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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Caramel Apple Hard Cider
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Old 11-19-2012, 11:40 PM   #621
deadpool76
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Did you hot or cold steep the tea? How many bags did you use? I was planning on adding nutmeg berries and whole cloves but I might go this route instead, very interested!
I hot steeped 2 bags to get more flavour in there. Might have gotten less tannins by cold steeping though. I'll try cold steeping on the next batch.
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Old 11-20-2012, 12:21 AM   #622
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Can i bottle the STILL version in wine bottles?
Yes. Just make sure that it is actually still.
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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.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23
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Old 11-20-2012, 01:14 AM   #623
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Started 11 days ago, just took a sample, I'm at FG-1.014 SG=1.064
i'm thinking 1 or 2 more days till bottling time. It already tastes good, can't wait till its all ready.

Question about the soda bottle tester- Ive never done this. Just fill it up 3/4? I read somewhere to squeeze all the air out then wait for "inflation" is that right or just leave it and wait for it to be hard as a rock?

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Old 11-20-2012, 03:09 AM   #624
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I started a batch of this 2.5 weeks ago using red star cuvée yeast and Allen's aj (no preservatives). It's gone from OG 1060 to 1020 and has been stuck there for a few days now (65F). It's still quite sweet, but decent.

Is the gravity to high to bottle with the concentrate and caramel sauce? It's going to be very sweet no? Also, if the yeast is dead/inactive then will it carb up?
Should I just repitch and wait for it to get down to 1010 or lower?

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Old 11-20-2012, 05:01 AM   #625
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Originally Posted by amandley
Question about the soda bottle tester- Ive never done this. Just fill it up 3/4? I read somewhere to squeeze all the air out then wait for "inflation" is that right or just leave it and wait for it to be hard as a rock?
When I have done the tester bottle, I fill it just like every other glass bottle-- same head space. That way it will have the same pressures exerted as the rest of your batch. HTH.
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Old 11-20-2012, 03:14 PM   #626
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I'd love to try out this recipie. The only problem is that I'm from Montreal and have no idea what Wegman's Apple juice or Nottingham Yeast is. No stress though, I'll figure it out once I'm ready to start...

Thank you

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Old 11-20-2012, 03:16 PM   #627
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Quote:
Originally Posted by mcevoy
I started a batch of this 2.5 weeks ago using red star cuvée yeast and Allen's aj (no preservatives). It's gone from OG 1060 to 1020 and has been stuck there for a few days now (65F). It's still quite sweet, but decent.

Is the gravity to high to bottle with the concentrate and caramel sauce? It's going to be very sweet no? Also, if the yeast is dead/inactive then will it carb up?
Should I just repitch and wait for it to get down to 1010 or lower?
Did you use yeast nutrient? I didn't on my first batch and it stalled out around 1.020. I put it in my second batch and I cold crashed at 1.010
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Old 11-20-2012, 03:41 PM   #628
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I'd love to try out this recipie. The only problem is that I'm from Montreal and have no idea what Wegman's Apple juice or Nottingham Yeast is. No stress though, I'll figure it out once I'm ready to start...

Thank you
Don't worry too much, just did this here in Ontario. I used Allan's apple juice (88cents/1.05L can, cheap! Just use a decent apple juice from the grocery store, should be pasteurized and have no other ingredients but apple juice, and maybe Vitamin C (ascorbic acid)) and you can get Nottingham yeast at probably any homebrew shop that does any beer stuff, it's a pretty common strain. Apparently Choppe a Barrock is the place to go downtown...
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Old 11-21-2012, 12:12 AM   #629
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Originally Posted by Richelle View Post
I'd love to try out this recipie. The only problem is that I'm from Montreal and have no idea what Wegman's Apple juice or Nottingham Yeast is. No stress though, I'll figure it out once I'm ready to start...

Thank you
Actually, the first batch I made was with "Sélection" apple juice. It's pasteurized with no preservatives. It's a little dry, but still makes a really good cider. (And is currently on sale at 99¢/L at Super C )
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Old 11-21-2012, 10:47 PM   #630
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So i bottled Saturday night and this 20oz soda bottle is hard as a rock. Does that mean it's time to pasteurize?

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