Caramel Apple Hard Cider

[bpaulik]

Thanks for the great info. Very much appreciated.

 

[harry_the_face]

I tried Carmel extract, which is an imitation flavor and it did not taste well in my opinion. It is better to do it as it is laid out in the recipe.
I have found that you get much better hard cider if you use better quality apple juice. The only difference between apple juice and apple cider in the US is that juice is filtered so it depends on if you clear or cloudy cider.

 

[bernardsmith]

I tried Carmel extract, which is an imitation flavor and it did not taste well in my opinion. It is better to do it as it is laid out in the recipe.
I have found that you get much better hard cider if you use better quality apple juice. The only difference between apple juice and apple cider in the US is that juice is filtered so it depends on if you clear or cloudy cider.

Not sure I agree. Pressed apples that are not filtered will still give you a bright and clear hard cider if you add pectic enzymes, you don't use any heat (that will set the pectins) and you have the patience to allow the cider to clear before you bottle. If need be you can add finings (bentonite, for example) but cider and apple wine clears as completely as any other non filtered juice expressed from fruit.

 

[Booker140]

Does the nottingham yeast give a hint of beer to the cider? My wife doesn't like beer at all. Even a hint of beer is no good.
Thanks,


Booker

 

[pwortiz]

No hint of beer IMO. It creates an excellent, clean cider. I have used mangrove jack and was sad. My go to for this cider is Nottingham and that's what earned me a 1st place cider and 2nd BOS.

 

[globell]

I used notti once. Only cider I've tossed out and LOVE mangrove jacks m02.

When temp are you using notti at? I've actually tried using it twice and didn't like it either times. I ferment at about 55-60f

I think M02 carries lots of apple flavour over but does dry it out. We backsweeten and keg so no problem there

 

[globell]

I've also used s04 and s05 and there's always a hint of beer and it can be slight. I don't like beer either so any hint is a no go.

Like anything else palate related....it's really a personal thing.

 

[pwortiz]

Globell has a point. We all have different palates. I normally ferment at ~65 for this but up to 68. Mangrove was same area. Ultimately it will be up to your taste buds! Last thing I would say is that "beer" flavor does not come in to this cider for me regardless of yeast choice. I simply prefer the notty for my palate. People have enjoyed both batches though!

 

[Booker140]

Thanks for the replies. I'll see what my local brewing store has in stock.

Booker

 

[Booker140]

Just a quick fyi for anyone who chooses to carbonate this cider. This one carbs extremely quickly. within 48 hours I went to pasteurize the bottles and 2 min into the water that was about 190F bottles exploded. I removed bottles and had 2 explode out of the pot; leaving 2 dents in my ceiling and a chunk out of my new kitchen cupboard. Found glass all over the place. I was soaked from head to toe in cider but damn did I smell yummy. Luckily no injuries other then to my pride.

Booker

 

[ThatITGuy]

I pitched one gallon of this about 14 days ago with unwashed yeast slurry from a Cream Ale (US-05) Been in secondary for four days. SG was 1.054 without added dextrose. FG was 1.006 when racked to secondary.

I made the caramel sauce today and will be using one can FAJC to backsweeten before bottling in two days.

I'm excited to taste the results, hopefully the cream ale imparts some nice flavours!

 

[TrustyOlJohnson]

Just put my 5th batch together last night.. almost mixed 4 lbs of light brown sugar in with the apple juice instead of 2.. that could've gotten interesting..

 

[globell]

It'll be fine!
What was your original gravity reading

 

[ThatITGuy]

Quick update.. Almost day 5 in bottles, test bottle is slowly starting to firm up. I didn't add additional sugar to the juice do you think I'll have any carb issues?

 

[TrustyOlJohnson]

Quick update.. Almost day 5 in bottles, test bottle is slowly starting to firm up. I didn't add additional sugar to the juice do you think I'll have any carb issues?

It will carb slowly, and, right about the time it goes from undercarbed to overcarbed happens real quick.. within 24 hours.. youre about there

 

[ThatITGuy]

It will carb slowly, and, right about the time it goes from undercarbed to overcarbed happens real quick.. within 24 hours.. youre about there

Man you aren't kidding! About an hour after you posted I got home and checked my PET bottle, it was perfect.. Cracked it open and had some fizzing but not gushers. Immediately pasteurized them while enjoying the Fruits of my Labour!

I love this recipe!

 

[ThatITGuy]

It will carb slowly, and, right about the time it goes from undercarbed to overcarbed happens real quick.. within 24 hours.. youre about there

Man you aren't kidding! About an hour after you posted I got home and checked my PET bottle, it was perfect.. Cracked it open and had some fizzing but not gushers. Immediately pasteurized them while enjoying the Fruits of my Labour!

