Hello everyone!
A month ago I made my first 1 gallon batch of home brewed beer(bottled it this past weekend) and I've got to say, I am already hooked on this hobby.
I now have an empty fermenter and I'd rather it not collect dust! So, I figured i'd give making a cider a shot. However, I was thinking to add a caramel flavor to this batch.
I found a 5 gallon recipe off this site here:
https://www.homebrewtalk.com/showthread.php?t=292770&highlight=caramel
Would I be correct in thinking that I can just divide the amounts of ingredients down to convert it to a 1 gallon recipe?
The flavoring is really the only thing id like to mess with here but, I see the recipe calls for dextrose. Is that really necessary? I haven't purchased my cider yet but, I was going to just get a 1 gallon of UV treated cider at my local organic supermarket. Since I am going to use a cider and not just juice, does that change a lot for me in this recipe?
For reference, here's a preview of the recipe I am referring to:
Ingredients, Part 1:
7 x 96 ounce bottles (5.25 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
2 lbs. Dextrose
Nottingham Yeast
Ingredients, Part 2
5 campden tablets (Optional, see notes)
5 12 oz. cans of Frozen Apple Juice Concentrate, thawed to room temperature
12 oz. Caramel Syrup
Recipe for Caramel Syrup:
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil. At boil, reduce heat and simmer for about 5 minutes (until volume is reduced to half). Let cool & bottle for future use.
A month ago I made my first 1 gallon batch of home brewed beer(bottled it this past weekend) and I've got to say, I am already hooked on this hobby.
I now have an empty fermenter and I'd rather it not collect dust! So, I figured i'd give making a cider a shot. However, I was thinking to add a caramel flavor to this batch.
I found a 5 gallon recipe off this site here:
https://www.homebrewtalk.com/showthread.php?t=292770&highlight=caramel
Would I be correct in thinking that I can just divide the amounts of ingredients down to convert it to a 1 gallon recipe?
The flavoring is really the only thing id like to mess with here but, I see the recipe calls for dextrose. Is that really necessary? I haven't purchased my cider yet but, I was going to just get a 1 gallon of UV treated cider at my local organic supermarket. Since I am going to use a cider and not just juice, does that change a lot for me in this recipe?
For reference, here's a preview of the recipe I am referring to:
Ingredients, Part 1:
7 x 96 ounce bottles (5.25 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
2 lbs. Dextrose
Nottingham Yeast
Ingredients, Part 2
5 campden tablets (Optional, see notes)
5 12 oz. cans of Frozen Apple Juice Concentrate, thawed to room temperature
12 oz. Caramel Syrup
Recipe for Caramel Syrup:
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil. At boil, reduce heat and simmer for about 5 minutes (until volume is reduced to half). Let cool & bottle for future use.
