Caramel Oak Cyser
Experience the rich complexity of Caramel Oak Cyser, a unique blend of apple cider and honey, aged on oak chips. This tantalizing beverage harmonizes sweet caramel notes with crisp apple flavors, finished with a hint of vanilla that captivates the palate. Perfect for sipping by the fire or sharing with friends at gatherings, this cyser is a true delight for any cider lover.
ingredients
- 3 gallons fresh apple cider
- 2 pounds honey (preferably wildflower or clover)
- 1 cup caramel sauce (homemade or store-bought)
- 1 teaspoon vanilla extract
- 1 packet of champagne yeast (or cider specific yeast)
- 2 ounces oak chips (medium toast)
steps
- 1.
Begin by sanitizing all equipment, including fermenters, airlocks, and stirring utensils.
- 2.
In a large pot, gently heat 1 gallon of apple cider to about 150°F (65°C) and dissolve the honey and caramel sauce into the warm cider, stirring thoroughly.
- 3.
Remove from heat and combine with the remaining apple cider in the fermenter.
- 4.
Allow the mixture to cool to room temperature, then add the yeast and vanilla extract.
- 5.
Stir in the oak chips, ensuring they are submerged in the liquid.
- 6.
Seal the fermenter with an airlock and place it in a cool, dark location, allowing it to ferment for 2 to 4 weeks.
- 7.
Once fermentation is complete (specific gravity remains steady), siphon the cyser into another sanitized container, leaving sediment behind.
- 8.
Age the cyser in a cool place for an additional 1 to 2 months, sampling periodically to check flavor development.
- 9.
Once aged to your liking, bottle the cyser, ensuring to leave a little headspace, and refrigerate to chill before serving.
