Caramel apple cider

[SubLock]

So I'm curious, this will be my second batch of hard apple cider. This time around I want to make a caramel apple cider with hints of cinnamon. Now I've noticed that pretty much all caramel sauces contain dairy. Is that an issue for the cider? Can I ferment my cider with the added caramel, or should that be added at the end when I'm transferring it to my keg? Any input or experience would be greatly appreciated.

Thanks!
Jeremy

 

[Fossey]

Make your own!!! The below recipe is from Upstate Mike's Caramel Hard Cider thread...

Recipe for Caramel Syrup: (Make about 24 hours before bottling)
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon, OR 1/2 tsp liquid cinnamon extract
Combine in a saucepan and bring to a low boil. At boil, reduce heat to Low and simmer for about 5 minutes. (EDIT: Removed "Reduce by half". This may have been making the syrup too thick to properly mix) Let cool & bottle for future use.

 

[saramc]

You can also consider this recipe, uses crystal malt grains steeped in the apple juice and imparts a crazy caramel taste... http://www.winemakingtalk.com/forum/f2/caramel-apple-mead-6448/. Longer thread here: https://www.homebrewtalk.com/f80/caramel-apple-mead-68519/

Though you would not have to make mead, just make as a cider.

 

[AdventureYoung]

Make your own!!! The below recipe is from Upstate Mike's Caramel Hard Cider thread...

Recipe for Caramel Syrup: (Make about 24 hours before bottling)
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon, OR 1/2 tsp liquid cinnamon extract
Combine in a saucepan and bring to a low boil. At boil, reduce heat to Low and simmer for about 5 minutes. (EDIT: Removed "Reduce by half". This may have been making the syrup too thick to properly mix) Let cool & bottle for future use.

Great recipe

 

[tomplum]

When do you add this into your mixture then? with your fermenting apples or near the end of the fermentation?

 

[Fossey]

Add immediately before bottling.