I love this recipe!

 

[ThatITGuy]

I'm a bit disappointed to find out that my bottles that were pasteurized are not carbonated. I must have done something wrong in the process. It was my first time using a bench capper. I literally didn't know how to use it until my first bottle was ready to be capped. I used bottles with proper crowns, no twist offs. Can anyone provide any tips for the future? I have to bottle another batch of this soon.

While that Result was somewhat disheartening, I am thrilled to report the two bottles I brought to a party went over amazing, I had four people try it any everyone loved it. I was told that I could sell this in a store.. Big thanks to Mike for the great recipe. Even without carbonation these two bottles were gone in mere minutes of being opened.

 

[TexasWine]

I didn't add additional sugar to the juice do you think I'll have any carb issues?

Can anyone provide any tips for the future? I have to bottle another batch of this soon.

Add priming sugar next time. It will not carbonate properly without it.

 

[TrustyOlJohnson]

For those who pasteurize.. There is another option. I have made this recipe 8 times and bottled it 7 (kegged the other). I use Nottingham and when my bottles get to the proper carbonation, I put them in the fridge at 38 deg.. I haven't yet had one overcarbonate or had problems.

 

[ThatITGuy]

Add priming sugar next time. It will not carbonate properly without it.

I realized my error after searching some threads specific to bench capping, since my test bottle was fully carbonated I knew it wasn't due to lack of priming sugar..

I'd been capping with relatively no clearance between the bell and the crown. It wasn't able to do a full travel before crimping. After I adjusted it higher I capped an empty bottle and did a water test, absolutely no air bubbles.

Hopefully I'll be all set for the next batch.

 

[Booker140]

Hi guys, I must not be doing something right. I've tried this twice and mind won't win 5th place nevermind 1st. It's drinkable but not something I would recommend. And after reading all the posts on how great this is, I figured I must be doing something wrong. I followed the instructions. 2 differences that I can think of is the fact that I live in Canada I have to use juices that we have up here and that also goes for the apple juice concentrate. 2nd thing which is also what I think the problem is.... that Carmel syrup mixture I made as stated but even after it reduced overt half it was still watered sugar. It never thickened up into a syrup. I know online saying to user white sugar but online also talks about 1/3 the water to sugar ratio. Anyone have any thoughts?

Booker

 

[Drewed]

Booker, you will want to tweak to match what you have available by you.
1. Find an apple juice you like to drink. If you don't like the starting juice, then you wont like it after it ferments. I actually use apple cider.
2. All the dextrose up front is to boost the ABV. It adds no flavor nor sweetness to it. Try leaving it out.
3. Frozen apple juice concentrate tastes like frozen apple juice concentrate. Go figure! I have taken to adding a couple of pounds of dextrose to a gallon of apple cider and boiling that down by at least 1/2 to concentrate the flavor and sweetness. You can do the same thing by freezing it, but that way works better for me in winter! I add that to taste at the time of bottling.
4. The "caramel" sauce. I agree, the recipe makes brown sugar water. I make a true caramel, but cut it with water so it will mix in easier.

 

[ThatITGuy]

4. The "caramel" sauce. I agree, the recipe makes brown sugar water. I make a true caramel, but cut it with water or extra cream so it will mix in easier.

Care to share your recipe? Thanks

 

[ThatITGuy]

[snip]

 

[chunkychicken]

Caramel sauce:
http://www.taste.com.au/recipes/caramel-sauce/2d4284f9-821a-4013-99e4-689008ceb836

The key is to dissolve the sugar at a low temperate first before cranking the heat, otherwise you'll have crystalized sugar in your brew and you're right, it won't taste very good, and it'll be nearly impossible for the yeast to break it down.

Obviously don't add the cream from that recipe.

You can mix the sugars, or try different sugars, whatever you prefer. The best way to see if it will work is to make a few different caramels, mix it with a cup or so of cider and see what the taste balance is. Try to get your volumes correct so that you know to make more or mix less.

 

[Drewed]

...

Obviously don't add the cream from that recipe.....

I wonder what would happen?

 

[brewski09]

I wonder what would happen?

Spoilage. If you want to play around with it you can add a little lactose as it won't spoil and won't ferment so it can be a backsweetener. Beware, it doesn't taste great at quantity so maybe a tiny bit in the caramel and adjust to flavor over several batches.

 

[spclarke]

I made this a few years back and everyone loved it. I'm thinking of making a small batch this time. Anyone have any luck with one gallon batches. If so what was your method

 

[ThatITGuy]

I made this a few years back and everyone loved it. I'm thinking of making a small batch this time. Anyone have any luck with one gallon batches. If so what was your method

Me.. Give me a little bit.. I'll post the scaled down recipe I used.