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Old 06-15-2012, 09:39 PM   #121
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Fired this up last night.

Used

"Simply Apple" juice - 19.25L (Pasturized, unfiltered)
2lbs dextrose
Nottingham

Hydrometer is MIA, so OG is unknown.

After... 20ish hours, I look like the 2nd pic on post #3.

I'm glad this is supposed to taste good right away and get better with age - Otherwise, I would've started it too late for summer.

Look forward to sampling the finished product - thanks in advance for posting your recipe upstateMike

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Old 06-15-2012, 10:34 PM   #122
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Quote:
Originally Posted by CKL958 View Post
After... 20ish hours, I look like the 2nd pic on post #3.
Yeah, I've used the Nottingham in other ciders, and it is definitely a low krausen yeast.

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I'm glad this is supposed to taste good right away and get better with age
If you can, try to put a case aside and let it age a month. It gets way better.
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Old 06-15-2012, 10:38 PM   #123
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Quote:
Originally Posted by UpstateMike View Post
Yeah, I've used the Nottingham in other ciders, and it is definitely a low krausen yeast.


If you can, try to put a case aside and let it age a month. It gets way better.
I like cider, but I'm more a beer drinker. That said, this recipe may change that - we'll see.

I don't think holding it a month or two should be a problem. If I like it, there may be another batch in the works sooner then later though.


I don't mind sweet ciders, but I prefer dry. Went with your recipe as closely as I could in (no signs of "treetop" in Canada). The references to "apple pie" make me think this is sweeter, so, I may modify the recipe to be a little dryer next time.

Used the Notty - that's what your original post called for. When I try stuff for the first time, I try to stick to the recipe. Next time there will be experimentation.
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Old 06-16-2012, 11:00 PM   #124
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Darn you UpstateMike! Now that I've read this thread, I have to go make a batch. Problem is, I already have 6 gallons of cider, 6 gallons of Welch's Grape wine, 6 gallons of quad berry skeeter pee and 5 gallons of skeeter pee fermenting. That fills all my carboys so I guess this will just have to go in a bucket.

Yes yes, I have issues.
Well, I went ahead and got a batch of this started. Got the yeast pitched last night and its bubbling nicely now. So that's 5 different big batches in the pipeline...oh and I've got 4 more 1 gallon batches of other concentrate goodness going too. Dangit, with all the awesome recipes on here I just can't stop...lol!!

Unfortunately the temp here in TX is working against me so I've got the primary bucket sitting in a tub o water with an ice pack. It'll be a bit of a pain but hopefully I can keep the temperature low enough to avoid an off flavor from the Notty.

I do have one question. What has the largest impact on the flavor in this recipe? Is it the yeast or the caramel syrup at the end?
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Old 06-17-2012, 12:03 AM   #125
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I'd say combination of the syrup and the frozen concentrate for backsweetening.

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Old 06-19-2012, 12:50 AM   #126
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mine hit 1.011 in 8 days, still tastes pretty sweet so going to let it go for a few more days before moving on to part 2, don't want it to be overly sweet when finished. fermentation was very active after 24hours and still getting solid bubbling in the airlock every 20-30 seconds.

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Old 06-20-2012, 04:00 AM   #127
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Made a small batch of this in my 1 gallon demijohn to see what it was like before upscaling........AMAZING!!! just my style of cider! Was aiming for a sweeter, low alcohol (approx. 4-5%) carbed cider. OG was 1.05, hit 1.016 after 9 days, so racked into secondary. Made some of the syrup as per recipe, stirred in, added half a cup of dextrose (which in hindsight I shouldn't have done) and bottled. Tasted so good after adding the syrup that I decided to do the same for my larger batch which was brewing simultaneously!
Only problem was that the original cider carbed WAY quicker than expected. After 3 days it was overcarbed, and I couldn't pasteurize, but thats ok because I only got 6 bottles of it, so just cold crashed and leaving in fridge to chill out

Thanks for the amazing recipe!

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Old 06-21-2012, 04:27 PM   #128
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Stared up a 2-gallon batch a couple days ago with Notty yeast. Had the rhino farts last night so I hit it with a little bit of yeast nutrient and everything was fine in the morning!

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Old 06-21-2012, 05:45 PM   #129
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You're gonnna have to elaborate on the Rhino fart comment...I haven't heard of this before. What are those and what impact does the nutrient have on it?

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Old 06-21-2012, 06:57 PM   #130
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Just had to comment that I made a batch of this cider a couple months ago and it is amazing. I followed the recipe exactly, and one friend said it was the best cider she has ever had. Thanks for the great recipe!

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