HopHeaven

Recipes 

. With twice the dextrose, gravity may be too high for yeast to convert all of it to alcohol. You'd be left with unconverted dextrose leaving the cider sweeter. Also, with all that alcohol, yeast could get stressed and create off flavors

__________________
Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider

raysmithtx

Recipes 

Thanks. At least with cider it's not like it took a lot of time, like beer does. I think I'll try again and try not to confuse pounds and ounces this time.

HopHeaven

Recipes 

If you want, get a packet of wine yeast and throw it in and make some apfelwein, or just let it go and see what happens. Who knows, you could like how it turns out

__________________
Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider

Johny123472

Recipes 

Just a newbie question. But you could never use 100% apple juice from concentrate for this recipe. Correct?

SeanMcClellan

Recipes 

You sure can! Just make sure there aren't any preservatives, vitamin C is okay too. I used plain old Motts with Vit C, turned out great!

ellicit

Recipes 

It's quite popular on here it seems. You pretty well copied and pasted my original recipe from the Recipes Database under Ciders > Dave's Carmel Apple Cider.
At least give a little credit when changing the name or at least make a variant other than copying my post.
Yes, folks. This recipe has been taking many BOS for ciders and multiple firsts in many competitions in the West.
For some background, goto Starbucks and get their Carmel Apple Spice. It's a great drink and from that is how this recipe came to be back in 05/2011.

UpstateMike

Recipes 

Ok, lets dial back the butthurt here, shall we?

First, I didn't copy your post. I did a Google search for a recipe and found one that I liked. Granted it is similar to yours, maybe where I got it from saw yours too. A couple quick things to note, the recipe used has no hoity toity words like "dolce", and more cider is used.

Now go to page 42 of this thread (or just click HERE) and you will see some improvements to the recipe:
Yeast nutrient
Less cans of FAJC
Liquid cinnamon extract instead of powdered.

And there are more improvements coming.

So, RDWHAHB, and have fun.

__________________
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Nothing

Bottle Conditioning:
Citron Cider
Blackberry Cider
The Five Eight Five

In Bottles / Drinking:
Cranberry Cider

lewdog50

Recipes 

wow 76 pages later and now he wants credit...........BTW upstatemike, I have YOUR receipe going right now

collitchboy

Recipes 

I'm sorry if this is posted in this thread some where but I have been trying to find an answer about clearing. If I used ground cinnamon instead of the extract will this ever clear? I have only ever used cinnamon sticks (JAOM) and never ground cinnamon.

In various other searches I cannot seem to find where people used ground cinnamon but I can find plenty of recipes with the sticks.

pwortiz

Recipes 

Collitchboy,
I've ONLY used ground cinnamon in my 3 batches of this. It's not going to be super clear but believe me, it's totally fine. Just let anyone know, "that's the good stuff - the carmel syrup" and there are no further questions and everyone just enjoys themselves