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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Strongbow cider clone???
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Old 05-15-2012, 04:25 AM   #11
Southernmost11
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I usually put a couple tea bags of earl grey to re-add the tanins lost from using juice. Then i usually just add a shot of apple juice at the pour so it can be sweetened, or not, to taste.

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Old 05-15-2012, 05:53 AM   #12
AWKBrewing13
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ok not bad.

Now does Strongbow have a tannin taste to it? or just slightly tart appley kind of cider .

I am not much of a wine drinker so I cannot tell you exactly what tannin should taste like but I am not sure how much tannin is in strongbow. but I could be 180 degrees off.

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Old 11-15-2012, 06:52 AM   #13
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I know this is an OLD post but I have been researching so I wanted to update it.

I saw a couple recipes. Someone said Strongbow finishes at 1.009 i think. I dont have my hydrometer handy so i cant do it myself.

Just had a bottle. Mild apple aroma. ZERO tannin smell or taste. Low Sulpur taste/smell. The color is a light golden color.

This is what Im thinking for a cheap version.

5 gallons apple juice
2.5 tsp of Pectin Enzyme.
3.75 Acid Blend (or maybe a bit less not sure)
No Tannin (for this first experiement)
(Optional) 1/2 dark brown sugar (color slight taste)
Safale -05
Ferment dry (7-10 days primary)
Ferment as cold as yeast will allow
Once 1.000 Kill yeast
Back sweeten with 1 can Apple Juice Concentrate
Age 2 weeks to a month cold
Keg

THOUGHTS? I think this particular one will turn out slightly drier than Strongbow and maybe a bit more tart.

THis is a link to another recipie someone else came up with. Yeast changes and AJ concentrate changes. http://www.samuelkornstein.com/brewl...%20Cider&id=29

Let me know what you guys think? I may try and make this on a small scale. who knows i may make a 5 gal recipe too.

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Old 11-16-2012, 10:45 AM   #14
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Looks like a winner to me

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Old 11-16-2012, 02:32 PM   #15
AWKBrewing13
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do you think the 1/2 # of dark brown sugar should be omitted ?

it was more for a color, and a little bit of flavor/up the ABV

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