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Old 11-22-2006, 12:12 PM   #171
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Quote:
Originally Posted by todd_k
Doesn't boiling kill off the alcohol?
I would think so, that's why the recipe calls for bringing only 1 cup to a boil, so you can disolve the sugar and allow the spices to steep in it for 30 minutes before adding it to a quart of Apfelwein that you gently heat to serving temp.
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Old 11-22-2006, 12:15 PM   #172
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I see!

Let me ask you another question, since I have to transfer it over to the glass carboy at some point, should I allow more time than the 4 weeks for it to settle out again?

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Old 11-22-2006, 07:49 PM   #173
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Quote:
Originally Posted by todd_k
I see!

Let me ask you another question, since I have to transfer it over to the glass carboy at some point, should I allow more time than the 4 weeks for it to settle out again?
It's up to you. You can leave it there to age if you wish. I just kegged a batch that was in carboy over two months. You should be able to go up to 6 months without issue.
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Old 11-25-2006, 06:54 PM   #174
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Ok, I'm going to bottle today. Questions is, does it matter if I keep the bottled wine in the frig or at room temp?

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Old 11-25-2006, 10:43 PM   #175
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Quote:
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Ok, I'm going to bottle today. Questions is, does it matter if I keep the bottled wine in the frig or at room temp?
If you want to drink it, keep it in the fridge. Storing it at room temp should be fine.
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Old 11-25-2006, 11:23 PM   #176
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I decided to join the bandwagon and give your recipe a go. It seemed almost too easy to make.

Thanks Ed!

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Old 11-26-2006, 09:28 AM   #177
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Finally made it to Sam's Club for enough apple juice to start my own batch. My buckets and Better Bottle have been dormant since upgrading to a conical. I can't wait to put this recipe together tomorrow. Thanks, Ed, for the simplistic means of making a what oughta be a hell of a cider!

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Old 11-26-2006, 04:30 PM   #178
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My wife loves hard cider, and she caught wind of this thread, and now I think I have no choice but to jump on board as well and make at least one batch of this. . .

Now, I'm planning on putting this on tap when it's done--and I like a little bubbly in it, so I was thinking of doing a small amount of force carbonation--question is, how many PSI?? I was thinking of holding it at 10 or 12 for a week or so.

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Old 11-27-2006, 12:51 AM   #179
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I carb mine between 10 & 12 PSI as that is my dispensing pressure. It works great for me. It will be ready after a week.

I just kegged another batch today and brought a new keg online. SWMBO gives her approval. She's loving it on tap.

The Montrachet yeast by the way packs down nice and tight after 4 weeks. I can move the Better bottle to siphoning height without any disturbance of the yeast.

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Old 11-27-2006, 01:35 AM   #180
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I'm on week three and I pulled off a sample. Getting a little sour apple flavor. Will this mellow out or is that how it's supposed to be?

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Last edited by olllllo; 11-27-2006 at 01:45 AM.
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