Caramel Apple Hard Cider

[bolus14]

Well even though mine still had some really,really, fluffy krausen on top I checked the gravity again and it hasn't moved. Given that the recipe says the expected FG is 1.010 - 1.015 and I'm back sweetening and the pasteurizing it really didn't matter if I bottled it now, so I went ahead and do that.

For the syrup I weighed the brown sugar, so it's easier to get the same result in the future, 2 cups lightly packed got me to 9oz of sugar.
I added 1/2tsp of homemade cinnamon extract, tasted the sauce and didn't quite get the level of cinnamon I thought I would, so I added another 1/4tsp and it was more what I expected.

I racked to the bottling bucket and tasted about half way through and it was delicious. I put maybe a 4oz sample in the fridge and tasted it once it cooled, and the cinnamon is a little.more prominent when it's cold. Given a little time it should settle pretty close to where I want it. I also checked the gravity after adding the sugar, I don't recall seeing anybody else post where there's was after mixing everything together, mine was at 1.025. might be a touch sweet for some, in that case I think dropping one of the cans of concentrate would help.

Thanks for the recipe, pretty sure this one will get used again.

 

[kitr]

Anyone have any advice for a replacement for the cans of frozen apple juice concentrate? Im at a location that I currently cant get those but I can get the juice and mail order the other stuff.... I thought about straight juice but im worried that would dilute the whole thing down too much. Thanks!

 

[doublejef]

DIY. Boiled apple juice can make the job. Add gelatine if you want it clear.

 

[Blacksmith1]

You can also freeze concentrate the juice.

 

[spclarke]

Ok it’s been about 8 years since I’ve made this, it’s time. Now if I can just find those pesky notes I made. Luckily mikes revised recipe on post 420 is close enough to what I did on my last patch. I believe I just added vanilla extract to the syrup.