bottles away but the responses have not been good.
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"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day."
-Frank Sinatra

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Old 12-08-2012, 07:19 AM   #699
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Jun 2010
Sydney, Australia
Posts: 909
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Originally Posted by mikeslag View Post
Disaster! I opened a bottle and it tastes okay but it smells like rotten eggs and apple cider mixed together! I don't know if it's from the potassium metabisulfite or what but is there any fix??? Thanks guys.
How long has it been in the bottles? I'd give it at least a few months before trying again. I recently brewed a batch of alcoholic ginger beer and due to other committments I rushed it into bottles. Tasted fine but smelt like rhino farts. I didn't dump it instead left it for around 3 months and it came out amazing.

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Old 12-08-2012, 02:35 PM   #700
Nov 2012
Posts: 62
Liked 7 Times on 4 Posts

Cracked the first bottle of this last night. Girlfriend made a 1 gallon batch of plain cider that we made into this recipe, so our recipe varied a little bit. Bottles carb'd up really fast (2 days) and we only lost one bottle to pasteurization.

This stuff is good for sure. We are defiantly going to be making a full 5 gallon batch of this.

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