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Caramel Apple Cider
I am wanting to do a Carmel Apple Cider but was wondering if anyone has done one? If you have, how much Carmel is the right amount? Put it in Primary or Secondary? What yeast did you use? Any help would be appreciated.
The taste I am trying to get is one like a Carmel apple you get at a fair.
Thanks in Advance.
That's a really neat idea! What would you think about adding some kind of artificial Carmel flavoring to the secondary fermentor? Just seems to me that if you were to add real carmel, you'd have to add a whole lot of it since sugars are very easily fermentable to yeast. I'd think you'd need at least 5 pounds but I've never tried it, either.
I'd love to hear how this experiment turns out!
Regards!!!!!
Hello gregory,
Assuming caramel has roughly the same sugar content as candy sugar, 5 pounds of caramel plus 5 gallons of cider (at approx gravity of 1050) will put your starting gravity just under 1100. If that must were to ferment to complete dryness (FG 1000), you'll come in around 13% ABV. The frozen concentrate might bump you up to 15%, I'm not sure. I doubt the caramel has the same sugar concentration as candy sugar, so I wouldn't count on 50 gravity points there.
Considering that WL Sweet Mead yeast is said to go up to 15% abv, I'm thinking that you'll end up with a very dry cider that tastes more like alcohol than caramel apples.
I think you'll want to fortify this puppy with some honey or something like that. Good luck and keep us posted!
It sounds like a wonderful drink for cold autumn days.
If you ever find a workable recipe, please come back and post it. It sounds tasty, if you can make it fly.
I've just returned from a trip to Australia and the homebrew shop in Cairns had a wide variety of Liqueur Essences. These essences are typically added with sugar to vodka or other alcohols to make schnapps or other home made flavored rum, whiskeys...etc....
I brought home a butterscotch schnapps essence but they did have a few brands of caramel flavorings too. You might check into this type of flavoring for your cider.
Best of luck,
MzIce
I've got 5 gallons of cider ready to rack next weekend, and I'm planning on experimenting with some of it in 1 gallon jugs in secondary. From what I understand, carmelized sugars are not all fermentable, so there will be some sweetness and caramel flavors left after the yeast is done.
My plan is to take a gravity reading and shoot for about 10% abv after the secondary, may experiment with 2 gallons and leave 3 in the carboy.
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