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Old 11-08-2012, 04:56 PM   #1
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Default 1 Gallon Cider Experiments

So taking inspiration from this thread, I will be making a few 1 gallon batches over the coming weeks/months to test out some new recipes.

Initially, these are the candidates:
Apple-Pear-Ginger
Belgian White (a la woodchuck)
Apple-Peach
Caramel
Maple Syrup
Blueberry
Pecan

I will be trying all of the above recipes at standard gravity (i.e no added sugar) and will be fermenting to 1.011-1.008 and then bottling with coopers priming drops. Lastly, I'll stove top pasteurize once carbonated (using a plastic bottle to decide when its done)

I'll post back with updates on recipes and results.
Recipe ideas are welcome!

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Old 11-12-2012, 01:41 PM   #2
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1st batch done. Apple-Pear-Ginger.

Recipe:
3 lbs fresh pairs, juiced (gave just under a third of a gallon)
2/3 Gal apple juice (Kroger, from concentrate)
1 1/2 tsp powdered ginger
1/5 tsp pectic enzyme
Nottingham yeast

Primary for 5 days, hit a gravity of 1.011 so I bottled with coopers carbonation drops.
Plastic bottle was hard after 2 days, so I opened it. It had decent carbonation, so I left the bottles over night and stove top pasteurized this morning. Only lost 1 bottle out of 8, so not too bad for my first attempt ever.

Taster:
The cider is cloudy as hell so I'm wondering what the pectic enzyme actually did. The pear flavour is virtually non-existent. If I didn't know to look for it, I'm sure I would miss it. The ginger is also very low, which doesn't bother me because I think it could be overpowering if there was too much.

I added a little white sugar to my last few sips and it really came alive, so I'm wondering if the target FG of 1.009-1.0012 is too dry for me. Might try stop the next one a little higher.

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Old 11-12-2012, 04:50 PM   #3
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With pear being such a subtle flavor, I am thinking you should ferment out pure apple to dry and then sweeten/prime with pear juice and ginger. This way the yeast won't eat all your pears. Just a thought. Looking forward to your next test.

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Old 11-12-2012, 06:47 PM   #4
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Thats not a bad idea!

With pears giving such a good yield of juice, I might even just try a perry-ginger next (Sp?) and see if I get some good pear flavour at 1.020 or so

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Old 11-15-2012, 02:15 PM   #5
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Alright, batches #2 and #3 in.

#2 - Belgian White

1 Gal kroger apple juice
1/2 teaspoon orange zest
Orange peel in strips, about 1/3 of a very large orange
1 tsp coriander
1/2 packet Safbrew T-58 yeast

OG-1.049

#3 - Plain Cider, experiment on stopping early (~1.020)

1 Gal organic apple juice (needed another 1 gal bottle so had to get the expensive stuff)
20 tsp white sugar
1/2 packet Nottingham yeast

OG 1.066

They are both in my brewcooler right now along with a caramel vanilla cream ale thats been there for about a week. Im worried its a little too cold for the T-58 as the tempis around 59 right now. As most of the beer's primary is almost done I'll ease up on the frozen 2-litres and let it get a little warmer.

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Old 11-20-2012, 05:22 PM   #6
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Bottled the Belgian white last night, Fg of 1.020.

The SWMBO tasted it and said it was perfect so I obeyed.

The damn stuff over carbed over night! Woke up this morning and the plastic bottle was more than rock. So I popped the caps, lost about a third of each cider in foam over and then evened out the bottles before recapping an pasteurizing.

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Old 11-20-2012, 05:52 PM   #7
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Oh nooooooooooooooo!

Lol

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Old 11-20-2012, 06:28 PM   #8
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Ah! Too bad. Safa, I'm having the same dilemma you are (currently brewing 3 1-gallon batches). How to bottle and maintain a bit of sweetness...without over-carbonating!!! Fifthcircle's suggestion of priming with pear juice on your previous batch seems reasonable to me, but I don't have any experience to know if that would help or not.

Keep us updated!

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Old 12-01-2012, 02:14 PM   #9
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Finally got around to popping one of the belgian white's!

Its delicious, it really is. Nice belgian-like haze, light sweetness too. Cant really detect any of the coriander or orange, but I think that they may just be adding to the flavour instead of standing out because this cider tastes pretty different to the regular stuff.

SWMBO has decided our next batch should be something with lavender Not sure how thats going to turn out, but oh well.

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Old 01-15-2013, 03:06 AM   #10
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Man that belgian white cider looks and sounds delicious!! Even after such a short time! Nice job. Does pectic enzyme clear the ciders out decently after only 5 days of fermenting? I'm going to bottle my first ever batch of cider soon and I'm thinking of picking up some pectic enzyme for my next batch.

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