r/Homebrewing • u/Semaj850 • 1d ago
Hold My Wort! Carmel apple wine.
First post here I believe. I’ve been homebrewing since 15 (if I can’t buy it; make it, lol) after the years I actually really started to love the hobby and have tried many things. I don’t usually like backsweetened drinks but this one I kinda am antsy to try later.
I have a 1 gallon small batch of apple cider wine; it’s 13% ec1118 yeast and ld Carlson nutrient. Once fermentation finished I added two of these spice packs I got at an apple orchard. It was mulling spice but in a tea bag. Added two in. Let it clear up.
I was just going to do a pumpkin spice but I got the idea if I added some Carmelized turbinado sugar I had laying around I could do like a candy apple style wine.
Edit. It’s got potassium sorbate to prevent further fermentation. But also I just drank a 750 ml pretty damn good I’m feeling pretty good off this
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u/fugmotheringvampire 1d ago
Well now i got the idea to try some belgian candi syrup in a cider or mead
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u/Semaj850 1d ago
Go for it. I just tried this. Is flat so not as tasty as id like but it still is crisp and intoxicating. Everything I need.
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u/abd1tus 1d ago
I’ve made apple wine with brown sugar for a bit of caramel finish. It’s nice but takes some fine tuning to meld the flavors. Just keep in mind that it’s not going to come out sweet if that’s what you are going for. For sweet you’ll either need to add something to halt further fermentation like campden tablets and potassium sorbate, or pasteurization. Or let the sugar ferment out, in which case you will end up with a bit drier batch, and back sweeten with an unfermentable sugar like erythritol or lactose.
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u/Semaj850 1d ago
Used potassium sorbate :) should’ve mentioned that. Not looking for crazy sweet but more just the toasted Carmel flavors
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u/antsygroundwork 1d ago
Carmelized sugar in a cider wine sounds dangerously good, like liquid fair food. Curious how much of that burnt sugar flavor actually survives fermentation