roadmonkeytj wrote:I'm not sure what you did that this didn't work - I use a gallon of premium cider and gallon of good juice - 3 cup pure cane with 1 cup light brown sugar. I do use honey and have no issues. I heat at full heat the cinnamon sticks and both gallons after it begins to warm I add about a 1/3 cup pure honey and keep stirring once the heat is warm all the way almost hot add the sugar mix stir till fully dissolved. Bring just to boil - I take it off the heat right before it boils. Let cool remove sticks and add licker. Now I do add a couple ingredients that I wont share here because I have a bartender trying to replicate my recipe with no avail. I have a small devote following that are constantly wanting my version, They have tried to make it themselves and can come nowhere near - maybe one day I'll share my secrets lol. Now a note using a premium cider will have more "sediment" you can strain this out after a week through a sheet or you can leave it in. I prefer to leave it in it will settle to the bottom of the carboy and you can pour off the top with no issues - just don't shake the jug. Mine comes out looking like cider and smelling like pie.
I have since made a few changes to my recipe. the end result is pure perfection. tastes just like grandmas apple pie with a kick that sneaks up on you and bites ya in the ass.
I am now working on a new stronger recipe, made completely different.
P.S. And I now filter all of my pie thru a sediment filer at 1 micron. makes for a beautiful bottled product that tastes every bit as wonderful as it looks.