Edwort's Apfelwein Grog

[doubleb]

I'm having company over tonight and was thinking of trying the grog from the "Man, I love Apfelwein" thread.


What else can you do with this recipe?
EdWort says, "this makes a great Grog in the winter time. Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up."


OK so what is turbinado sugar? Is it easily found at the local market, and if not is there a substitute for it?

 

[mrkristofo]

I'm having company over tonight and was thinking of trying the grog from the "Man, I love Apfelwein" thread.


What else can you do with this recipe?
EdWort says, "this makes a great Grog in the winter time. Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up."


OK so what is turbinado sugar? Is it easily found at the local market, and if not is there a substitute for it?

Yeah, it will come in a brown box called "Sugar in the Raw". Should be very easy to find.

It's pretty much just that: unprocessed cane sugar. It has a light brown color.

 

[doubleb]

Yeah, it will come in a brown box called "Sugar in the Raw". Should be very easy to find.

It's pretty much just that: unprocessed cane sugar. It has a light brown color.

ooooohh yeah I know what your talkin about. Thanks for the the reply and I'll be trying that grog out tonight.

 

[Tenchiro]

I bet a 50/50 mixture of Quelque Chose w/ Rum would be just as good. And a little less obliterating.

 

[doubleb]

It was a bit too warm to put this together. I'll have to do it on a colder gathering.

 

[rpucci]

Yeah, it will come in a brown box called "Sugar in the Raw". Should be very easy to find.

It's pretty much just that: unprocessed cane sugar. It has a light brown color.

Sugar in the raw is basically cane sugar with a bit of molasses thrown in for color and flavor

 

[homebrewer_99]

I made a batch didn't like the taste of it.

I put some potassium sorbate in there to stop fermentation.

I masked it by taking 2 C apfelwein and heating and dissolving 1.5 C Dark Brown Sugar, 1/2 C Splenda, and a couple large cinnamon sticks boiled for a few minutes. Then it was too sweet and cloying.

I heated it in a microwave and it tasted great...go figure...5 gals of grog...