YOU MAY LIKE: Low Calorie Hot Drinks At Starbucks Go Ham With Toppings Have faith, the drink still tastes great.Īlso, don’t hesitate to ask the barista if they can swap out the regular syrups for sugar-free versions. Well, for starters, just skip the whipped cream or any extra toppings. I’ve been trying to be a bit more health-conscious lately, and guess what? You can totally make these drinks lighter. It’s more common than you’d think, so go ahead and ask! Make It Low-Calorie ![]() They’ll either add ice to the juice or use packaged apple juice from Tree Top. Seriously, don’t hesitate to ask the barista to ice your favorite hot apple juice drink. Summer might be fleeting, but it’s okay to still want your apple juice drink iced! ![]() Just a heads-up, though-syrups can pack a caloric punch, so keep an eye on that if you’re counting. But don’t shy away from fruity syrups like strawberry or raspberry. Start with your base drink, like steamed apple juice or caramel apple, and then go wild.įall flavors like chai, pumpkin, and cinnamon are always a hit. Good luck.Ĭhemiker wrote:I just finished my first cider, and it was super easy! Here are my notes:Let’s play with syrups. Refer to a good book on cider such as Watson's for deeper details. If you're shooting for Strongbow, then don't add any sugar at all, it will make the cider way too strong. Your homemade hard cider will take longer to ferment than beer, and it will naturally finish dry with a specific gravity of anywhere between 0.992 and 1.005, which packs a good alcohol wallop of about 6-7% without any added sugar. ![]() Then let it ferment in the 60s for a month or two, and it's good to go. I like US-05 and Cote des Blancs, but any dry beer or wine yeast will work fine. Then add a pack or two of dry yeast - for your first batch it doesn't matter which brand you use. Add 1 crushed Campden tablet (bisulfite) per gallon and let the juice sit for 24 hours. Recipes are pretty much as simple as: Get a bunch of good juice. The best book on the topic IMHO is Ben Watson's "Cider, Hard & Sweet". Either way, I think your wife would like the good old American common cider just as much, if not more than the Strongbow. You can use store-bought juice for this purpose, but I prefer to use fresh brown colored cider from an orchard that has chunks of apples and wild yeast in it, etc. Seriously.Īll that being said, you can still make a very good cider out of USA apples such as Honeycrisp, Gala, Braeburn, McIntosh, etc., but it's not fair to call it an English cider at that point. If I was to make a Strongbow clone, the ingredients would be apple juice concentrate and lots of water. I must regret to inform you that Strongbow is actually a very wimpy and watered down version of an English cider. They also use sharp apples such as Bramley's and Michelin to add more snapping tartness. To make a true English cider, you need to use true English bittersweet and bittersharp apples such as Dabinett, Yarlington Mill, Foxwhelp, Kingston Black, etc. I'm making an R&D batch of cider right now with White Labs Abbey yeast to see what happens. You could probably use a similar yeast if you can't find the exact one. I went with this yeast because my homebrew shop told me it was supposed to have a relatively low attenuation. Then if it's too dry, you can add the chemicals (to stop yeast reproduction) and concentrated apple juice in 1/4 can or 1/2 can increments until you like it. I would say to carb it and taste before you add the chemicals or apple juice if your wife likes English style. It turned out GREAT! I gave it out for Christmas and everyone said it was really good. Rack onto 1/4tsp Potassium Meta Bisulfite (50ppm), 4g Potassium Sorbateġ full can Tree Top concentrate to back-sweeten ![]() Wine yeast (cote de blanc dry yeast by Fermentis) I just finished my first cider, and it was super easy! Here are my notes:ĥ gal tree top apple juice, pasteurized, no preservatives
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