DeniseHogemann
Member
- Joined
- Nov 20, 2011
- Messages
- 72
- Reaction score
- 1
Found this recipe. What do you think? I would use the frozen apples I have instead of juice
Here it is:
4 lbs. Carmelized Sugar
1 lb. Granulated Sugar
1/2 C Brown Sugar
2 Tblsp. Ground Cinnamon
1/2 tsp. Nutmeg
7 tsp. Acid Blend
1 1/4 tsp. Tannin
2 1/2 tsp. Pectic Enzyme
2 Campden Tablets
5 Gallons of apple juice
The best way to get the carmelized sugar into the must is to heat 3/4 of a gallon of the juice to just about boiling and slowly add the carmel. Because of the 200 degree difference in temperature, the carmel will instantly boil the juice on the surface. It is a two person job. One slowly pours while the other stirs like mad. Once it has adjusted to room temp. add it to the rest of the must. My wife and I have made this wine the past three years and have tweeked the recipe each time. This year we used fresh apples, where in years past we have used juice and have added other spices such as cloves or cinnomon sticks instead of ground. It is a work in progress. Enjoy and be creative.
To carmelize the sugar:
I usually go for broke and add the whole 4 lbs of regular granulated sugar to a To carmelize the sugar:
I usually go for broke and add the whole 4 lbs of regular granulated sugar to a stainless steel pot and slowly heat it until it begins to brown. You must stir it constantly, I find a wooden spatula works best for this, or it will burn before you even know it. As the sugar begins to brown, keep working until it all melts. Then move fast by adding it to the heated juice so that the carmel does not either burn or solidify. It is the same way as when you make candy, if anyone has done that.stainless steel pot and slowly heat it until it begins to brown. You must stir it constantly, I find a wooden spatula works best for this, or it will burn before you even know it. As the sugar begins to brown, keep working until it all melts. Then move fast by adding it to the heated juice so that the carmel does not either burn or solidify. It is the same way as when you make candy, if anyone has done that.
Here it is:
4 lbs. Carmelized Sugar
1 lb. Granulated Sugar
1/2 C Brown Sugar
2 Tblsp. Ground Cinnamon
1/2 tsp. Nutmeg
7 tsp. Acid Blend
1 1/4 tsp. Tannin
2 1/2 tsp. Pectic Enzyme
2 Campden Tablets
5 Gallons of apple juice
The best way to get the carmelized sugar into the must is to heat 3/4 of a gallon of the juice to just about boiling and slowly add the carmel. Because of the 200 degree difference in temperature, the carmel will instantly boil the juice on the surface. It is a two person job. One slowly pours while the other stirs like mad. Once it has adjusted to room temp. add it to the rest of the must. My wife and I have made this wine the past three years and have tweeked the recipe each time. This year we used fresh apples, where in years past we have used juice and have added other spices such as cloves or cinnomon sticks instead of ground. It is a work in progress. Enjoy and be creative.
To carmelize the sugar:
I usually go for broke and add the whole 4 lbs of regular granulated sugar to a To carmelize the sugar:
I usually go for broke and add the whole 4 lbs of regular granulated sugar to a stainless steel pot and slowly heat it until it begins to brown. You must stir it constantly, I find a wooden spatula works best for this, or it will burn before you even know it. As the sugar begins to brown, keep working until it all melts. Then move fast by adding it to the heated juice so that the carmel does not either burn or solidify. It is the same way as when you make candy, if anyone has done that.stainless steel pot and slowly heat it until it begins to brown. You must stir it constantly, I find a wooden spatula works best for this, or it will burn before you even know it. As the sugar begins to brown, keep working until it all melts. Then move fast by adding it to the heated juice so that the carmel does not either burn or solidify. It is the same way as when you make candy, if anyone has done that.
Last edited:
