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Old 03-31-2006, 07:10 PM   #11
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Quote:
Originally Posted by Dude
Leinenkugel's (Chippewa Falls, WI) released an apple beer this past fall. Supposedly it is made with real apples and "spices".

I haven't had it but I plan to next month when I visit the cheese and beer state.

Personally i think it would be a good combo.
I find this beer to taste very much like cider. I like it but it doesn't taste like beer.
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Old 03-31-2006, 08:09 PM   #12
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Quote:
Originally Posted by abraxas
Don't bother trying it. Its sweeter and more artificial tasting than most wine coolers.
I couldn't even finish it. Take a glass of apple juice, dump in a little beer and add some sugar. That's the taste.
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Old 04-29-2006, 03:02 PM   #13
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I just started my first cider primary using honey and a black rock cider kit.
I reckon a honey and apple combination will work well.
In the UK a well known way for youngsters and tramps to get legless is to drink a "snakebite" which is a half and half mix of cider and beer. When i was a kid we wold ask for a snakebite and black which was the afor mentioned plus black current cordial to mask the taste. None of them tasted good.

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Old 05-03-2006, 03:57 PM   #14
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So what, may I ask, is a black rock cider kit? And how's it working for you?

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Old 05-03-2006, 04:17 PM   #15
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I like my beer to taste like...beer!

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Old 05-03-2006, 10:41 PM   #16
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Quote:
Originally Posted by homebrewer_99
I like my beer to taste like...beer!
And I like my cider to taste like....cider!!!

When i started the 'hop wine' experiment from 'leftovers' in my sig it started with a 'hop tea'. I was drinking cider at the time (surprise surprise....) so I added small amounts of the 'tea' to a glass of cider, tasting it, building up. A few dribbles at a time. Not nice from a few drops in.....
The 'hop wine' is looking and smelling good though!
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Old 05-16-2006, 07:24 AM   #17
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Originally Posted by P funky
So what, may I ask, is a black rock cider kit? And how's it working for you?
"Black Rock" are a New Zealand kit maker. In japan you can buy them from department stores.
The primary fermented very heavily, it continued for 16 days. Last night I put it straight into bottles with some brown cane sugar. There was no strong yeast taste and due to the long time it had been in the primary i thought a secondary wasn't necessary.From what I tasted of the cider at this stage it is going to be delicious. The honey has been taken over by the apple and the end result seems to be a drink with the edge taken off the acid of the apples.
Since Cider is almost unknown in Japan I am looking forward to surprising people during the summer's BBQs.
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Old 05-19-2006, 10:09 PM   #18
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I actually have a recipe in my cider book....bumped into it the other day. I'll try to find it... maybe put it in Promash before posting it.

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Old 05-19-2006, 11:32 PM   #19
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Default Apple Beer

Here is the Apple Beer recipe found in "The art of cidermaking" by Paul Correnty. Make sure you look at the notes. This one looks like it needs a bit of time to age.

Apple Beer
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 3.00
Total Extract (Lbs): 7.60
Anticipated OG: 1.051 Plato: 12.57
Anticipated SRM: 5.1
Anticipated IBU: 20.0
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Garetz

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.8 6.60 lbs. Muntons LME - Light England 1.037 5
13.2 1.00 lbs. Clover Honey Generic 1.035 0
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Whole 5.75 12.9 60 min.
1.00 oz. Cascade Whole 5.75 7.1 30 min.
1.00 oz. Cascade Whole 5.75 0.0 5 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
32.00 Cup(s) Sweet Apple Cider Other 0 Min.(after boil)
0.50 Oz Irish Moss Fining 20 Min.(boil)
1.00 Oz Sweet Orange Peel Spice 128 Days (secondary)
1.00 Unit(s)Cinnamon Spice 128 Days(secondary)

Yeast
-----
White Labs WLP002 English Ale


Notes
-----
Sweet Cider is added after the boil is complete, which will partially cool wort.
Sweet Orange Peel is added to the Secondary (directions say 1 Tbs... not sure how many ounces this is).
Cinnamon stick is also added to secondary
Age in secondary for about 4 months.
Yeast in recipe was not specific... just said Ale yeast.

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Old 05-20-2006, 12:46 AM   #20
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Quote:
Originally Posted by Beer Snob
Here is the Apple Beer recipe found in "The art of cidermaking" by Paul Correnty. Make sure you look at the notes. This one looks like it needs a bit of time to age.

Apple Beer
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 3.00
Total Extract (Lbs): 7.60
Anticipated OG: 1.051 Plato: 12.57
Anticipated SRM: 5.1
Anticipated IBU: 20.0
Wort Boil Time: 60 Minutes
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Garetz

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
86.8 6.60 lbs. Muntons LME - Light England 1.037 5
13.2 1.00 lbs. Clover Honey Generic 1.035 0
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Whole 5.75 12.9 60 min.
1.00 oz. Cascade Whole 5.75 7.1 30 min.
1.00 oz. Cascade Whole 5.75 0.0 5 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
32.00 Cup(s) Sweet Apple Cider Other 0 Min.(after boil)
0.50 Oz Irish Moss Fining 20 Min.(boil)
1.00 Oz Sweet Orange Peel Spice 128 Days (secondary)
1.00 Unit(s)Cinnamon Spice 128 Days(secondary)

Yeast
-----
White Labs WLP002 English Ale


Notes
-----
Sweet Cider is added after the boil is complete, which will partially cool wort.
Sweet Orange Peel is added to the Secondary (directions say 1 Tbs... not sure how many ounces this is).
Cinnamon stick is also added to secondary
Age in secondary for about 4 months.
Yeast in recipe was not specific... just said Ale yeast.
I might have to scale this down to a one gallon batch. Sounds like a fun experiment.
Thanks!
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