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Adding Caramel to Crab Apple Wine

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winemaker_3352

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So i have picked about 6 pounds of crab apples - and i was thinking of adding the Torani caramel syrup in to aid in another flavor addition and backsweeten.

Any thoughts to this?

Is it a bad idea?

Has anybody tried this before?
 

Tom

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B4 U do check the ingredients if adding to yeast. One thought is if there are any "oils" in the caramel.
You may not need to backsweeten as its loaded with sugar.
 

winemaker_3352

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B4 U do check the ingredients if adding to yeast. One thought is if there are any "oils" in the caramel.
You may not need to backsweeten as its loaded with sugar.
No - i was only going to add this at when i backsweeten - if there is a lot of sugars in it - then i won't add a sugar syrup for sweetening.

Oils would make hard to clear - if there are - any thoughts to a substitute? As i would like to try and add a bit of a caramel flavor/aroma to the crab apples.

At least it sounds good :h.
 

Tom

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Why not add a can or two frozen apple concentrate for a f-pac?
 

winemaker_3352

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Yeah - i can certainly to that - i was just trying to think of a way to add a caramel essence to it.
 
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