darthbeer
04-19-2011, 09:46 PM
Here's the latest cider recipe I've been tinkering with. I got the general idea from some posts on HBT. Before I came up with a name, some friends start calling it "the nector." That brought to mind the saying "nector of the gods", so the working name right now is Ambrosia. The flavor I'm shooting for is an apple pie like taste.
OG 1.070
5 gallons of Mott's apple juice (7 of the large bottles from Sam's)
32 oz Honey
9 oz Molasses
Nottingham yeast
After 2 weeks it's gravity is 1.010. Racked to secondary and added:
7 sticks of cinnamon (World market)
1 vanilla bean pod (World market)
The pod was not opened. Thinking about opening it up and putting the beans themselves in a mesh bag to see how to that might add more flavors in the next batch.
2 weeks later the gravity is at 1.000
Sweetening with apple juice concentrate to 1.020 seems to be a good balance between the apple and cinnamon that brings out the cinnamon flavor without seeming to be overly sweet. Still tinkering with different concentrations, but that's a crowd pleaser so far.
OG 1.070
5 gallons of Mott's apple juice (7 of the large bottles from Sam's)
32 oz Honey
9 oz Molasses
Nottingham yeast
After 2 weeks it's gravity is 1.010. Racked to secondary and added:
7 sticks of cinnamon (World market)
1 vanilla bean pod (World market)
The pod was not opened. Thinking about opening it up and putting the beans themselves in a mesh bag to see how to that might add more flavors in the next batch.
2 weeks later the gravity is at 1.000
Sweetening with apple juice concentrate to 1.020 seems to be a good balance between the apple and cinnamon that brings out the cinnamon flavor without seeming to be overly sweet. Still tinkering with different concentrations, but that's a crowd pleaser so far.