So if honey is mead what is caramel or is it less nutrient viable than honey?
Also have seen maple syrup used how does the name change with that?
Depending on the first question when using caramel would one just need the sg of the caramel to be used to use the calculator to find weights for other add ins? ie apples..
Since most of u see my intention by now, caramel apple cider, (not a hard or a soft more of a mellow cider ha ;-) since I wish it to be pure and simple if possible.
The omission or ratio of honey - caramel is my ? And how to handle the added (if added) acid levels or any other unexpected variables from this type of path, Thanks Ahead of time for the help as all input keeps me on the right path.