DrJerm
Active Member
A friend of mine wants to make apple pie a la mode flavored cider. We are both beginners, and our researching efforts have left us with some questions.
Is it possible to make this cider thick and creamy? He's considering adding oatmeal (think thick oatmeal stout). I'm wondering about maltodextrin and lactose for body and creamy sweetness. Vanilla extract is also in question.
Any yeast recommendations? A champagne yeast has our interest for it's ability to get the ABV to around 18%. We like the idea of maxing out the yeast with sugar and ending up with a slightly sweet, flavorful, and high alcohol treat. Apple pie flavor is important.
Are we out of our minds?
Here is our recipe idea:
4 gal apple juice
1/2 gal apple juice concentrate* (5 x 12 oz cans)
5 cups molasses
3 cups cane sugar
oat meal
vanilla
cinnamon
nutmeg
all spice?
*We suspect if we delay adding some of the concentrate until the yeast has nearly had it's fill, it would ensure some sweet apple flavors.
Thank you for any suggestions!
Is it possible to make this cider thick and creamy? He's considering adding oatmeal (think thick oatmeal stout). I'm wondering about maltodextrin and lactose for body and creamy sweetness. Vanilla extract is also in question.
Any yeast recommendations? A champagne yeast has our interest for it's ability to get the ABV to around 18%. We like the idea of maxing out the yeast with sugar and ending up with a slightly sweet, flavorful, and high alcohol treat. Apple pie flavor is important.
Are we out of our minds?
Here is our recipe idea:
4 gal apple juice
1/2 gal apple juice concentrate* (5 x 12 oz cans)
5 cups molasses
3 cups cane sugar
oat meal
vanilla
cinnamon
nutmeg
all spice?
*We suspect if we delay adding some of the concentrate until the yeast has nearly had it's fill, it would ensure some sweet apple flavors.
Thank you for any suggestions!