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Belgian "tripel' cider
Looking into experimenting with some apple cider, the idea would be to use a belgian yeast, ferment the cider tripel style, do a 1st addition of DME or honey, and a 2nd addition of belgian candied sugar (not necessarily in that order). This will probably ferment pretty dry, so might add some dextrose to sweeten at some point. Any thoughts on how this might turn out?
Thanks-
Crispin makes a cider with a trappist yeast and maple syrup that's pretty good. If it comes out too dry, you could always backsweeten with something like Splenda.
I started a similar experiment today, but I am trying for more of a dubbel style cider. I made a home made candi style syrup following the instructions in this thread http://www.homebrewtalk.com/f12/20-lb-s … nt-114837/. I made a four pound batch for a four gallon batch of cider. I had some lactose, so I substituted 1 1/2 cups of it for 1 1/2 cups of white sugar. I was trying to make the #5 recipe, the 290 degree triple cooked syrup. Either my thermometer is way off or lactose behaves differently than regular white sugar. I was starting to get some burnt odors at 280 degrees so I stopped there. I probably should have only went to 260 degrees. The syrup ended up having a very dark, rich flavor.
When I was making the syrup, I steeped a pound of Special B in a quart and a half of water and sparged it with a quart of hot water. I cooked this down to get rid of some of the extra liquid, kind of ending up with a Special B LME.
I pitched a pack of rehydrated T-58, left plenty of headroom in the jug, put a blowoff tube on and wrapped it up in a jacket. After a few hours it is approaching 70 degrees and it is already bubbling out of the blowoff tube. Just going to let the temperature go where it may, and see what happens.
Once it settles down I will top it off with fresh cider. I'm not sure how it is going to end up, but it should be interesting
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