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Beer Snob · 01-01-2008, 01:12 AM

Ok.... I've been running over and over in my head what I'd like to do. Double, triple and quadrupled guessed myself. Finally... the wife was sleeping and I just said... the hell with it... I'm going to brew it..... ok.. not sure what I brewed. But it will be an interesting experiment..... here it is....

3 gal sweet Apple Cider
1 lb dry wheat extract
2 lb Brown Sugar
2 lb Honey

I took 1/2 gal of cider and heated it up then added 1/2 lb Chocalate Malt (crushed with a rolling pin). To this I added the honey and brown sugar.

I put some cider in a cup and added Lalvin 1118 yeast and some yeast nutrient. It became frosty pretty quickly... about 15 minutes.

The whole thing is sitting in a 6 gal carboy now at 72 degrees. SG was VERY hard to get... the thief did not want to work at all. Finally got some out with a turkey baster and SG was 1.084. Tasted it..... dont think I ever made anything that started out soo sweet before. Wondering if I'm gonig to need to add some Tannin in it... I could always do it later.

Well.... I thought it sounded good... not sure what I made here..... thinking of calling it "One strange brew"......

avidhomebrewer · 01-01-2008, 01:38 AM

2# of brown sugar? I have never used that much before, more around at most 8 oz. Keep us posted on how it turns out. Sounds like it may knock your socks off with all the fermentables!

Beer Snob · 01-01-2008, 01:41 AM

Guessing that it will need a long time to age. Do you think my yeast will poop out too soon? I used a champaign one for that reason actually.

**Jesse17** · 01-01-2008, 01:54 AM

Quote:

Originally Posted by avidhomebrewer

2# of brown sugar? I have never used that much before, more around at most 8 oz. Keep us posted on how it turns out. Sounds like it may knock your socks off with all the fermentables!

I used 2# brown sugar, and champane yeast in my first batch of cider (thanks to the recipe I found in Mother Earth News [swambo's mag, not mine!]) I let it sit in the primary for 15 days, then the secondary for 3 weeks, and it never did really clear all that well.

I tried a bottle on Christmas (10 days in bottle) it wasn't carbed yet, and still tasted like a horrible white wine. I had to cut it with apple juice to get it down. I'll check the next bottle in a month or two, and if not better, I'll try again in 6 months. But, i don't have high hopes for it.

Beer Snob · 01-01-2008, 02:39 AM

I know with Brown Sugar it takes a long time. This certainly does not go on any rule (3-2-1 or 1-2-3). I was guessing that 3 months would be my first try.