d510addict
Well-Known Member
I recently finished drinking a younger cider that I made, and I found it to be very similar to strongbow even though ti still tasted young.
Heres the recipe:
x gallons treetop applejuice
1 cup white sugar for every gallon of juice.
1 Teaspoon vanilla extract per gallon
Instead of doing the average mix sugar and juice together I caramelized the sugar then dissolved it in a few cups of juice and added about a teaspoon of vanilla extract.
To caramelize the sugar put it in a wide bottom sauce pan add a tablespoon of water for every cup put on medium heat and slowly melt. Watch it carefully and stir it around everyonce in awhile to see if its started to melt and so you can adjust heat so it wont burn. Pretty soon it will be turning to liquid state. When it is completly dissolved and around a light amber color take it off heat and slowly add heat off and on just to get it to a medium amber color then place the pot in a bucket of ice and stir. Let it cool a few minutes then add some apple juice (enough to let the melted sugar mix and dissolve into a light syrup (it will turn hardish when liquid is first added. Once disolve add vanilla and cool some more then mix with juice in fermenter add montrachet yeast and ferment in a cool place (55-62ish degrees) for about a month or 2 let it clear pretty well before you bottle then age.
Heres the recipe:
x gallons treetop applejuice
1 cup white sugar for every gallon of juice.
1 Teaspoon vanilla extract per gallon
Instead of doing the average mix sugar and juice together I caramelized the sugar then dissolved it in a few cups of juice and added about a teaspoon of vanilla extract.
To caramelize the sugar put it in a wide bottom sauce pan add a tablespoon of water for every cup put on medium heat and slowly melt. Watch it carefully and stir it around everyonce in awhile to see if its started to melt and so you can adjust heat so it wont burn. Pretty soon it will be turning to liquid state. When it is completly dissolved and around a light amber color take it off heat and slowly add heat off and on just to get it to a medium amber color then place the pot in a bucket of ice and stir. Let it cool a few minutes then add some apple juice (enough to let the melted sugar mix and dissolve into a light syrup (it will turn hardish when liquid is first added. Once disolve add vanilla and cool some more then mix with juice in fermenter add montrachet yeast and ferment in a cool place (55-62ish degrees) for about a month or 2 let it clear pretty well before you bottle then age.