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Thought I'd bump my question up. :mug:

How much finished product does this recipe make approximately?

Sorry if I missed it, what were the caramel and maple recipes you used?

Thanks for the reply. I suspected as much, or at least, I was afraid of that. I'll experiment with both and see how they turn out.

I made a batch of this a few months back: https://www.homebrewtalk.com/f81/newells-groundhog-cider-woodchuck-amber-clone-85887/ It turned out great, but I'd like to make a maple version. Any advice on how to add maple syrup to the recipe would be most appreciated. I'm apprehensive due to the...

Awesome, that's the answer I was hoping for. Thanks.

I made a batch of Welchs grape juice wine via Yooper's recipe here: https://www.homebrewtalk.com/f79/welchs-grape-juice-wine-21093/ I have apx 6 gallons that are ready to be bottled that I would like to backsweeten with three different flavors. I have several 5 and 6 gallon carboys, and 2 1...

1. Nope, no boiling. :) 2. Room temp should be just fine. I did a five gallon batch at around 77 degrees, and it was great. 3. No need. :) 4. No need for a starter. Just pitch a yeast pack on top and let it do it's thing. One pack is enough. I used yeast nutrient, but that's up to you.

Sure is. :)

Excellent, I suspected it'd be alright. Thanks for the info. :)

I made a batch of this and bottled it using the pasteurization method in the cider forum. If I recall, it filled about 54 bottles. I didn't backsweeten quite as much as I should have, but this is really tasty, and everyone who's tried it loves it. I'll definitely be making another batch in the...

I have a rookie question. I'm ready to rack to my secondary and top off. Due to miscalculating my starting ingredients, I ended up with more than I planned, so I've got a 6.5 gallon carboy and two one gallon bottles fermenting. On to my question: I used a different type of wine yeast for the...