Never saw it. I just don't watch reality TV. Its always unrealistic.
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Keith and I have bumped into each other previously on this topic...
I've been making a smoked apple ale for years as well. This year I decided that I don't really like the smoke too much so I'll delete that from my recipe as a personal preference. I basically make a small 2-gallon BIAB batch of beer, then warm up a gallon of cider on the side to about 160-170 F for 15 minutes to sanitize and add at the very end of the boil, to make a total of 3 gallons apple ale. It's quite delicious. Tart with just a hint of apple, not in your face appley, but pleasant. I heat my cider but don't boil it, and this helps prevent the cloudiness you would get otherwise.
I personally wouldn't heat the juIce. I would make my concentrated brew then dilute with apple juice to hit the bittering you are shooting for. store bought already pasteurized so just open and pour in. Fresh press throw a campden tablet in the juice let it sit at least a day then throw it in. Less you heat things like juices or honeys the more character you retain Imo