Caramel Apple Hard Cider

[FW0826]

On another note, my said friend just finished a batch of his own hard cider. He used 5 gals of the same cider and yeast as I did and back sweetened with cider he concentrated via the stovetop. The end result was decent but like someone said earlier, I think heating the cider to a concentrate altered the taste. Tasted quite acidic.

 

[Mcaudio]

Has anyone had success bottling and keeping the bottles in the fridge once the desired carb level has been reached? I have the room and am trying to avoid stovetop pasteurizing.

 

[TrustyOlJohnson]

Has anyone had success bottling and keeping the bottles in the fridge once the desired carb level has been reached? I have the room and am trying to avoid stovetop pasteurizing.

Thats what Ive done with four batches. Works great!!

 

[koothawk]

Planning to make this tomorrow, can't wait. Quick question, and I apologize if it's already been answered but I can make this as a still cider (adding the campden tabs) and then rack straight to a keg and back sweeten as needed? Since I'll be force carbing is that the easiest way to do this?

 

[JSahrle]

WWWHHEEEW!!! Read this whole thread front to back and just finished! This is my first post as well as my first time trying to brew ANYTHING. Before I go on, I'd like to thank everyone who contributed to the thread as well as Mike for the recipe. This is currently fermenting in the carboy now and this is how it's been so far:

- Added 5 gals of UV pasteurized cider, 2lbs of dextrose and 1 packet of Nottingham yeast to carboy on 10/20. Got an initial SG reading of 1.060

- 2 weeks later (11/3) and the cider had cleared some (1.015-1.020).

My plan is to run this another week and then stop fermentation. I don't really mind if it gets fairly dry as I am super busy during the week with school and work. The batch is currently at a friends (excellent brewer btw) house as he is letting me use his equipment as well as guiding me along the way. The plan of attack looks like the following:

- Rack cider into a keg on top of k-meta and k-sorbate and let sit for 24-48 hrs.

- Make the caramel sauce and mix with 3 cans of FAJC to make a back sweetening solution. Bring solution to room temp and then add to cider in keg.

- Force carbonate.

- Bottle and cap.

In an effort to avoid blowing off a hand and making a mess in the kitchen, I've opted to sulfite and force carb. Keeping my fingers crossed that it will be sufficient enough to halt fermentation. I'm hoping I can get all of this done before thanksgiving so I can hand some out to the relatives. Any input from you cider brewers is greatly appreciated!

I'm very interested to hear how this works. How much kmeta and marinate will you use?

Going to use a beer gun to bottle?

 

[JSahrle]

I'm very interested to hear how this works. How much kmeta and marinate will you use?

Going to use a beer gun to bottle?

Not marinate obviously. Ksorbate.

 

[BigDaddyBeard]

I'm sure it's so where in the thread, but I am lazy and am not looking through it all. I do t have a Wegman's, what other juices have people used?

 

[W0mbat]

I've been wanting to try a cider for a while now, and this recipe looks too good not to try. So I've got it fermenting away (started last Friday). I do have a couple questions on some of the later steps though:

Part 2 (In about 14 days):
Check for target FG of 1.010 to 1.015

Rack cider into a 5 gallon carboy.

...

After 24 hours, siphon cider into your bottling bucket.

What's the point of racking to a carboy for just 24 hours? Will letting it sit longer help/hurt anything?

Add the Caramel Syrup and the 5 cans of apple juice concentrate while siphoning to aid in mixing. Bottle the cider and enjoy.

How high is the gravity after adding all the extra sugar from the concentrate and syrup?

 

[Cheesy_Goodness]

I'm sure it's so where in the thread, but I am lazy and am not looking through it all. I do t have a Wegman's, what other juices have people used?

You should be able to use any brand you want, so long as it doesn't have preservatives in it. I typically use BiLo brand (southern home) and it works just fine, but you have options.

I've been wanting to try a cider for a while now, and this recipe looks too good not to try. So I've got it fermenting away (started last Friday). I do have a couple questions on some of the later steps though:


What's the point of racking to a carboy for just 24 hours? Will letting it sit longer help/hurt anything?



How high is the gravity after adding all the extra sugar from the concentrate and syrup?

I'm not sure on the racking part, but the gravity after all of the additions doesn't really matter because all fermentation has been completed at that point (so long as you remember to pasteurize). Your ABV is calculated using your OG (Apple juice and corn sugar) and your FG (BEFORE you add any of the syrup).
Hope that helps.

 

[sar_dog_1]

I used apple cider. Does that make I diff?

 

[RebelliousVanilla]

I used apple cider. Does that make I diff?

No, it will just most likely be cloudy.

 

[sar_dog_1]

Thanks rv. Its fermenting now. This is my first try at hard cider.

 

[JSahrle]

Making this recipe. 7 days in. Used yeast nutrient, pectin, and fresh apple cider. Its very yellow. It looks more like orange juice than anything else. Still bubbling away.

Will the color mellow within the next 7 days?

 

[pwortiz]

Making this recipe. 7 days in. Used yeast nutrient, pectin, and fresh apple cider. Its very yellow. It looks more like orange juice than anything else. Still bubbling away.

Will the color mellow within the next 7 days?

OJ? That's way orange in my opinion. I got a nice golden beverage even with Cider...odd color if it's lookin' like OJ.

