Dave's Carmel Apple Cider

[ellicit]

Is everyone else's syrup black like molasses?

Yeah I've had one that got burned but some of mine if boiled out longer can become like molasses. Let it cool and taste it, you will know if it got burned.

 

[ellicit]

if you didn't add the campden tablets, and then added the cinnamon and sugar syrup, that should carbonate, right? how long would you let that sit before putting it in the fridge, and cold crashing? how cold does it need to be to cold crash?

Skip the the cold crashing... This is only the route I followed and it has proven effective... After carbing in the bottle for a week put the bottles in the dishwasher and let it run. If you have a decent one it will get hot enough to kill the yeast.

 

[ellicit]

Well, as most know this recipe was based off a normal hot cider drink from Starbucks including the syrup. I was talking to an old friend who works there and I found out that most stores will even sell their syrup!!!... Their cinnamon syrup is pre-made for you and is like $8/liter. Cheaper to make yourself but thought I'd share this for those who want to save time.

 

[manco171]

Well, as most know this recipe was based off a normal hot cider drink from Starbucks including the syrup. I was talking to an old friend who works there and I found out that most stores will even sell their syrup!!!... Their cinnamon syrup is pre-made for you and is like $8/liter. Cheaper to make yourself but thought I'd share this for those who want to save time.

From the "OP" recipe methinks? Sometimes credit should be given where credit is due! That is all

 

[Clifton]

Manco, I've read your post twice and I'm not following. Please explain.

 

[mcbethenstein]

There is another thread, with the same recipe in it, and recently a large fight occurred about giving credit to the original poster of the recipe. What our buddy Manco here isn't realizing is that ellicit is the OP. He IS Dave. And fights brought from one thread to another are bad form.

 

[ellicit]

This has turned out interesting. Yes I am Dave and I have explained how this recipe came to be, I'm not personally a fan of cloned beverages namely commercial brews and they are that "clones". This was an experiment that took a normal concoction and made it into an alcoholic drink. I find it the best flattery when others take a basic idea and run with it to make it their own, however copy and paste including format and altering 2 words to me personally is plagarism even on a public forum. Don't take for example Ed Worst Apfelwein copy the recipe, post it on a forum and claim it was your creation. Take this recipe improve it and make it better and please share for all to enjoy but don't plagarize. At a minimum please show where you got the recipe from. My apologies for any misunderstandings but please review the dates of the original posts before you blast anyone on this forum. Ignorance is your own worst enemy.

 

[manco171]

Manco, I've read your post twice and I'm not following. Please explain.

that post was a little hard to understand, I was referring to this as the "original" recipe.

 

[AcRocket]

Just put this together last night, around 930 pm. Excited to see how it turns out. The Carmel Apple Spice is my favorite drink from Starbucks.

Used 5 g - Old Orchard Apple Juice - 2 lbs Dextrose - Safale 05 yeast

OG of 1.062

I do have a quick question. Would Mr. Beer PET bottles be better to bottle with? I have a few of those bottles and i thought since this recipe is know for bottle bombs, if storing in the PET would be safer and less likely to explode. Thanks

 

[Clifton]

You can't pasteurize pet bottles. Use one for your carb tester and glass for the rest.

 

[ellicit]

that post was a little hard to understand, I was referring to this as the "original" recipe.

Manco,

Check the date of the very first posting as compared to the one you reference. This is the "original" recipe.

 

[Clifton]

Dave, that's what he just said.

 

[ellicit]

oops, guess I need to lay off the cider while trying to read the posts on my phone. My apologies Manco.

 

[ellicit]

Been reading another post where they're using Brett to ferment the cider and coming up with some great flavors... Has anyone here tried this? I'm thinking of trying a Brett with this recipe in lieu of Notty and see what it turns out to be... Could be interesting.

 

[Clifton]

I say go for it. I had a batch of cider that I back sweetened with red hots. It was too sweet so I used some wit beer yeast to dry it out. It was interesting. But I won't do it again. 1 gallon batches are great for new ideas.

