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Old 10-13-2012, 09:52 PM   #451
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with the added sugar it carbs nice and fast you said... now what if i want to get it.. this is my first attempt at cider.. do i need to put it on co2.. or will this naturally carb enough to dispense its self?

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Old 10-14-2012, 01:43 PM   #452
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mkringii, I assume you are talking about kegging this recipe? (you mentioned putting it on co2) If so, this has been discussed multiple times, but I will lay it out again. After the two weeks of primary fermentation are complete, crush up 5 campden tablets and add it to your secondary fermenter after you rack the cider there. The campden tablets will stop the fermentation (as a kegger, you do not want the cider to naturally carb up because you can add co2 later, a step you cannot do in bottles). After the cider has been exposed to the campden tablets for 24 hours, you can then rack your cider into your sanitized keg, back sweetening with the caramel syrup. What I did was made the syrup on the stove, mixed it with 3 cans of AJ concentrate in a pitcher and then slowly added it into the keg while cider was transferring. The syrup by itself is very thick so when it added it to the AJ concentrate, it thinned it out a bit and allowed everything to mix together. Then pressurize your keg with enough PSI to seal the lid (i used 8PSI) and leave it outside of your fridge while it ages. You can bump it up to 10-12PSI later on as it gets closer to serving time. That will carbonate it more. Most importantly, you need to age this cider. It's very green coming out of the secondary fermentor.

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Old 10-14-2012, 11:06 PM   #453
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So is this recipe using the ingredients in the syrup recipe used to make the syrup and not actually using caramel syrup?

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Old 10-14-2012, 11:40 PM   #454
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Quote:
Originally Posted by Garyr2973
So is this recipe using the ingredients in the syrup recipe used to make the syrup and not actually using caramel syrup?
Yes.

Although I am sure that you could use real caramel syrup and some cinnamon extract. It's 12 oz over 23l pretty sure it won't really effect much.
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Old 10-15-2012, 10:22 AM   #455
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Hey Mike, I racked this on Friday with hopes of bottling Saturday. Life happened and it is now Monday. Will this have caused any problems with the cider, or will it just be a little clearer.

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Old 10-15-2012, 01:33 PM   #456
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Quote:
Originally Posted by Garyr2973 View Post
So is this recipe using the ingredients in the syrup recipe used to make the syrup and not actually using caramel syrup?
Correct.
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Old 10-15-2012, 03:00 PM   #457
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Mike, is this the recipe you use?
http://www.homebrewtalk.com/f81/daves-carmel-apple-cider-244656/

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Old 10-15-2012, 04:38 PM   #458
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So I am about to rack my cider. I plan to keg the cider and carbonate, then I'm going to bottle them from the keg. I understand that you should let the cider condition for a while. My question is should I let it condition in the keg with CO2 on it or should I bottle them and then let them bottle condition? Also from whichever is better, what is the recommended time before its good to go?

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Old 10-15-2012, 08:40 PM   #459
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Default Upstate mike is the shizzle

Just wanted to say thanks to Upstate Mike for the recipe. Pasteurizing mine right now and sampling a few of them chilled overnight. Very good cider!

Mine came out slightly different because I put off bottling it for 3 weeks instead of 2 and it dried out a bit more than the recipe called for but I prefer dry ciders anyway so it worked out to my benefit.

Here's my readings:
OG: 1.060 Temp: 71

FG:1.004 Temp: 72

Abv: 7.34%

Brewed: 9-15
Bottled:10-6
Pasteurized: 10-15

Sorry I don't have the temp corrected readings handy.

I only used 2 frozen concentrated aj canisters and the syrup as suggested in the recipe. Next time I think I'd use the liquid cinnamon extract or secondary with cinnamon sticks.

Upstate Mike thank you sir!


FYI:
I had several 22oz plastic bottles as samples for carbing and bottled the rest in 12oz beer bottles. Remember to sample one of the 12ozs for carbonation before you pasteurize. I got excited when samples in the plastic bottles carbed up nice and threw a 6 -12 oz bottles in the fridge and pasteurized the rest without sampling a 12oz one. After pasteurizing the whole batch i sat down to enjoy one of the 12oz bottles I stashed in the fridge and they are undercarbed. Still very delicious cider, but lesson learned.

This was my first batch of cider and my first attempt at pasteurization, my batch carbed up far slower because i added less sugar, with only 2 fcaj canisters and the syrup and by 3 weeks in the primary the cider had cleared quite a bit. Also syrup did separate out, next time id make it not nearly as thick and mix it way more thoroughly.

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Old 10-15-2012, 10:30 PM   #460
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Ok, I have questions. I bottled this today and used a PET plastic as my first and last bottle to keep a handle on carbonation. I used 341ml glass crown caps for most if the remaining batch but I did do some 750ml glass crown caps and some 750ml glass Perrier bottles with PET caps. If I keep an eye on the plastic test bottles will my carbonation be the same in the bigger bottles and if I cold crashed the Perrier bottles because of the PET caps, how long do they need to be at temperature to kill the yeast and what temp do they need to be at? Also, does cold crashing kill the yeast or just leave it dormant so when they bottles return to room temperature, fermentation resumes?

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