Smoked Maple Old Fashioned: Use a smoking gun or a lit cinnamon stick to infuse the cocktail with a smoky aroma just before serving.It adds a floral sweetness that pairs well with the apple cider. Cider and Honey Old Fashioned: Replace the maple syrup with raw honey.This adds a sweet, sticky touch that complements the apple and maple flavors.
Caramel Apple Old Fashioned: Rim the glass with caramel before pouring in the cocktail.This adds a warming and aromatic layer that’s great for cold evenings. Spiced Cider Old Fashioned: Infuse the apple cider with cloves, star anise, and a slice of ginger before using it in the cocktail.I’ve also include a few other unique flavored old fashioned recipes below. Here are a few variations you can make to this specific recipe. I prefer these longer cinnamon sticks for cocktail garnishes. Cinnamon Sticks (for garnish): A visual treat that subtly infuses the drink with its warm, aromatic essence as it steeps.Orange Bitters: Introduces a zesty citrus edge, elevating the aromatic experience and bridging sweet and spicy notes.Its taste is reminiscent of crisp fall days and fresh orchards. Apple Cider: Offers a tangy but fresh kick, balancing the cocktail’s richness.Produced artisanally for both flavor and sustainability. Pure Maple Syrup ( Finding Home Farms): A rich, natural sweetener with caramel undertones.Single barrel bottling ensures a unique character in every sip. Bourbon ( Four Roses Single Barrel): A premium bourbon with spicy flavors and a smooth finish.Now we are ready to gather up the handful of ingredients you’ll need to shake up this cider and maple old fashioned. Its inviting amber hue and tantalizing taste make it a perfect conversation starter. Whether you’re hosting a fall-themed party or just having a quiet evening with friends, this drink is sure to be a hit.It’s straightforward to make, requiring minimal ingredients, but the end result is a cocktail that feels both upscale, approachable, and seasonal. This Cider and Maple Old Fashioned embodies effortless elegance.By swapping out sugar for maple syrup and adding a splash of apple cider, you get a harmonious blend of flavors that’s both familiar and unique. While we all appreciate the timeless allure of a classic old fashioned, this version offers a unique fall-inspired twist.At what point would you consider pitcing another yeast (I have a packet of Lalvin K1V 1116 that I could use). add other nutrients? it's a small batch (2 gallons), and the sugar level is not that high, so I don't want to overdo it.
Aerate/degas daily until it gets to at least 10 brix? So two days ago, after having degased a little (a good inch of foam was created) I pitched in 2 grams of Yeast energizer, and 1 gram of yeast nutrient. Looks also that I should aerate/degas during the first part of the fermentation. So there was some fermentation, albeit slow.Īfter doing some reading, it looks like the maple sap by itself may have been lacking nutrients. I took a quick sample: still very sweet, 13 Brix.
That's 9 days ago.Īfter 5 days, I was barely noticing any activity (just some tiny bubbles here and there). I areated somewhat, like I do with wort, and let it be (at about 68F ambient). I brought it back home, and a few days later, after a quick boil to kill any weird stuff that could have grown in the meantime, I dumped it as is in a fermenter, and pitched a rehydrated packet of Nottingham yeast (that's what I had on hands). We boiled down the sap to 15 Brix (still ways from being maple syrup). A few weeks ago, at the end of this season, there was some leftover maple sap, and with my BIL, we decided to try something. My parents have a small home sugar shack (about 100 maple trees tapped). I'm putting this in "mead", even though it's not technically mead, as I believe it is likely a similar process.
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