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Old 07-16-2012, 10:11 PM   #11
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Angry Orchard, Magners, Crispin, Strongbow, and Hornsby's are all very good ciders (probably in that order for me), but they can be too sweet at times, especially Strongbow and Hornsby's. Has anyone here tried Michelob's light cider? I feel like I would be committing some form of blasphemy if I bought it haha.

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Old 07-17-2012, 03:00 AM   #12
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Quote:
Originally Posted by Apple_Jacker
Angry Orchard, Magners, Crispin, Strongbow, and Hornsby's are all very good ciders (probably in that order for me), but they can be too sweet at times, especially Strongbow and Hornsby's. Has anyone here tried Michelob's light cider? I feel like I would be committing some form of blasphemy if I bought it haha.
Hardcore was my favorite but its been discontinued and replaced by Angry Orchard, which is still pretty good. Woodchuck 802 is pretty good if you like a darker smoother cider
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Old 07-17-2012, 05:33 PM   #13
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i found it pretty similar to woodchuck.

just get some store bought juice and add nottingham.

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Old 07-17-2012, 05:37 PM   #14
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I would suggest making Edwort's Apfelwein and back sweetening it anywhere from 1.010 - 1.020 depending on how dry/sweet you want it.

It might not be a perfect clone, but dayum is it good. My SWMBO likes Angry Orchard as well, but prefers a back sweetened Apfelwein.

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Old 07-17-2012, 07:00 PM   #15
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I just started almost 6 gallons of skeeter pee. I was planning on making a cider afterwards anyway, so perhaps it is time to try the Edworts Apfelwein I keep hearing about.

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Old 07-18-2012, 02:12 AM   #16
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May favorite is Doc's from NY

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Old 07-18-2012, 02:24 AM   #17
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Maybe I'm too much of a newb but what does it mean to "back sweeten". And how do i do it? I have had EdWorts aplewein sitting in the fermentor for just over 3 weeks. I was going to give it another 2 before kegging it. My concern was that it'd be too dry for my gf/guests.

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Old 07-18-2012, 02:36 AM   #18
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Back sweetening is adding sugar after fermentation. Non-fermentable sugars if you don't want to go for a carbonated cider. Or use fermentable sugar then pasteurize.

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Old 07-18-2012, 02:49 AM   #19
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Quote:
Originally Posted by UpstateMike View Post
Working on Version 2 as I type. Version 1 was close to Angry Orchard Crisp, but I can do better. Will post a recipe when I have the clone.
my wife is a dry cider fan, that being said, I think I "too dried" mine, I'm going to give it a solid 8 months to do its do but in the mean time, the cider clone you used that ended up like AOCrisp would do nicely. I basically just used 5 gals or so of concentrate, a pound or so of honey and a package of champaigne yeast
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Old 07-18-2012, 06:36 AM   #20
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Subscribing for recipe post when it comes.

I currently have a batch of cider still finishing. My recipe was simply:
5 gallons locally farmed pasteurized cider
1 vial WLP001 California Ale yeast (2 liter starter prepared using 50 oz of cider 24 hours before pitching)
OG: 1.050
FG: 1.011
Fermented for 10 days @ 60F. Cold crashing @ 35F currently for a few days. Then will bottle just until carbonated and then heat in oven at 170F for 10-20 minutes to kill fermentation.

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