kylerbills
Member
- Joined
- Jul 9, 2013
- Messages
- 13
- Reaction score
- 1
View attachment ImageUploadedByHome Brew1483498432.828807.jpgDont know, as long as it turns out good I guess
Looking to do this, but want a semi-sweet situation, so thinking of dropping the dextrose down to 1 cup, using a Lalvin EC1118 to get it super dry, then backsweetening with the syrup and two cans of AJC, tossing in the campden and then immediately kegging and keeping it cold to prevent it from fermenting that back out.
Make sense? Anything I'm missing there?
has anyone tried this using normal cane sugar, as opposed to corn sugar (dextrose)?? Any thoughts?
So if one is going to bottle this and allow it to carb in the bottle and then heat pasteurize to prevent bottle bombs is there any need for the campden tablets? I'm thinking not.
So if one is going to bottle this and allow it to carb in the bottle and then heat pasteurize to prevent bottle bombs is there any need for the campden tablets? I'm thinking not.
I made this recipe twice, great recipe. Second time I didn’t use campden tablets prior to bottling and did heat pasteurize. I know you posted this in November, would love to hear how yours turned out.
After 37 days in primary fermentation I bottled 15 12 oz bottles and three 16 oz PET bottles on December 27. At this point, February 10, they are a little carbonated but not really fizzy (I've tried a few). I have not pasteurized yet. They sit at around 65 - 70 degrees. They continue to carb slowly and I will eventually pasteurize them. I used S-04 yeast and I think I am not a fan of that yeast. That yeast flavor is beginning to fade, the apple is coming through and the cinnamon and caramel flavors are becoming more dominant.
This recipe sounds great, Have you made the recipe w/o the concentrate? And do you have an alcohol % on it ?This is a sweet cider and it tastes just like drinking a caramel apple pie:
Ingredients:
5 Gal. Apple Juice (Treetop or Mott's)
5 12 oz. cans of Apple Juice Concentrate
2 lbs. Dextrose
5 campden tablets
12 oz. Cinnamon Dolce Syrup
Nottingham Yeast
Recipe for Cinnamon Dolce Syrup:
2 cups of water
2 cups of brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil, at boil reduce heat and simmer for approx. 5 minutes (until volume is reduced to half). Cool & bottle for future use.
In carboy add 2 gal of apple juice, then add the 2 lbs. of dextrose then swirl (you want to mix the dextrose in well as to dissolve), then top off with the remaining 3 gallons of apple juice, pitch the yeast, sit back and wait.
When the fermentation has ceased and it now looks like apple juice once again, re-rack and add the 5 crushed campden tablets, and let the mix sit for 12-24 hours.
Siphon into your bottling bucket and now add the 12 oz. of Cinnamon Dolce Syrup & the 5 cans of Apple Juice concentrate. Bottle and enjoy.
I read the receipe and I Don't see how it gets his caramel flavor. Cinamon sirup with 50/50 water/sugar tatse caramely ?
Hi. He is asking you to cook the syrup down until it is half the volume that you started with. In other words, cook it down to half volume.Am I missing something ? It says 2 cups water for the syrup but then you reduce by half. The recipe calls for more than that are you making 2-3 times that amount you have listed?
Enter your email address to join: