Salted Caramel Cider

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Rish

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Salted Caramel Cider
4.5 gallons Aldi apple juice
1 pack S-04 yeast pitched at 68*F
1 teaspoon Fermaid O

Ferment at 66 to 68*F

After 1 month, sg = 1.004

Bottle with 3.6 oz table sugar and 1/2 teaspoon lemon juice boiled 15 minutes, 2 teaspoons kosher salt and 14 oz sugar free caramel syrup (made to add to coffee). Had a little of the artificial sweetener taste to begin but with time that has faded. Turned out to my liking and I will make it again.
 

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