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
Thanks!
Jeremy