Side note, my dishwasher method for pasteurizing appears to have failed me for the first time. I have some super active bottles. Nothing explosive, just extremely EXCITED. Lots of large bubbles. I have to let it sit after pouring in a glass for a few minutes to let it calm down...

 

[FW0826]

I'm very interested to hear how this works. How much kmeta and marinate will you use?

Going to use a beer gun to bottle?

When racking to the keg I added kmeta and ksorbate as directed on the labels of both. And yes, plan to use a beer gun. Was down to 1.007 when I sulfited (started at 1.060)

It's sitting outside right now as I'm trying to get it to clear a bit for looks. As someone else pointed out, it looked similar to OJ when I racked it. I plan on back sweetening Thursday and possibly bottling Friday, depending on how much time I have available.

 

[rdneckbrew]

Making this recipe. 7 days in. Used yeast nutrient, pectin, and fresh apple cider. Its very yellow. It looks more like orange juice than anything else. Still bubbling away.

Will the color mellow within the next 7 days?

I had this same question with my first batch. It will clear up just give it time. Mine is an Orange color with every batch. Don't worry just give it time....10 days or so.

 

[FW0826]

Mine still looked like OJ after 2 weeks? About to make my caramel sauce/concentrate solution right now. I bought some cinnamon extract to use instead. 1/2 tsp sound right??

 

[pwortiz]

Ya'll need to take a pic and post it of this OJ looking substance. I'm very curious about this color.

 

[FW0826]

Making the back sweetening solution went well! My syrup, when finished, smelled similar to maple syrup. It also seems like the solution is quite viscous which might help when mixing with the cider.

If you guys don't mind mentioning what gravity you ended up with after back sweetening, that'd be great. Thanks

 

[jak1010]

Yup, most of my batches of fermenting Apple Juice turn the color of Orange Juice during the first few days of hard fermentation. See the picture below. After the vigorous fermentation slows down, the color comes back and the juice clears.

 

[jak1010]

Same here on the sauce. Made it last night. Smells good but smells and testes like maple syrup. Like you'd put on pancakes.

 

[pwortiz]

Thanks for the pic....what in the world is on the top?

 

[jak1010]

Haha, I ran out of airlocks and had to go old school. It's a balloon with a few pin holes in it.

As long as you poke a few pin holes in the balloon, the balloon will let air out but not in.

 

[JSahrle]

Jak1010 that's exactly what mine looked like. It has mellowed quite a bit over the last 4 days.

 

[FW0826]

Yup, most of my batches of fermenting Apple Juice turn the color of Orange Juice during the first few days of hard fermentation. See the picture below. After the vigorous fermentation slows down, the color comes back and the juice clears.

View attachment 159839

This is exactly how mine looked.

 

[william_shakes_beer]

First 3 times I did this recipie, I was super concerned about overcarb/bottle bombs, and ended up sterilizing in the dishwasher after 2 or 3 days. Still product. This time, getting a little more daring, I took approporate precautions and have gone 2-3 weeks. Still no carb. FYI, I usually let this go in primary 4 weeks, then bottle. Product goes to just under 1.00. Does the forum think the yeast is inactive due to high alcohol content? I don't mind still, but would like to be able to prepare a sparkling product when I choose to. I backsweeten in the bottling bucket with 2 cups brown sugar and 5 cans FAJC, if it makes a difference.

 

[PinkFrog]

I saw. I read (most of) the pages. I conquered.

And all the people who received the (uncarbed - I'm not a jedi yet) bottled cider lived happily ever after.

THE END.

Or was it only the beginning....

 

[Cheesy_Goodness]

Congrats, but don't fear the carbonation!

I've bottled two batches and haven't had a problem yet (though I do like mine with very light carbonation) and I don't know what the hell I'm doing more often than not

 

[harry_the_face]

William,

I had the same problem on my first batch. I didnt have a plastic soda bottle for testing so i just waited 5 days and opened bottle, still. I waited a few more days and still flat. I finally put it in the fridge after 2weeks and when i drink it there is just a slight carb to it.

I didnt want my cider too sweet so i let it go down to 1.000. Looks like you did them same thing and here is my theory : the yeast is either dormant and to much has settled out and so there's not enough yeast in the bottles or it is dead.

 

[FW0826]

First 3 times I did this recipie, I was super concerned about overcarb/bottle bombs, and ended up sterilizing in the dishwasher after 2 or 3 days. Still product. This time, getting a little more daring, I took approporate precautions and have gone 2-3 weeks. Still no carb. FYI, I usually let this go in primary 4 weeks, then bottle. Product goes to just under 1.00. Does the forum think the yeast is inactive due to high alcohol content? I don't mind still, but would like to be able to prepare a sparkling product when I choose to. I backsweeten in the bottling bucket with 2 cups brown sugar and 5 cans FAJC, if it makes a difference.

The high alcohol content would be my first guess. Maybe dormant yeast? I was also told that sometimes a really high sugar content can overwhelm the yeast. Any truth to this? I could see it possibly creating a hypertonic environment preventing the yeast from multiplying, I might be wrong.

A week after sulfiting and the gravity hasn't changed, which is a good sign. sweetened the cider and it brought it back up to 1.020. Been carbing the keg the past couple days, plan on bottling tomorrow.