Apple Extract

[Sammyk]

I am thinking about apple extract for the toasted carmel port. Before I buy the extract I am wondering if anyone has any thoughts?
Of course I would do some bench trials.

 

[rezod11]

My thoughts are that I would definitely try that port when it's done! Carmel apple...

 

[RegionRat]

I am thinking about apple extract for the toasted carmel port. Before I buy the extract I am wondering if anyone has any thoughts?
Of course I would do some bench trials.

I use all natural extract when I make hard cider. Works out great for me.

RR

 

[saramc]

What about freeze concentrating a syrup?
Or since this is going in port, combine a few types of peeled/cored apples and cover in high proof pure grain, perhaps some sugar, apply airlock and let it macerate in the refrig or cold garage, etc. End result should be a nice apple cordial, or skip the sugar and have extract. Toss in a split vanilla bean or two, maybe a quality cinnamon stick or two before you apply airlock.
But if you plan on buying apple extract consider this: http://www.olivenation.com/Extracts-culinary-C55.aspx The extracts they carry are fabulous, Star Kay White brands are my most preferred but I have had no issues with the other extracts OliveNation carries. Was introduced to their website via an area culinary college.
And then you have the boiled cider carried at King Arthur Flour, http://www.kingarthurflour.com/shop/items/boiled-cider-1-pint#1003# I am considering using it to backsweeten a caramel apple mead I will be starting this weekend. You can also make boiled cider at home but the stuff at KAF is so good that your teeth get tangled on your eyeteeth and you just do not see what to say!

 

[RegionRat]

saramc,
I have a bottle of Olive Nation Pure Apple Extract got ti from Amazon, good flavor. I also get extracts from http://www.naturesflavors.com/. Check em out. Pricy but good quality. I only use a couple ounces per 5 gal batch.

The King Arthur Flour one threw me a bit. I never would have thought they sell stuff like that. I have been using their flour to make bread for years.

One batch of apple wine I boiled 1/2 gal of cider down to a syrup and add it to secondary after I stabilize. It is just about ready to bottle. It smells and tastes awesome.

RR

 

[Sammyk]

I have quite a few extracts that I bought at Olive Nation. I only make fruit wines and their extracts work great on light flavored fruits.
I did not think about boiling down apple cider though. I always have or buy fresh fruits for back flavoring.

The port is a kit and the 2 I did make were a little too sweet and I thought that extract would make for more flavor and a little less sweetness.
I think I may bench trial some apples spices too.

 

[Zog]

I've had a lot of luck freezing fresh, unpastuerized and unpreserved cider. Once frozen solid, remove the cap and turn the bottle upside down in a pan to melt. The first 25% or so of volume that melts will be pure sweet apple flavor at a high brix. You can even refreeze the first melt and concentrate it even higher if you want. Boiling it down makes it taste like cooked apples rather than fresh apples. And boiling makes the pectic haze problem worse.

 

[RegionRat]

I've had a lot of luck freezing fresh, unpastuerized and unpreserved cider. Once frozen solid, remove the cap and turn the bottle upside down in a pan to melt. The first 25% or so of volume that melts will be pure sweet apple flavor at a high brix. You can even refreeze the first melt and concentrate it even higher if you want. Boiling it down makes it taste like cooked apples rather than fresh apples. And boiling makes the pectic haze problem worse.

I remember reading the freezer method of flavor extraction. I should give it a try. Thanks for reminding me!

As for my apple juice reduction "boil" was probably the wrong word to use. It was more a simmer. It has more of a caramel apple taste to it. Kinda unique.

Maybe I lucked out but there is no haze in it at all. It is clear as glass. I will post a pic or two when I bottle.

RR