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Old 12-31-2012, 05:36 AM   #51
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Appreciate the update. Seeing the version that didn't work could prove helpful if you know why it didn't work.



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Old 01-01-2013, 11:18 PM   #52
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Originally Posted by UpstateMike View Post
I found that it took about 6 weeks - 2 months in the bottle for KISS v1.0 to be drinkable. At that point it was pretty good.

The recipe for KISS v2.0 will not be published. I feel that the changes I made to it from v1.0 were steps in the wrong direction. Drinkable, but not great.

Working on KISS v3.0 when I can.
Keep me apprised on KISS 3.0 please. I'm a fan or Angry Orchard and your recipes.


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Old 01-02-2013, 05:06 AM   #53
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well i have my version going its in the not the end of the world cider post.

5 gallons of musselmans cider, notty 1.050 to 1.010 cold crashing malic acid to taste and some aj concentrate to bump it back up to 1.020 or a bit more.

it really needs the cold crashing to drop the yeast out. i'll prolly add in some sorbate since it will be kegged and carbed.

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Old 01-02-2013, 08:06 PM   #54
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well i have my version going its in the not the end of the world cider post.

5 gallons of musselmans cider, notty 1.050 to 1.010 cold crashing malic acid to taste and some aj concentrate to bump it back up to 1.020 or a bit more.

it really needs the cold crashing to drop the yeast out. i'll prolly add in some sorbate since it will be kegged and carbed.
So you're cold crashing it to stop it before it completely ferments out to retain natural, residual sweetness? I bottle so I guess I would need to skip the cold crashing and bottle it with malic acid slightly above your suggested fg and bottle pasteurize. I've always let my ciders ferment completely and then backsweetened.
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Old 01-02-2013, 09:22 PM   #55
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yup i'm attempting to halt if before its ferments all the way out, i should have done it last night, or a bit earlier even, it seems after it dropped below 1.01 it gets the bitterness i'm trying to avoid. I will also be using AJ concentrate to back sweeten it some more.

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Old 01-03-2013, 01:20 AM   #56
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If the finished product is too tart and lacks in sweetness perhaps try adding a MLF culture and let it do its work for a month or so. Then give it try. The MLF will sweeten it but also makes a more rounded mouth feel. Good luck all you drunk scientists!

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Old 04-17-2013, 01:57 AM   #57
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I'm interested in V1.0's recipe. Close to Crisp is what I'm after. If I want exact, I'll buy a 6er. I'd rather make something close myself though.

---Chris

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Old 04-17-2013, 04:31 AM   #58
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Thanks for the reply. Of course I have more questions.

What are my options to end all fermentation so I can just add sugar to sweeten?

If I decide to add unfermentables instead f the previous option, what can/should I use? Splenda?

Thanks,
Corey
You can also back sweeten with apple/cider juice. Some people save a little cider in a bottle in the fridge when they make a batch. Than add it in before bottling and after fermentation. If you do this I strongly recommend that you look at the sugar content on the bottle and not adding any sugar for carbonation and just let the natural sugar in the juice carbonate. Make sure to kill the yeast before you add the juice or otherwise your just adding more sugar for fermentation
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Old 04-18-2013, 03:57 AM   #59
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Quote:
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You can also back sweeten with apple/cider juice. Some people save a little cider in a bottle in the fridge when they make a batch. Than add it in before bottling and after fermentation. If you do this I strongly recommend that you look at the sugar content on the bottle and not adding any sugar for carbonation and just let the natural sugar in the juice carbonate. Make sure to kill the yeast before you add the juice or otherwise your just adding more sugar for fermentation
If you kill the yeast before adding juice or sugar, though, you won't get any added carbonation - it's the yeast eating this extra sugar that produces the carbonation. You'd have to force carbonate after killing the yeast and adding the extra juice. As far as I understand (never done this myself; currently reading these forums to figure out how to sweeten and carb up, for my first cider batch), you have to back sweeten with an unfermentable sweetener like xylitol or lactose to be able to bottle carb with priming sugar or more juice, otherwise the yeast eat up the extra fermentable sugars you add as well. Or, after back sweetening and after some carbonating, but before the yeast eat ALL the added sugar, you have to pasteurize or cold-crash to keep them from eating the rest of it (the amount you still want as the sweetener). Again, this is just what I've been reading, someone please correct me if I'm wrong...
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Old 04-18-2013, 05:18 AM   #60
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Sorry I didn't mean kill I meant make them doormat by using Potassium Sorbate.



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