Caramel Apple - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Caramel Apple

Reply
 
Thread Tools
Old 11-27-2008, 12:12 AM   #1
Pez
Recipes 
 
Feb 2008
Massachusetts
Posts: 86



This just went into primary today:

5 gal unpasteurized apple cider, no preservatives
1.5 gal H2O
.5 lb crystal 60
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

My OG was 1.053. I was hoping for a little higher, but no big deal. Anybody have any guesses what the FG will be?

I'll keep you updated with results...
__________________
"A fine beer can be tasted with just one sip, but it is best to be thoroughly sure."

 
Reply With Quote
Old 11-27-2008, 12:20 AM   #2
jayhuff
 
jayhuff's Avatar
Recipes 
 
Jul 2008
middle tennessee
Posts: 164
Liked 6 Times on 3 Posts


I have two of similar batches and ended up around 1.006. Based on your og and recipe, I would expect a little lower because I had a 2:1 ratio of apple juice to steeped grains. Yours is about 4:1 and the juice should ferment out drier.

Don't forget to report back what you get when it is done.

 
Reply With Quote
Old 11-27-2008, 01:38 AM   #3
curbdawg
Recipes 
 
Nov 2008
Greenfield, Ma
Posts: 32

so what gives it the caramel flavor??

 
Reply With Quote
Old 11-27-2008, 02:00 AM   #4
remilard
Recipes 
 
Nov 2008
Kansas City
Posts: 3,654
Liked 43 Times on 41 Posts


Quote:
Originally Posted by curbdawg View Post
so what gives it the caramel flavor??
The crystal malt.

 
Reply With Quote
Old 11-27-2008, 02:45 AM   #5
JoeSponge
Recipes 
 
Nov 2008
Belly of the beast, DC, Torment
Posts: 168
Liked 5 Times on 4 Posts


Quote:
Originally Posted by remilard View Post
The crystal malt.
Yeah, don't use the crystal meth.

 
Reply With Quote
Old 11-27-2008, 07:43 AM   #6
curbdawg
Recipes 
 
Nov 2008
Greenfield, Ma
Posts: 32

Quote:
Originally Posted by JoeSponge View Post
Yeah, don't use the crystal meth.
yeah i'm actually tring to quit

 
Reply With Quote
Old 12-07-2008, 06:53 PM   #7
BushwhackerCider
Recipes 
 
Dec 2008
Portland, OR
Posts: 1

Sorry to ask probably a dumb question, but what exactly does the Irish Moss do? I have been making cider for awhile, but never used it before.

Thanks.

 
Reply With Quote
Old 12-08-2008, 05:54 AM   #8
goodbyebluesky82
Recipes 
 
Sep 2008
Charlotte, NC
Posts: 236


Dude, this sounds interesting. Keep us posted on what the crystal malt does for flavor (and maybe sweetness) in the finished cider!
__________________
Brewing: Dixie Peach Wine, Trader Joe Blackberry Wine, Red Grape Pyment
Bottled: Simple Sweet Cider, 7 Berry Apple Cider, Sweet & Still Cider

 
Reply With Quote
Old 12-08-2008, 09:34 AM   #9
Kauai_Kahuna
Recipes 
 
May 2008
Hawaii
Posts: 2,274
Liked 9 Times on 9 Posts


I have to admit, I had to read this post a couple of times, so please excuse any stupid questions.

Quote:
Originally Posted by Pez View Post
1.5 gal H2O
I understand airation, this is the first I have heard of it as part of the recipe. Great, I would assume this is some time measurement to volume reading for H20. But how do you come up with it?

Quote:
Originally Posted by Pez View Post
.5 lb crystal 60
First recipe that sounded good using steep grains.
I tend to use late runnings of high gravity beers as a base for strong mead / braggot. I never thought of using it for a cider. ( I have a limited imagination). So rack me up as tracking this.


Quote:
Originally Posted by Pez View Post
1 tube White Labs english cider yeast
Never seen this, but my LHBS does have some limits, I usually use WLP001, wine yeast, and whatever I feel like to play with.

Quote:
Originally Posted by Pez View Post
My OG was 1.053. I was hoping for a little higher, but no big deal. Anybody have any guesses what the FG will be?
?? FG: 1.008 ?? Or less. I would actually be surprised if it came over 1.002. The only thing that would keep it above 1.0 is the steeped crystals, and that will not much.

Thank you for sharing this, it does look very interesting.
__________________
---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

 
Reply With Quote
Old 12-08-2008, 01:17 PM   #10
s3n8
Recipes 
 
Jan 2008
Haymarket VA
Posts: 1,172
Liked 4 Times on 4 Posts


Quote:
Originally Posted by Kauai_Kahuna View Post
I have to admit, I had to read this post a couple of times, so please excuse any stupid questions.


I understand airation, this is the first I have heard of it as part of the recipe. Great, I would assume this is some time measurement to volume reading for H20. But how do you come up with it?
I tried real hard not to laugh about this... But don't overthink the water addition

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Caramel Apple Mead summersolstice Mead Recipes 202 11-18-2015 09:55 PM
Caramel apple cider Chaos_Being Cider Forum 87 02-02-2011 05:58 PM
Recipes using Special B/caramel vienne/caramel munich? jwyse Recipes/Ingredients 3 07-07-2009 04:18 PM
Caramel Apple Pez Cider Forum 3 04-19-2009 12:57 PM
Caramel Apple Cider NurseNan Cider Forum 9 02-05-2007 02:34 AM


Forum Jump