madipop

Recipes 

After weeks of reading posts on this site I decided (hastily I might add) that I would try a cider recipe that I also found here, on top of the yeast cake of my virgin extract batch (a dead guy clone) just to see what happens, things seem to be going well so far, and I am just looking for any general info that the brain trust here would care to offer. Thanks in advance, this site is a wonderful resource ( probably should have mentioned this earlier, I dissolved 5# brown sugar into 1 gallon of wal mart apple juice, and added that and 3 more gallons of juice and a gallon of water to the carboy with the dead guy yeast cake) Cheers !

BargainFittings

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Recipes 

5 pounds of sugar is going to push it into the apple wine category. It will be good but expect to let it mellow out after the primary for a month or more.

It will probably turn out great and knock you on your butt if you drink it by the pint.

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Kauai_Kahuna

Recipes 

Yea, I would have gone with 2lbs of sugar, and skip the added water. It will just dilute the apple taste even more than a LOT of sugar.
Hopefully the yeast will be able to ferment it down to dry and you can back sweeten with cans of concentrate, that may help bring back a little of the taste.
Expect to allow a lot more time for this to ferment, and condition.
Instead of weeks your now talking about months.
Best of luck and I hope you like the end results.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

david_42

Recipes 

Fast cider == juice only.

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madipop

Recipes 

Good to know, thanks for the info, I'm obviously still wet behind the ears when it comes to brewing. Hopefully this turns out ok, if not I'll chock it up to experience and I will definately do more research in the future.