ShareBrewing
Well-Known Member
- Joined
- Aug 23, 2016
- Messages
- 274
- Reaction score
- 110
Brewing up a cyser this weekend and wanted to go in a caramel apple pie direction.
Let me know what you think.
Found a recipe or two on here for caramel apple mead but they just add pounds of actual caramel to the must. Instead I want to try to get the caramel flavor from caramelizing a portion of the honey for the cyser.
Here’s my recipe (5-6 gal):
- 6 lbs Clover honey
- 6 lbs Clover honey **(caramelized 1.5 hours)
- 4 gal Fresh pressed apple cider
- 1/4 gal apple syrup **(cooked down from 1 gal)
- 2 or 3 lbs cooked apples
- 2 small cinnamon sticks (2 inches long)
- packet Lalvin 71-B or D-47 yeast
- 3 tsp Super Ferment (yeast nutr.) + 1/2 tsp every 2 days for 8 days.
- 3 tsp pectic enzyme
While caramelizing 6 lbs of the clover honey in a large 5 gal kettle, on my other burner will be the cider that is reducing down to a syrup about 1/4 the volume of the original gal. I’m debating on adding the cinnamon sticks to this reduction while it cooks, as i don’t want a strong cinnamon flavor. The honey will cook for 1.5 hours in a low-medium heat, adding a small amount of water at about the hour mark. I try not to let the honey get absolutely black like some other bochets, but opt for a nice dark mocha brown color.
Once the caramelized honey is finished it is combined with water and mixed. Along with that you’d mix in the apple cider syrup, 4 gal of fresh cider, and the rest of the clover honey. On top of this, I’ll cook down 2-3 lbs of apples (variety TBD) and add that to the primary.
My OG should land somewhere between 1.130-1.140 hopefully. Should land somewhere between 14-15% if all goes well. Going for an apple pie with a toasted marshmallow on top... in mead form!
Cheers!
Let me know what you think.
Found a recipe or two on here for caramel apple mead but they just add pounds of actual caramel to the must. Instead I want to try to get the caramel flavor from caramelizing a portion of the honey for the cyser.
Here’s my recipe (5-6 gal):
- 6 lbs Clover honey
- 6 lbs Clover honey **(caramelized 1.5 hours)
- 4 gal Fresh pressed apple cider
- 1/4 gal apple syrup **(cooked down from 1 gal)
- 2 or 3 lbs cooked apples
- 2 small cinnamon sticks (2 inches long)
- packet Lalvin 71-B or D-47 yeast
- 3 tsp Super Ferment (yeast nutr.) + 1/2 tsp every 2 days for 8 days.
- 3 tsp pectic enzyme
While caramelizing 6 lbs of the clover honey in a large 5 gal kettle, on my other burner will be the cider that is reducing down to a syrup about 1/4 the volume of the original gal. I’m debating on adding the cinnamon sticks to this reduction while it cooks, as i don’t want a strong cinnamon flavor. The honey will cook for 1.5 hours in a low-medium heat, adding a small amount of water at about the hour mark. I try not to let the honey get absolutely black like some other bochets, but opt for a nice dark mocha brown color.
Once the caramelized honey is finished it is combined with water and mixed. Along with that you’d mix in the apple cider syrup, 4 gal of fresh cider, and the rest of the clover honey. On top of this, I’ll cook down 2-3 lbs of apples (variety TBD) and add that to the primary.
My OG should land somewhere between 1.130-1.140 hopefully. Should land somewhere between 14-15% if all goes well. Going for an apple pie with a toasted marshmallow on top... in mead form!
Cheers!