Reducing or making a thicker cider?

[nike123]

Is there anyway to reduce my homebrew cider to a thicker/syrup form for cooking. If not how can I make my cider thicker during fermentation, similar to the consistency of cooking oil or thicker spirits like galliano?

Thanks in advance!

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[nike123]

Also I would like to keep as much alchole as possible

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[Jkalotai]

With hard cider, I don't think it can happen. There's little if any sugar left after fermentation. You'd have better luck with unfermented cider if you're trying to get something like a syrup.

 

[Jkalotai]

1

 

[Pickled_Pepper]

I think someone has suggested fermenting apple juice concentrate. That would be syrupy, but I can't imagine it would taste very good. You'd be better off just putting vodka into thawed concentrate.

 

[schwiz]

Scrumpy is a thinker cider, JK's Scrumpy for example is pretty thick. Not sure how its done though, would like to know!

 

[Pickled_Pepper]

I would consider JKs as having "body" and not so much thick like syrup. I think it's a tasty cider, albeit on the sweet side.

 

[schwiz]

I would consider JKs as having "body" and not so much thick like syrup. I think it's a tasty cider, albeit on the sweet side.

I wouldn't say its syrup thick, but the same body as a normal fresh pressed cider. As for the sweetness I found that very disappointing, from what I've read scrumpys are not supposed to be sweet.

 

[Pickled_Pepper]

I believe their web site says something like Artisan Michigan Farmhouse Cider. Between English and Normandy? I confess I've only ever had the Winteruption and it was on the sweet side. Maybe the others aren't as sweet.

 

[JonM]

Alcohol evaporates at about 137F, so if you're cooking anything with it, the alcohol is going to disappear anyway.