Gerald46 said:This is my first try at cider and I followed the recipe exactly. The cider has been in the bottles 13 days. Last night one of the bottles exploded in the closet I had them stored in. It scared my wife so bad she wouldn't walk down the hall until I covered the bottles up with a beach towel. Today I took one of the bottles which had been in the fridge for 2 days outside and opened it. The cider foamed out until I poured some in a glass. There was also a lot of floating sediment in the bottle. The cider had a very good flavor but didn't really taste like caramel or cinnamon. My thought is the cinnamon and caramel is in the sediment. I put all of the bottles in wine buckets with lids in case more explode. The cider tastes too good to lose, but I'm afraid more bottles will explode. Is there anything I can do to save it? The campden tablets apparently didn't stop the fermentation. What can I do differently next time?
mrdeshone said:New to home brewing. How would I pasteurize this and what is back sweeting.
Clifton said:Back sweetening is adding sugar after fermentation is done in order to have a sweeter product. Search the forum for stovetop pasteurization. There are some good threads that are simple to follow.
Kegging - can I just keg the cider after fermentation and add the Caramel syrup and throw keg in kegerator or is adding the Camden tablets a must? I hope to keep this transfer simple. I understand this could potentially impact the overall sweetness, but seems like extra cost/work if minimal impact.
As long as you keep the cider cold you don't need the the sorbate or sulfite, but if you let it get warm it will start fermenting again.
Hi all, new guy here. I,m a rookie at making cider but have been cooking for 35 years. I have read through all posts for this recipe to educate myself and take advantage of trial and error problems. There are quite a few people having problems with the dolce syrup not dissolving or separating. A minor correction needs to be made in the making of the syrup....Directions instruct you to bring it to a boil, if you get it that hot you will start to crystallize sugar and get into a soft candy type of sauce that will not dissolve unless heated again. In order to keep this as a water soluble syrup do this...dissolve sugar in water over med-high heat until ALMOST boiling, whisk constantly until sugar dissolves then whisk in cinnamon (adding cinnamon too soon can cause clumping that you will see floating in your cider) Continue to whisk until it reaches a pancake syrup consistency, then cool and store. If you cook until volume is reduced by half as recipe says you may end up with a sauce so thick it wont dissolve correctly. Hope this helps somebody in the future, I will definitely be making this cider as soon as a have an empty carboy !!
ALSO...when adding syrup to batch i would recommend removing a small amount (like 1 gal out of 5) and use this to completely dissolve syrup, then add to the rest. This is not like adding sugar or concentrates, it may take a little more coaxing to get it incorporated into cider.
OK 1 more edit...if you want to eliminate the visible specks of cinnamon use 2 cinnamon sticks..steep in water for 10-15 minutes before adding sugar. All the flavor with no residue.
Where do you pick up cinnamon extract? Grocery store or is it a homebrew shop type of thing?
From what I understand you NEED to stovetop past. this or you will get bottle bombs.
So does this recipe call for pasteurization then? I know it's a dumb question, but I had to substitute Nottingham for safale-04 and I'm not sure what kind of gravity you're looking at after you add the 5 cans of concentrate and caramel dulce. Don't want bottle bombs. Followed the recipe with 2 five gallon batches with Treetop apple juice, 1.070 OG.
So does this recipe call for pasteurization then? I know it's a dumb question, but I had to substitute Nottingham for safale-04 and I'm not sure what kind of gravity you're looking at after you add the 5 cans of concentrate and caramel dulce. Don't want bottle bombs. Followed the recipe with 2 five gallon batches with Treetop apple juice, 1.070 OG.
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