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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Drop Them Panties Again - Sweet Sparkling Cider
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Old 03-08-2010, 12:45 AM   #11
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Just tried this reciepe!! Got it in the priimary last night and it was bubbling away this morning, the only problems I had were after I added the 8 cans concentrate and 2 gallons apple juice with 2 lbs honey I was only sitting about 3.5 gallons, so as per directions I added 2 additional gallons of apple juice not sure if this is right or not, My OG reading was 1.085 which I thought was rather high but i figure I would check on it in two weeks and see how its doing, also I didnt have any notty but I did have a pack of Windsor to use, also no mention on how much yeast nutrient so I used 3 tsps, Can anyone tell me if this all sounds right? Sorry this is my second brew Thanks for all your help!!!!!!

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Old 03-08-2010, 01:01 AM   #12
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Just add the nutrient per directions on container. The OG is high because you have added a lot of sugar to the mix with all the concentrate, cider, and honey. If you ferment this dry it will finish at about 11% abv. Or you could cold crash that early and stabilize. That's what I did with a similar recipe.

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Old 03-08-2010, 01:38 AM   #13
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Thanks a ton for your input very helpful! I wanted this to finish Semi-Sweet
so i suppose I will be looking for a gravity between 1.010-1.015 and just to be sure when I get that reading is that when I want to rack into the secondary for clearing????? How long do you think it is going to be in the
primary for?? I'm trying no to mess this up so I appreciate all your help!
And when you say cold crash early how early and what point of the brew are you talking about? My whole plan was primary for around two weeks or however long it will take to reach 1.010-1.015 then rack to secondary till mostly clear not sure how long this will take, then bottle and condition for a week and open one to check carbonation once i reach desired carb the cold crash condition all bottles in fridge, does this idea sound good?

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Old 03-08-2010, 04:48 AM   #14
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Originally Posted by alcibiades View Post
i dont understand how this cider tastes sweet. Won't all that sugar/apple juice ferment and dry it out?
Not really. The yeast attenuates at 75% which leaves 25% residual sugar behind.

I know that's a general rule but that's not always precise. I used a Weizen yeast on one cider and the FG was 1.000.
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Old 03-21-2010, 04:34 PM   #15
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Howdy,

I started a 5 gal batch and was wondering if you added anything to carb with or just bottled when you liked the taste? I'm looking forward to bottling it and what to be ready when the cider is.

Thanks

Jug

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Old 04-11-2010, 07:42 PM   #16
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Default First batch.

I just kegged my first batch of this stuff. Fermentation stopped at 1.010, which was the what wanted. I had a bit more than would fit in the keg so I poured it into a pint glass over some ice. It's not bad and I expect will get better with age (if it lasts long enough).

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Old 04-23-2010, 08:57 PM   #17
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Hey Mate,

Great cider.

I just uncorked one of my test bottles, and love it.

a very very good cider!

Jug

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Old 04-24-2010, 10:11 PM   #18
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Very glad everyone enjoys my recipe so much. I just put another one together using my original as a base, not too much different but I added in some limeade concentrate for some acid and a little citrus flavor.

8 cans of Apple Juice Concentrate (Great Value Brand)
2 cans of Limeade Concentrate (Great Value Brand)
2 Gallons Apple Juice (Great Value Brand)
2 lbs Demerera Sugar (easy to find in sugar and baking goods section)
Nottingham Dry Ale Yeast
Yeast Nutrient
Topped up to 5.5 gallons with more apple juice


I spent $15 total on the ingredients at Wal-Mart, except the Notty which I have a stash of.

I am hoping that the limeade will amp up the apple flavor and add a little citrus bite to it also.

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Old 04-27-2010, 01:03 AM   #19
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I let mine go a little dry, then back sweeted with a cup of honey. It carbed up nice and so far no bottle bombs. It is clearing but does have some haze in it. Next time I'm not going to boil the apple juice. Anyway I like it!

May try one with molasses instead of honey

Jug

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Old 04-27-2010, 03:00 AM   #20
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Boiling the juice will set the pectin and cause a haze for sure, don't ever boil juice or honey if you are planning to brew with it(except burnt mead). As long as you don't go over 150 you will be ok but you can even leave it lower than that if you like, I have had luck dissolving the sugar into solution at 130 or 140. You want the heat to break down the sugar a bit and make it easier for the yeast to eat on also.

Jug - Molasses will overpower at even low amounts, be careful with it.

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