Page 1 of 2 12 LastLast
Results 1 to 20 of 22

Thread: Caramel...Whatchamecallit..!?!?

  1. Default Caramel...Whatchamecallit..!?!?

    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.

  2. #2
    Join Date
    Aug 2010
    Location
    San Francisco, CA
    Posts
    1,516

    Default

    I don't know how well caramelized sugar would work, nor what it would be called. However, there are meads made with caramelized honey which are called a brochet (although maybe it's spelled bochet? I can't really remember).

    Do some searching on the forum, and you'll find plenty of threads about it.

    Any reason you want to use straight caramel instead of caramelized honey? You could always just add some caramel into a cider like you originally planned, but I am unsure of what things you'd need to be aware of for a successful fermentation. Sounds like something you'll just have to try.
    Last edited by YogiBearMead726; 03-26-2012 at 03:31 PM.
    Find what you like, and hone it to perfection.

    And don't serve dodgy beer!

  3. #3

    Default

    caramelized honey mead = bochet, not brochet. Brochet is a town in Manitoba.
    maple syrup mead = acerglyn

    Making a bochet/cyser combo could give you the caramel apple flavor you are looking for. Alternatively you could make a cyser and add caramel flavor later.

  4. #4
    Join Date
    Aug 2010
    Location
    San Francisco, CA
    Posts
    1,516

    Default

    Quote Originally Posted by Guinlilly View Post
    caramelized honey mead = bochet, not brochet. Brochet is a town in Manitoba.
    Good to know!
    Find what you like, and hone it to perfection.

    And don't serve dodgy beer!

  5. #5

    Default

    I'd have to know exactly what you mean by 'caramel' before I advised. There is a big difference between caramel candy (which has butter, cream, and vanilla) and caramel sauce (which is just sugar and water heated till it changes color).

    The candy has things in it that aren't really fermentable without special steps (look up malolactic fermentation) and are supposed to be sour types of fermentation anyway which doesn't seem to be the flavor you're going for. A caramel sauce won't have those rich, buttery/vanilla tones that the candy does and (IMO) wouldn't really taste like a caramel apple.

    I'd go with a cyser bochet, the couple of bochets that all started around the same time seemed to come out with some really nice caramel notes from what people have been posting.
    Angry Viking Hedgehog say "Give me mead or I poke ya!"

  6. #6

    Default

    I've never tried it but they do have Caramel flavored extract and by the ingredients I don't see anything that would be an issue in mead http://www.amazon.com/faeries-finest.../dp/B000UA0QDQ

  7. #7
    Join Date
    Jan 2012
    Location
    Clinton Township Michigan
    Posts
    84

    Default

    I have a 1 gallon batch of caramel apple cyzer going right now. I used the "quick cyzer" recipe on this site but replaced one of the two pounds of honey with a pound of sugar that I carmamelized. It started at 1.130 sg. I missed the 1.017 by a few points and put it in the fridge at 1.014. Three days later it was 1.012 when I racked it onto the campden and sorbate. It will be about 15.3%. It is now clearing nicely but has a few weeks to go. I will let you know how it turns out.

  8. Default

    Quote Originally Posted by Soyala_Amaya View Post
    I'd have to know exactly what you mean by 'caramel' before I advised. There is a big difference between caramel candy (which has butter, cream, and vanilla) and caramel sauce (which is just sugar and water heated till it changes color).
    Great point!! As I recently found my way to this circle in other conversations...
    Caramel sauce is what I had thot, orig possible because it seemed closer to an easy ferment

    But then flavor of caramel candy, but the issue of unferment-able sugars and the souring, which I love granny smiths for this but I have always taken this type (not the apple) description as not pleasant sour

    I wanted to look at other options as to caramelizing honey, first only because it was the most obvious to me and I like searching a room and the hallway before opening a door (video game analogy if you dont get it play Diablo should still run on any computer) Because i had seen the syrup threads and want to seek out unique things but with honey having the best ferment-able sugars, now it becomes a choice on honey and I have really been infatuated with this local Indiana clover honey, but am sure Oskar has a few blends specifically for caramelzation

  9. #9

    Default

    Quote Originally Posted by Legitapotimous View Post
    ... I like searching a room and the hallway before opening a door (video game analogy if you dont get it play Diablo should still run on any computer)...

