StillSmart

@ Robert: I know how you feel. People like my rum, but go nuts over the Apple Pie. Whatever it takes to keep the multitudes happy, I guess. Mine comes out at 30% ABV

@ Anavrin: I use 1/3 that amount of sugar - without honey. Often a little difficult to rescue a ...... You can double up on other ingredients, or probably better to suffer through it and do it right next time.

Most people drink mine straight. Xmas day will try with whipped cream or perhaps vanilla ice cream.

Well I bottled 2 litres and drank the leftover bit that wouldn't fill a bottle with some lemonade, took the edge off the cinnamon (and me :-)

I could always run it through the Airstill to recover the alcohol and have another go I guess

Last night we got stuck into Apple Pie poured over vanilla ice cream. Delicious.

Anavrin wrote:Quite a strong cinnamon taste, maybe two sticks was too much, anyone know how to rescue it, more apple jucie I guess

Dilute the cinnamon by making an equal amount of apple pie without cinnamon?

YHB wrote:I use something like this it varies every time.

750 ml Apple Juice
500 ml 100 Proof Grain Spirits(or neutral)
125 g Sugar
2 Cinnamon Sticks
Handful of Raisins

Combine Apple Juice/Cider, Sugar, Raisins and Cinnamon in a saucepan, and bring to a boil, stirring to dissolve the sugar. Once boiling, turn off heat and allow to completely cool. Once cooled, remove the cinnamon, strain and add the spirits and then bottle. The flavor is great straight away, but will improve over time.

The flavor is better if you stick one of these on the bottle

I'm just trying this the house smells so nice

I find it too tasty to have a highish %abv.

One(little bottle) capfull of vanilla extract into a litre bottle. Add cinnamon stick and 200ml of 90+% neutral. Top up to 1 litre with cloudy apple juice from Aldi. My local Aldi has just started stocking this again, tastes way better than the filtered stuff.

Almost impossible for it to last a week. When I take a couple of bottles to a party, it is the first to go.

i tried the recipe i posted above it came out like FIRE P---, either i did something wrong or the 2 cinnamon sticks was a typo! it was awful!. i need a method and good recipe PLEASE!
thanks
Jag

Jaggie wrote:i tried the recipe i posted above it came out like FIRE P---, either i did something wrong or the 2 cinnamon sticks was a typo! it was awful!. i need a method and good recipe PLEASE!
thanks
Jag

You may be correct on the Cinnamon stick point,not all of them are created equal.
There are the teeny Shwartz type ones,the whoppers available at H & Barrett,and the chunks of timber that I recently bought online.

Other than that,maybe try PieOPah's recipe on the preceeding page,I favour a variation on that.

Robert.

It is very easy to overdo the cinnamon. I do not cook for more than 30 minutes and remove cinnamon sticks as soon as I am done cooking. A hint of cinnamon works just fine.

The color in the final product is derived from the apple juice, brown sugar and cinnamon. Nothing else is added.

Anybody previously used the cinnamon sticks from the foreign food isle in Tesco. Was in there the other day and saw a brand packed in China for less than a couple of quid.

Plenty in a packet and the smell was quite strong even though it was unopened.

I have not seen it in Tesco,but suspect you mean the less pretty,bigger,beefier looking chunks of Cassia bark,known as Dalchini.
As far as I know,it comes from the same tree,smells and tastes the same,and is the ugly elder sister.
And cheaper because it is not fine bark rolled like a fine cigar,= less labour cost.
It is also the stuff that I now buy online cheaply in large quantities to make my Southern Comfort clone (check out the Recipe section).
HTH.

Robert.

You're right, they are the ones.

The description of them was spot on. Will pick up a few bags next time I'm over there. They should last ages as there is plenty in a pack.


Thanks for the info.

I've just put a litre of this together following Pieopah's version - love it!

Cheers

Hampk

Somebody was looking for my Apple Pie recipe, which was not posted here.

1 part 40% ABV white rum. Lets say 750ml.
1 part apple juice. I use DOLE which is reconstituted from ....
45g brown sugar per part.
A stick of cinnamon. Quite big sticks here. Can send a photo if you want.
Bring to the boil.
Simmer 30 mins.
I remove the cinnamon and let cool.
When cool, add 1 part 50%ABV rum. I use an aged rum but when it has gone I will use white as the sugar and cinnamon overpower the wood.
Let settle for a few days. There is some sediment. Siphon and bottle without siphon tube reaching the bottom. Sediment is very light and fine and will get sucked up easily.

Overall comes out at 30%ABV.

Thank you for that RJ. Duly noted.

Have Easydrinkers as well, so two contrasting pies to sample

Casting back a little.....finally gave the rum you coached me through a nudge last weekend and very pleasant it was too. As you said - a light rum. Looking forward to getting into more.