Beer Forum

I'll looking to make a 5gal batch of cider. I wanted to get a hint of caramel flavor in there. I was going to steep some crystal 120, but I'm afraid I will get some burnt flavor from it. Thoughts? Suggestions?

Also, what type of yeast would you use if you weren't looking for it to get too dry?

I have a great cider on tap right now. I sweetened a five gallon batch with 2 pounds of turbinado sugar and fermented it with Wyeast Sweet Mead yeast. Finished out at about 1.008. Has great apple flavor and aroma. Usually those get scrubbed out with other yeasts.

Wayne