Caramel Apple Hard Cider - Beer Recipe - Brewer's Friend

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Caramel Apple Hard Cider

1518 calories 128.1 g 12 oz
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Beer Stats
Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.377 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: UpstateMike
Calories: 1518 calories (Per 12oz)
Carbs: 128.1 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=292770
Created: Sunday August 23rd 2015
1.416
1.096
42.0%
0.0
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 46 0.5 3.9%
16.50 oz Brown Sugar16.5 oz Brown Sugar - (late boil kettle addition) 45 15 2%
44 lb Apple Juice44 lb Apple Juice 45 1 86.6%
60 oz frozen apple juice concentrate (thawed)60 oz frozen apple juice concentrate (thawed) - (late boil kettle addition) 45 1 7.4%
50.78 lbs / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 1.7 g | 6.8 qt) 2.06 8.2  
Volume increase from sugar/extract (early additions) 3.44 13.8  
Pre boil volume (equipment estimates 5.14 g | 20.6 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.36 1.4  
Boil off losses    
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 2.06 8.2
Equipment Profile Used: System Default
 
Notes

Ingredients, Part 1:
7 x 96 ounce bottles (5.25 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
2 lbs. Dextrose
Nottingham Yeast

Ingredients, Part 2
5 campden tablets (Optional, see notes)
5 – 12 oz. cans of Frozen Apple Juice Concentrate, thawed to room temperature
12 oz. Caramel Syrup

Recipe for Caramel Syrup:
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil. At boil, reduce heat and simmer for about 5 minutes (until volume is reduced to half). Let cool & bottle for future use.

Part 1 (Started 1/7/12):
Opened 1 bottle of apple juice, got a gravity reading of 1.050. Temp is 64 degrees.

In a 6 gallon carboy, pour in bottles 1 and 2 of apple juice.

Open bottles 3 and 4 of apple juice. Pour half of each bottle into carboy. Add 1 pound dextrose per bottle to the remaining amount of apple juice in bottles 3 and 4. Shake bottles to mix sugar and apple juice. Pour bottles 3 and 4 into carboy.

Pour bottles 4, 5, and 6 of apple juice into carboy. Take another sample for OG, got a reading of 1.064. Open Nottingham yeast, pour into carboy. Agitate carboy to mix in yeast. Pour bottle 7 of apple juice into carboy.


Part 2 (In about 14 days):
Check for target FG of 1.010 to 1.015

Rack cider into a 5 gallon carboy.
OPTION: If you want a still cider, add 5 crushed Campden tablets to the cider at this time. If you want a carbonated cider, skip this optional step.
Make the Caramel Syrup and wait 24 hours before proceeding.

After 24 hours, siphon cider into your bottling bucket. Add the Caramel Syrup and the 5 cans of apple juice concentrate while siphoning to aid in mixing. Bottle the cider and enjoy.

If you are carbing in the bottle, be aware that this will carb up fast (4 - 5 days) due to all the sugar. I highly recommend that you fill and cap a plastic pop or beer bottle first, and use that as a guide to tell you when it will be time to Stovetop Pasteurize the batch.

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  • Last Updated: 2015-08-23 00:09 UTC