I’ve been making a bunch of fruit wines this year, but most of those are just ways for me to kill time. What I’m really excited about making is hard apple cider and apple wine, and I have a few jugs available to make several batches. I have a gallon batch of apple wine going right now, and am planning another gallon batch of hard cider soon. Whats left are my two half-gallon jugs, which are the perfect size for things which are a little bit more experimental. For the first one I decided to create a batch of Caramel Apple Wine. This recipe is for a half-gallon batch. Scaling it up should be pretty straight-forward to a point. Too much sugar in the pot will be hard to caramelize. You might need to work in batches.
The regular subscriber (and I suspect there is only one) will notice that this recipe has been heavily influenced by the Caramel Apple Jam recipe I posted a while back, and which has been a household favorite since I first made it.
Caramel Apple Wine
- Apple Cider
- White Sugar
- 1/2 Tsp Vanilla Extract
- Yeast: Cotes des Blancs
- Starting Gravity: 1.104
- Yeast Nutrient
Add 1 cup of sugar and 1 cup of water to a high-walled stockpot. Cook over medium heat, stirring only if necessary, until the sugar turns a deep brown. Add in 4 cups of apple cider and stir until all the caramelized sugar is dissolved. I didn’t let the cider come to a boil, but I don’t think it will hurt too much if you do.
Add the caramel cider and another 4 cups of cider (8 cups total) to a mixing bucket. Add enough sugar to bring the gravity up to 1.100 (for me, it was another cup). Add in vanilla extract to taste (my home-made extract is less strong than most store-bought varieties, so you may want to start smaller. A subtle vanilla flavor to compliment the caramel is all I wanted). Funnel the must into a sterilized half-gallon jug. If there is any left over, save it for topping off after the trip to secondary.
I added 1/2 Tsp of the yeast nutrient up front. I have been using a staggered feeding schedule for some of my other brews, but for this one I added all the nutrient up front.
Allow the mixture to cool to room temperature before pitching the yeast.
I stole my customary taste-test during the rack to secondary. The wine definitely tastes of caramel apple, though the caramel flavor is not as strong as I expected. I’ll probably do a lot of second-guessing about both the amount of caramelized sugar I used and also the amount it was caramelized. Did I let it get dark enough, or did I panic and take it off the heat too soon? Did I just not make enough?
In a few months when it’s good and ready I’ll taste it again with a definite eye towards making sure the caramel flavor is properly balanced. Maybe it will pop out more when the mixture mellows out after aging.