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Old 12-13-2006, 11:18 PM   #341
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Quote:
Originally Posted by EdWort
Scrumpy Jack's comes close but my recipe is a bit more dry and higher in abv.
Edwort, I've ignored this whole thread after I mentioned 'cider' (sorry - apfelwein ) but you've referred back to Scrumpy Jack again. It's not a good cider i'm afraid. What other ciders in the UK have you tasted?
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Old 12-13-2006, 11:44 PM   #342
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I think I am missing out!
Going to start amassing the gear to make this.
Got too many empty bottles lying around

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Old 12-14-2006, 02:05 AM   #343
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Just made mine today.. Used 5 gallons juice, 1lb brown sugar, 1lb cornsugar. My O.G. was 1.070.

Im very excited!

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Old 12-14-2006, 02:18 AM   #344
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Quote:
Originally Posted by oznozz
I opted to pitch onto a yeast cake because I had read over and over that apple cider doesn't have proper amounts of lipids and minerals and other nutrients nessesary for yeast reproduction and I wanted it to go fast because I don't have enough fermentors to sacrifice one to a multi-month fermentation, as the things I read suggested would happen. Additionally, my yeast cake was from a lightly spiced squash ale (supposed to be pumpkin ale for my girlfriend, but there wasn't any pumpkin to be had and a former chef told me that squash is often substituted for pumpkin in kitchens), so I figured it would work well. It certainly doesn't smell bad, although I thought it smelled fairly intensely of beer for the first couple days. That has subsided into a rich cinnamon/baked-apple/fresh-sour-apple aroma with some spicy undertones. There aren't any homebrew shops around here for 40 miles, so I have to be creative about my brewing sometimes.
Curious to see how this turns out...please report back.
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Old 12-14-2006, 02:19 AM   #345
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does cider skunk like beer does and do you have to be careful about what kind of bottles you put it in or does just about anything work to bottle it?

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Old 12-14-2006, 03:02 AM   #346
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Quote:
Originally Posted by tron
does cider skunk like beer does and do you have to be careful about what kind of bottles you put it in or does just about anything work to bottle it?
The skunking in beer comes from hop oils isomerizing under certair frequencies of light, and in cider there are no hop oils. I'd say you've nothing to worry about.
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Old 12-14-2006, 03:19 AM   #347
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I was planning on using some clear 20 oz plastic soda bottles, still no foreseeable problems?

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Old 12-14-2006, 11:56 AM   #348
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Hey there,

I tried this recepie, with only minor deviance, using the brown sugar instead of dextrose. It fermented out nice, a bit dry but not too bad. I have one gal cold stabilizing as i type and the other is sitting around. Both cleared very quickly and have a nice red color to them. My question is this, has anyone gone back and added another flavor to this? I have some strawberry extract that has no fermentable sugars, and a pomegranate simple syrup that does. Any idea's or suggestions?

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Old 12-14-2006, 02:37 PM   #349
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Well it'll be a week tomorrow and my apfelwein made with natural apple juice, brown sugar, and English ale yeast is still fermenting steady steady. There still remains a large foam layer on top and the airlock is popping every 5 seconds or so. Man I have never seen this much action a the week mark.

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Old 12-14-2006, 03:31 PM   #350
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Well, I'm finally at 4 weeks. Followed Ed's recipe to the letter. Can't wait to bottle just having trouble finding the time with everything going on for the holidays.

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