    Man, now I'm feeling my age. I started to read that and I'm agreeing, thinking old school text adventures like Zork and here you are referencing something so new.

    I guess I'll just go put on my depends now.

  10. Default

    sounds very tasty, how tedious was that caramelizing of the pound of sugar, as I would want tips!! not a sticky kitchen

  11. #11

    Default

    Quote Originally Posted by Altricious View Post
    Man, now I'm feeling my age. I started to read that and I'm agreeing, thinking old school text adventures like Zork and here you are referencing something so new.

    I guess I'll just go put on my depends now.
    CLICK LINK.

    PLAY ZORK.


  12. #12

    Default

    Quote Originally Posted by fivecats View Post
    CLICK LINK.

    PLAY ZORK.

    EATEN BY GRUE.

    Fixed That For You

  13. #13

    Default

    Quote Originally Posted by fivecats View Post
    CLICK LINK.

    PLAY ZORK.

    Oh, I've got a better source.
    http://www.ifiction.org/games/index.php?cat=1

    All sorts of text adventures there. People still write them for competitions.

  14. Default

    Wow didnt check this thread but a huge grin on my face....btw Diablo III out in may!

    Oh DOS, how I can miss thee, (i have a macbook now)

  15. #15

    Default

    Quote Originally Posted by machalel View Post
    Fixed That For You
    THANK MACHALEL.

    YOU HAVE THANKED MACHAEL.


  16. #16

    Default

    Quote Originally Posted by Legitapotimous View Post
    Oh DOS, how I can miss thee, (i have a macbook now)
    Then you want DOSbox!

  17. #17
    Join Date
    Jan 2012
    Location
    Clinton Township Michigan
    Posts
    84

    Default

    Quote Originally Posted by Legitapotimous View Post
    sounds very tasty, how tedious was that caramelizing of the pound of sugar, as I would want tips!! not a sticky kitchen
    The third time was the charm for caramelizing the sugar. The first 2 attempts I didn't have the burner hot enough and I just evaporated the water. I found this the easiest way to go: Put 1 pound of sugar into a pan, add just enough water to make it the texture of wet sand, put it on a burner set to high (on my electric stove), do not stir at all, The sugar will start to boil and then start to darken. When it becomes a nice amber color I removed it from the heat and immediately added about a quart of apple juice to it and stirred it so I didn't end up with a block of caramel hard candy. I then added this to the must. I should be bottling this next week I will post results then.

    Vandall

  18. #18
    Join Date
    Jan 2012
    Location
    Clinton Township Michigan
    Posts
    84

    Talking Update on the Caramel Apple.

    Quote Originally Posted by Vandall View Post
    I have a 1 gallon batch of caramel apple cyzer going right now. I used the "quick cyzer" recipe on this site but replaced one of the two pounds of honey with a pound of sugar that I carmamelized. It started at 1.130 sg. I missed the 1.017 by a few points and put it in the fridge at 1.014. Three days later it was 1.012 when I racked it onto the campden and sorbate. It will be about 15.3%. It is now clearing nicely but has a few weeks to go. I will let you know how it turns out.
    I bottled this batch today, exactly 4 weeks from the day I started it. I sampled some of it with my wife and we both thought the following: It was still hot and had a tart taste like a granny smith apple. It was medium sweetness, neither sweet nor dry. We could definitely smell the caramel in the glass but it hasn't shown up in taste yet. Hopefully ageing will bring out the caramel taste, however it was quite enjoyable as it is. The plan is to drink one bottle after three months, one after 6 months, one after a year, and the last after 2 years. Only time will tell.

  19. Default

    If you can hold out that long!! Good review!

    Did u peal and core ur apples? The skin is can be bitter i hear?
    If you have a wort, you must braggab-out it

  20. #20
    Join Date
    Jan 2012
    Location
    Clinton Township Michigan
    Posts
    84

    Default

    Quote Originally Posted by Legitapotimous View Post
    If you can hold out that long!! Good review!

    Did u peal and core ur apples? The skin is can be bitter i hear?
    I used pasturized apple juice for the apple ingredient, no apples at all.

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •