the_bird

Recipes 

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EdWort

Recipes 

Doh! I never tried the "New Posts" link. It sure makes things simple.

Do it dry! People will love you for it!

the_bird

Recipes 

I'm hemmin' and hawin', I may add a can of concentrate for a little flavor, but I'm leaning against the lactose right now.

May I ask another dumb question?

What *is* the difference between this and a hard cider? Is it the use of the wine yeast?

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EdWort

Recipes 

Most ciders are a bit sweeter. Ciders and Apfelwein are about 6% abv, but I like the little boost I give it with 2 pounds of Dextrose. It adds no body or flavor and still tastes like Possmann's Apfelwein, only it will kick your butt much quicker.

It's an aquired taste for a dry cider, but then again, most people who have tried my stuff love it. I happen to be one of them.

Spyk'd

Recipes 

I did a six gallon batch and added one can of frozen concentrate (12oz?) and used Wyeast #1098, actually pitched onto a yeast cake and it all came out pretty damn nice. Of course this aged for about two months, but still nice.

Hope this helps!

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Primary:
Bleach
Secondary:
American Red
Keg Conditioning:
Gruit
On Tap:
ESB
Bottled:
Nada...
On Deck:
Porter, Belgian Abbey Ale

the_bird

Recipes 

Only one can? Won't bother, then (since I'm doing less than half the volume). I'll do this on the dry side, see how we like it.

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DesertBrew

Recipes 

That's what I'm going to do as well; go with Ed's recipe. Happen to be brewing this weekend and going to Sams Club after work today so Apple Juice has been added to the list.

Dumb question; can you get corn sugar from the store (Sams, regular grocery?) or is that only a brewshop thing. Only time I ever buy it is for bottling (small qty) which I rarely do nowadays.

the_bird

Recipes 

I think I'm going to try it with the brown sugar, though. Figure that'll add a LITTLE sweetness, along with using the ale yeast.

Here's a question; why not regular table sugar here? If the issue with table sugar is that it imparts a "cidery" flavor to beer, well, that's not too much of an issue with what's essentially a hard cider, right?

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DesertBrew

Recipes 

Putting this together tomorrow while brewing my amber. Question, should I aerate? Also, I only got one packet of this yeast. Is that enough or should I use more?

I'm using brown sugar as well bird but using Ed's wine yeast. I like drier tastes

the_bird

Recipes 

I'd use the wine yeast, but I have regular dry ale yeast here and the HBS's an hour trip. Since I have to go into the office tomorrow, figure this is something I can get going without too much time instead of brewing my Oktoberfest.

Prolly no need to make a starter, right?

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