RobWalker
Well-Known Member
Plenty of research has answered my question, so here's my recipe. If anyone wants to try this one with me, it'd be fantastic. It's derived from Apfelwein a little, of course, but with some significant changes and additions. I need a tad more research before the steeping stage, but this should be interesting
I'm thinking ahead here, so putting a brew on ready for Halloween - a Toffee Apple Cider.
Brother's do a fantastic version of this, the main elements being Apple Cider, Cream Soda Flavour and Toffee Flavour. Cream Soda is Vanilla, so it's just a case of a toffee flavour and a vanilla flavour in a standard cider (carbonated Apfelwein, naturally.)
I'm thinking of brewing a basic apfelwein as per the recipe and adding the flavours afterwards, so the extra flavours are very obvious and pure, and not their fermented counterparts. Essence is generally pretty rubbish in my opinion, so I'd rather steep or add the ingredients. Vanilla is fine steeping, but I'm unsure how to add the toffee flavour to be honest. I'm also wondering what sugar to use, as I think honey, molasses or light brown cane may give a much more complimentary flavour than glucose.
So, ideas for Toffee flavour addition is what I'm after. I'll write up a recipe once I've decided how to add the toffee
Rob's Toffee Apple Cider
1 Gallon 100% Organic Apple Juice (5x 1 Litre Cartons)
500g Honey
Montrachet Wine Yeast or Champagne Yeast
1tsp Yeast Nutrient
Vanilla Pods
Cinnamon Sticks
First, collect empty bottles, preferably pints. This is likely to make a great gift.
Heat the honey in a pan until it's dark in colour, and the smell resembles candy floss/marshmallows. At this point, add 1 carton of Apple Juice and stir thoroughly until all honey is dissolved.
When cool enough, add all ingredients to a demi-john, check FG, and seal with airlock. Add corn sugar or honey if you want it stronger. Allow to ferment and settle out.
When fermentation is complete, check FG. Rack into secondary. Degass.
Wrap Vanilla and Cinnamon in small seperate muslin bags, and suspend in the cider. Check taste every few days.
When taste is to your liking, add 28g priming sugar (I'm using Glucose) to the demi-john, stir thoroughly and degass again.
Bottle into pint bottles, passing through a muslin filter to avoid any solids. Age in the bottle for as long as you can bear to not drink them!
I'm thinking ahead here, so putting a brew on ready for Halloween - a Toffee Apple Cider.
Brother's do a fantastic version of this, the main elements being Apple Cider, Cream Soda Flavour and Toffee Flavour. Cream Soda is Vanilla, so it's just a case of a toffee flavour and a vanilla flavour in a standard cider (carbonated Apfelwein, naturally.)
I'm thinking of brewing a basic apfelwein as per the recipe and adding the flavours afterwards, so the extra flavours are very obvious and pure, and not their fermented counterparts. Essence is generally pretty rubbish in my opinion, so I'd rather steep or add the ingredients. Vanilla is fine steeping, but I'm unsure how to add the toffee flavour to be honest. I'm also wondering what sugar to use, as I think honey, molasses or light brown cane may give a much more complimentary flavour than glucose.
So, ideas for Toffee flavour addition is what I'm after. I'll write up a recipe once I've decided how to add the toffee