 

[renderman]

im thinking of brewing a version of this. maybe cutting the caramel and cinnamon by half and throwing 2 split vanilla beans in the secondary. Also im going to ferment with Pacman as opposed to the notty.

im thinking this is gonna be goooooood!

 

[RJ15092]

I'm having a hard time locating the dextrose. Does anybody know if another kind of sugar could be substituted in its place?

 

[Clifton]

I used table sugar.

 

[RJ15092]

I used table sugar.

Ok and I take it that it turned out fine?

 

[renderman]

I'm having a hard time locating the dextrose. Does anybody know if another kind of sugar could be substituted in its place?

You can use corn sugar or dme from your LHBS

 

[Sevenal]

can't help but wonder what the DME would do to the flavor of the fruit profile?

 

[RJ15092]

Ok thanks for the help.

 

[ellicit]

Ok and I take it that it turned out fine?

Yeah I've done the same as Clifton. I generally substitute white table sugar in most of my recipes if I'm out of corn sugar. It just takes a little longer to break it down is all.

 

[mattsilf]

I would like to make this a still cider. If I add my k sorbate just before I bottle, like with wine, it wont carb and I wont have bottle bombs, correct?? Also, would I add my syrup right from the start or would I wait til I rack to a secondary?....still new to this and would like any direction you could give me on making this a still, SAFE cider lol

 

[Clifton]

Add your k sorbate and k meta. Wait a few days. Add your syrup then bottle.

 

[mattsilf]

Add your k sorbate and k meta. Wait a few days. Add your syrup then bottle.

Thanks for the help

 

[casesensative]

I don't understand how to campden tablets prevent bottle bombs if they don't inhibit or kill the yeast...


Well I guess this is the answer I found in one of relic's posts:

"Wine yeasts are very hearty and will eat every bit of sugar and make bombs in any normal bottle. The Nottingham can only withstand so much pressure and co2 content before it will die."

If I bottle this with us-05 in champagne bottles with a ton of sugar will it carb until the yeast die? so it would be carbed and also give me sweetness as well?

 

[ellicit]

I don't understand how to campden tablets prevent bottle bombs if they don't inhibit or kill the yeast...

Well I guess this is the answer I found in one of relic's posts:

"Wine yeasts are very hearty and will eat every bit of sugar and make bombs in any normal bottle. The Nottingham can only withstand so much pressure and co2 content before it will die."

If I bottle this with us-05 in champagne bottles with a ton of sugar will it carb until the yeast die? so it would be carbed and also give me sweetness as well?

No, the bottles will not explode for say but when you open the bottle you will end up with only a half of the original product as it will become a geyser. Campden prevents "wild yeast" from growing is all, which can become common especially in fruit juices.
Best method I have found is to skip the K sorbate add the syrup and additional concentrates, the campden, then bottle and let the bottles sit in a location between 68-72 degrees for 6-7 days....at 6 days crack a bottle to see if its carbonated enough for your liking.... if so, I suggest you check out Stove Top Pasteurization or like in my case I have a Bosch dishwasher that gets really hot, so after a week I stick the bottles in the dishwasher without detergent and let it cook the bottles. Heat is the on,y surefire way to kill the yeast and still maintain a naturally carbonated beverage.

Also, I did find out the hard way that even Notty in a regular bomber beer bottle will explode and/or make geysers.

 

[halflyfe]

Hey this is a terrific recipe! I've brewed this a few times and is a favorite among my friends. Easy to make. My only comment was that it was a bit more sweet than preferred. So in an attempt to make it more semi sweet I changed the yeast to White Labs English Cider Yeast. (YLP775) and used 3 cans of concentrate instead of 5. The cinnamon flavoring works very well.

I give this two thumbs up!

 

[mellomoose]

Thanks for the recipe. This is the first thing I've made that justifies my brewing hobby to my wife.

I bottled in 16oz PETs to avoid bottle issues with over carbonation and haven't had a problem...yet.

After bottling, I let them sit in the dark at room temperature for about a week until the bottles started to firm up, then I threw them in the freezer for a few hours, and then transferred them into the fridge.

Can't really add anything else to what's been posted so far, but I will confirm that if you follow the original instructions, you'll get a mighty fine cider.