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Old 07-27-2012, 06:08 PM   #31
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Originally Posted by Vox

By concentrate do you mean frozen concentrate from the supermarket or the concentrate in a can from home brew stores?
He means the kind that you have to take the juice can out of the freezer and stare at it.
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Old 07-27-2012, 06:47 PM   #32
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He means the kind that you have to take the juice can out of the freezer and stare at it.
So basically you are saying yes?
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Old 07-27-2012, 06:54 PM   #33
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Good Morning. I would like to hear how people are backsweetening edwort's apfelwein specifically as I have a batch at five weeks. It was just over 1% sg the other day so I'm thinking it may be ready to bottle soon. It was like apple rocket fuel! This is my first batch so I would appreciate some specific suggestions on how to backsweeten it for a newbie.
Any links to backsweetening tips or instructions would be appreciated.
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Old 07-27-2012, 08:50 PM   #34
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Any links to backsweetening tips or instructions would be appreciated.

I made a batch of Edworts apfelwein, then followed this recipe to sweeten, without the campden tablets. Yes, the concentrate I speak of is the frozen apple juice concentrate you buy from the grocery store.

Edwort mentions a few ways to backsweeten his recipe on the epic apfelwien thread. Read through it and you will get 40+ ideas on how to sweeten your drink.

Fun part of homebrewing - do something. Drink. If it doesnt work, do something different. Drink another. Keep notes so you don't repeat mistakes.
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Old 07-28-2012, 02:47 PM   #35
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Originally Posted by CollegeCider

So basically you are saying yes?
In a round-about way, yes
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Old 08-07-2012, 04:55 AM   #36
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Originally Posted by UpstateMike
Still working on it, I have version 2.0 still in the primary. Gimmee a week and I'll probably have something.
Been a week. Lol. I'm very interested in your recipe for my next batch.
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Old 08-07-2012, 05:24 AM   #37
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my ginger cider is similar to Angry Orchards Ginger- kind of thrown together one day but it turned out welll:


3 gal. cheal store-bought apple juice
3 C. light brown sugar
3 tea bags- soaked for a day in primary and then fished out at the recommendation of someone on this fine forum...
3 oz. grated ginger root
1 C. raisins
about 4 TBS of lime juice - added on secondary after reading Graham's English Cider recipe
a cider yeast that I cannot remember the name of- I threw away the little bag and failed to write it down...
primary for 3-4 days and secondary for about two weeks
backsweetened with 1/2 a bag or Truvia per bottle- about 30 bottles- I used 15 of the little bags
primed with 1/3 C. light brown sugar

again- I just kind of threw this together- a mix of ideas from Graham's and a gingered cider recipe from Paul Corrently's The Art of Cidermaking (Gingered Honey Cider pg. 54)

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Old 08-07-2012, 04:21 PM   #38
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Originally Posted by Vox View Post
Been a week. Lol. I'm very interested in your recipe for my next batch.
Real life has interrupted my plans, so KISS v2.0 has been on "set it and forget it" mode for a bit. But I did check step 1 two days ago, it was at SG 1.000, and getting very clear in the primary.

Step 2 may be tonight...
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
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Old 08-07-2012, 11:42 PM   #39
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Originally Posted by UpstateMike
Real life has interrupted my plans, so KISS v2.0 has been on "set it and forget it" mode for a bit. But I did check step 1 two days ago, it was at SG 1.000, and getting very clear in the primary.

Step 2 may be tonight...
Is KISS your second version of angry orchard ?
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Old 08-22-2012, 12:23 AM   #40
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Quote:
Originally Posted by pedimac

Mine too. Made the Apfelwein, then added upstatemike's caramel sauce and 2 cans of concentrate. Tasty stuff.
How did this taste with only two cans of concentrate compared to the five recommended in the recipe?
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