Cheesy_Goodness
Well-Known Member
Fruit flies being around it doesn't hurt anything. Are you saying some might have gotten in it?
Fruit flies being around it doesn't hurt anything. Are you saying some might have gotten in it?
Probably. They like the alcohol. If not, that could make one hell of a base for a sour. Did it cool off? Just curious why the airlock would be so low...
Id back sweeten it with the honey for honey flavor. Also i would boil it first. Honey is known to inhibit any bacteria growth but if there is bacteria in it (most likely there is) and you dilute it in apple juice, the properties of the honey that inhibit the growth will be too thin to stop the bacteria from growing..
I made this as my first cider, following the recipe, and just tasted it last weekend. Everyone liked it, although there didn't seem to be any caramel flavor. Oh well. I just made labels without the word "caramel" on them, and no one will know the difference.
Sorry if this was already mentioned but i didn't read the entire thread. Has anyone used something like van gogh caramel vodka to get the caramel flavor? I made a graff last year and we would add a little vodka when we poured into a glass and it was insanely good. I may just dump a whole botte when i keg next time.
Sorry if this was already mentioned but i didn't read the entire thread. Has anyone used something like van gogh caramel vodka to get the caramel flavor? I made a graff last year and we would add a little vodka when we poured into a glass and it was insanely good. I may just dump a whole botte when i keg next time.
If it were me, I'd just add a hoot of vodka to each glass as it's served. Assuming you're doing a 5 gallon batch, that's a huge amount (read: expense) of vodka to get it working. TrustyOlJohnson did the math on the whipped cream vodka a while back and figured it would take too much to make it be worth it.
You may be able to get away with just adding some type of actual caramel sauce instead of the brown sugar primer indicated in the initial recipe. I can't say I've tried it personally but I feel sure it's been tried at some point.
+1 on the whipped cream vodka though. Hell add a shot of whipped cream AND caramel and have yourself a legit caramel apple pie drink...and probably a headache the next day to boot
If it were me, I'd just add a hoot of vodka to each glass as it's served. Assuming you're doing a 5 gallon batch, that's a huge amount (read: expense) of vodka to get it working. TrustyOlJohnson did the math on the whipped cream vodka a while back and figured it would take too much to make it be worth it.
You may be able to get away with just adding some type of actual caramel sauce instead of the brown sugar primer indicated in the initial recipe. I can't say I've tried it personally but I feel sure it's been tried at some point.
+1 on the whipped cream vodka though. Hell add a shot of whipped cream AND caramel and have yourself a legit caramel apple pie drink...and probably a headache the next day to boot
Has anyone tried kegging this? I want to make this for a bbq the day after my wedding and wanted to have a few kegs flowing.
Yes. I keg. It works quite nicely in a keg. Not a lot of head, but it is lightly sparkling (not quite as carbonated as "sparkling grape juice" but not still either.)
Awesome! Did you just add the caramel to the keg and let it condition? Did you force carb?
I force-carb. What I typically do is pour the carmel sauce in and then pour the cider in on top of it. Maybe shake it up a bit to help it mix, then add CO2, purge the keg a couple times and then let it sit to carb. I typically put it on about 10-12 PSI. Works out beautifully.
Thanks for the info! Cant wait to try this out!
The goal after you backsweeten is to get the sweetness to where you want it for consumption. In other words, you don't want the FAJC to be fermented anymore, unless you're wanting to bump the ABV after the initial fermentation stopped.For 5 gallon batch of cider My OG was 1.068 fermented down to 1.020 which brewers friend calculated to be 6.3% ABV. What will it be after I add five 12 oz cans of AJ concentrate to backsweeten/ prime? How can I figure that out?
View attachment 214596
Is this okay. 2 weeks in primary. S-04 yeast.
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Right. But won't the ABV be diluted after it's added?
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You're right, the ABV will be diluted but most likely it won't be enough to make a difference.
If you're only adding about 60 ounces in a 5 gallon (640 ounces) batch, the difference with ABV is minimal.
If we were to figure it out though, it still wouldn't be truly accurate (though it definitely doesn't make a bit enough difference to matter here) to what's being consumed if you bottle condition and pasteurize, since a slight bit more is being produced.
Most people just find their ABV at bottling and call it a day
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