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Old 11-14-2010, 12:49 AM   #11
McKinley
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Originally Posted by Fletch78 View Post
www.bumwine.com

For the amount of money you are going to put into this batch, you could get a lightly used sleeping bag and a member's only jacket from Good Will, and have enough left over for 6 quick-picks and 5 gallons of Night Train.
Bums get no respect on their choice of beverages. That's "Night Train Express" BTW, for the distinguishing connoisseur.
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Old 11-14-2010, 05:28 PM   #12
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Originally Posted by Fletch78 View Post
You are clearly the expert. Instead of asking for opinions, why don't you just tell us how it's going to be?

Make it 5 pounds of dextrose. Go for it. You aren't getting any younger. You don't want to look back on your life and wonder what would have happened if you had added that extra pound. Do you?
wasn't trying to insult you. I got the feed back I was looking for from one of the posters in here. I'm no expert just lucky so far with the cider. I appreciate your feedback/opinion in all seriousness.
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Old 11-02-2011, 11:09 PM   #13
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I did a 5 gallon batch of HARD Cider last year and the few bottles I have left are hot to trot, but very drinkable. It's kinda like the Apelwein recipe...but not.

5-gallons UV Treated Fresh Pressed Apple Cider
3-lbs Local Alfalfa Honey
3-lbs Brown Sugar
2 Packets Dry Champagne Yeast
Bottled with .25 cup Priming Sugar, .5 cup Brown Sugar

Simmer .5 gallon of cider to around 125 degrees to stir in honey and Brown Sugar.
Dump in Primary,
Dump in rest of cider,
Dump in Yeast,
Wait 3-4 weeks,
Bottle.

OG: 1.074
FG: 0.996
ABV: 13.9%

Now, Just using 4 gallons cider, .75 lb of honey, and 1 lb brown sugar.
1 Vile White Labs English Cider Yeast
Waiting until Ferments to ~ 6% ABV, then Potassium Sorbate, Racking to 2ndry, adding two cans of apple juice concentrate for sweet apple flavor, and dry hopping with 2-5 cinnamon sticks for 2 weeks. Then using a clarifyer, and kegging!

I'll let ya know how it turns out!

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Old 11-02-2011, 11:32 PM   #14
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I've got one in the carboy now that i used 4lbs with. OG was 1.078 and after 2 weeks im a 0.997. I used the cote de blanc yeast though (as recomended by the guy at my LBS) OG of the apple juice before the sugar was 1.046

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Old 11-03-2011, 04:41 AM   #15
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From OG at 1.074 and FG at 0.996 its something around 10% abv not 14

Quote:
Originally Posted by Lewybrewy View Post
I did a 5 gallon batch of HARD Cider last year and the few bottles I have left are hot to trot, but very drinkable. It's kinda like the Apelwein recipe...but not.

5-gallons UV Treated Fresh Pressed Apple Cider
3-lbs Local Alfalfa Honey
3-lbs Brown Sugar
2 Packets Dry Champagne Yeast
Bottled with .25 cup Priming Sugar, .5 cup Brown Sugar

Simmer .5 gallon of cider to around 125 degrees to stir in honey and Brown Sugar.
Dump in Primary,
Dump in rest of cider,
Dump in Yeast,
Wait 3-4 weeks,
Bottle.

OG: 1.074
FG: 0.996
ABV: 13.9%

Now, Just using 4 gallons cider, .75 lb of honey, and 1 lb brown sugar.
1 Vile White Labs English Cider Yeast
Waiting until Ferments to ~ 6% ABV, then Potassium Sorbate, Racking to 2ndry, adding two cans of apple juice concentrate for sweet apple flavor, and dry hopping with 2-5 cinnamon sticks for 2 weeks. Then using a clarifyer, and kegging!

I'll let ya know how it turns out!
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Old 11-03-2011, 03:58 PM   #16
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Originally Posted by cciszew View Post
From OG at 1.074 and FG at 0.996 its something around 10% abv not 14
I was writing this post from my office without my brewing notes trying to remember the OG, FG, and ABV. It didn't seem right either so I got home and took a look...and then saw your post cciszew.

Here's my actual readings:

OG: 1.087 = PABV 12.1%
FG: 0.992 = FABV -1.0%

ABV: 13.1%
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