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Old 10-20-2010, 07:28 PM   #21
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It's pretty much just this recipe here http://www.homebrewtalk.com/f81/newe...r-clone-85887/


5 gallons of Motts apple juice, fermented with Nottingham
I added medium, french oak to the primary (after fermentation was complete) and after two weeks, I racked to the seconday.
Racked to a secondary for a few weeks.
Racked to a keg and sweetened with 5 cans of concentrate.
Ha! Watch out, Notty might be able to still do some damage at kegerator temps. I love having live yeast and sugar and no fermentation though, makes me feel like I am drinking a currently fermenting beverage.
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Old 10-21-2010, 02:54 AM   #22
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Originally Posted by BBBF View Post
It's pretty much just this recipe here http://www.homebrewtalk.com/f81/newe...r-clone-85887/


5 gallons of Motts apple juice, fermented with Nottingham
I added medium, french oak to the primary (after fermentation was complete) and after two weeks, I racked to the seconday.
Racked to a secondary for a few weeks.
Racked to a keg and sweetened with 5 cans of concentrate.
No, I think I like this one better. Since you kegged it I guess the sweetness came through. I doubt I could add concentrate like that to bottles without them exploding, would probably have to backsweeten. I need to get my hands on a keg and a kegerator and do this.
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Old 10-21-2010, 04:50 PM   #23
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No, I think I like this one better. Since you kegged it I guess the sweetness came through. I doubt I could add concentrate like that to bottles without them exploding, would probably have to backsweeten. I need to get my hands on a keg and a kegerator and do this.
Not to deter the kegerator idea since it is the best idea out there for time savings, but you can also just kill the yeast with some potassium metabisulfite and then put as much sugar as you want in there. You would have to drink it still from the bottles, but it's an idea.
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Old 10-21-2010, 06:37 PM   #24
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No, I think I like this one better. Since you kegged it I guess the sweetness came through. I doubt I could add concentrate like that to bottles without them exploding, would probably have to backsweeten. I need to get my hands on a keg and a kegerator and do this.
If you make your own carbonator caps with a tire stem, you can make it in 2 liter bottles and skip the keg and kegerator.
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