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I started a caramel apple cider, a 2ish gallon batch, about a month… - I Brew, Therefore I Am: Brew Beer, Wine, and Meade [entries|archive|friends|userinfo]
I Brew, Therefore I Am: Brew Beer, Wine, and Meade

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[Nov. 17th, 2006|09:39 am]
I Brew, Therefore I Am: Brew Beer, Wine, and Meade

home_brewing

[nastynurse]
[mood |thirstythirsty]

I started a caramel apple cider, a 2ish gallon batch, about a month ago. I read forums that advised using caramel, but I couldn't really find any so instead I decided to get that sweet caramelly taste from wheat malt....similar color, texture and taste. I boiled the malt (about 3lbs) in 1/2 gal of soft apple cider (with a touch of vanilla extract), then added it to the balance of the cider in the carboy....pitched nottingham ale yeast at about 80F..........it smelled heavenly, OG was 1.100, can't wait to see the final product! Current SG is about 1.012, and its a little hot. The apple and caramel flavors I tasted at the beginning are almost gone. I've added a can of apple juice concentrate to my carboy, to help out the flavor. It also increased the remaining fermentable, and I now have bubbles on top of my cider again. I'll probably add another can of AJ concentrate at the end of the month, along with a few ounces of caramel syrup. Two weeks before x-mas, I'll add a few more ounces (for flavor and carbonation), and maybe some lactose, then bottle in beer bottles or swing tops. The next phase will be the hardest....forget about it till June. May, maybe....late April at the earliest!
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