So I got the idea of making an Apple Butter Wine after seeing Smoky's thoughts on experimenting with caramelized honey and coincedentally, the ABC brewgroup. This is a bit of an experiment...
What I did:
4# Additive free apple butter (cooked apples with cider only)
2# Cane Sugar
1tsp yeast nutrient
1tsp pectic enzyme
1tsp Acid blend
1 crushed campden tablet
2ea 3" cinnamon sticks
2ea whole cloves
1/4 tsp nutmeg
Red Star Montrachet Yeast
11/27/2007
Placed 1# sugar in enameled pot with 1tsp yeast nutrient. The sugar was slowly heated while constantly stirring until mixture was getting very dark (like coated in molasses). Enough water was added to the pot to dissolve the caramel sugar and another 1# untreated cane sugar was added. The sugar was thoroughly dissolved and allowed to cool somewhat. The caramelized sugar had no hint of scorching or bittering. It was very complex with caramel flavors though.
To the pot (no heat), the 4# apple butter was stirred in to make it possible to pour into a 3 gallon carboy using a funnel. Remaining ingredients were added and shaken vigorously. Water was added to just under 1.5 gallons and the whole lot shaken some more. I reserved a large glass of the must and placed in the fridge, covered.
Montrachet was rehydrated and then some sugar added to get it foaming good. Dumped the foamer into the carboy around 10:30PM
11/28/2007 8:30AM - Very slow bubbling out the airlock, maybe 2 BPM. Hope to come home from work to some foam!
My hopes for this are that it will contain a lot of caramels that will not ferment out and keep it slightly sweet and very complex when the yeast run out of food. I could not get a SG because the apple butter makes the must very thick. The glass of reserve is in the fridge and I plan to strain it tonight so I can establish an OG. I'm shooting for 12-14% PA that Montrachet should be able to chew through without problems.
What I did:
4# Additive free apple butter (cooked apples with cider only)
2# Cane Sugar
1tsp yeast nutrient
1tsp pectic enzyme
1tsp Acid blend
1 crushed campden tablet
2ea 3" cinnamon sticks
2ea whole cloves
1/4 tsp nutmeg
Red Star Montrachet Yeast
11/27/2007
Placed 1# sugar in enameled pot with 1tsp yeast nutrient. The sugar was slowly heated while constantly stirring until mixture was getting very dark (like coated in molasses). Enough water was added to the pot to dissolve the caramel sugar and another 1# untreated cane sugar was added. The sugar was thoroughly dissolved and allowed to cool somewhat. The caramelized sugar had no hint of scorching or bittering. It was very complex with caramel flavors though.
To the pot (no heat), the 4# apple butter was stirred in to make it possible to pour into a 3 gallon carboy using a funnel. Remaining ingredients were added and shaken vigorously. Water was added to just under 1.5 gallons and the whole lot shaken some more. I reserved a large glass of the must and placed in the fridge, covered.
Montrachet was rehydrated and then some sugar added to get it foaming good. Dumped the foamer into the carboy around 10:30PM
11/28/2007 8:30AM - Very slow bubbling out the airlock, maybe 2 BPM. Hope to come home from work to some foam!
My hopes for this are that it will contain a lot of caramels that will not ferment out and keep it slightly sweet and very complex when the yeast run out of food. I could not get a SG because the apple butter makes the must very thick. The glass of reserve is in the fridge and I plan to strain it tonight so I can establish an OG. I'm shooting for 12-14% PA that Montrachet should be able to chew through without problems.
Caramel apple butter cider, yum :tongue3:
