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-   -   Holy sweet mother of all that is alcohol. Woodchuck Fall Seasonal? (http://www.homebrewtalk.com/f32/holy-sweet-mother-all-alcohol-woodchuck-fall-seasonal-192676/)

Crazytwoknobs 08-25-2010 08:27 PM

Holy sweet mother of all that is alcohol. Woodchuck Fall Seasonal?
 
Has anyone else had this? I've got to make some. It's similar to JK Scrumpy's Organic cider, but spicier and sweeter. Any help would be greatly appreciated, even if it's just which spices you think they use.

oldmate 08-25-2010 10:31 PM

That sounds so good :( I can't even get Woodchuck around here. The ONLY ciders that I can find are Strongbow and Bulmers/Magners.

1234 08-26-2010 01:04 PM

Quote:

Originally Posted by oldmate (Post 2238331)
That sounds so good :( I can't even get Woodchuck around here. The ONLY ciders that I can find are Strongbow and Bulmers/Magners.

You don't need to worry about finding anything other than Strongbow! It is rather expensive here, 8.99 for a 6-pack. It is really good stuff.

wheatie 08-26-2010 01:47 PM

I had the summer seasonal a few weeks ago..it was good, but not great. I'd like to try the fall stuff!

bigcountrybrew 09-10-2010 04:56 PM

According to the website. "There are few things as spectacular as fall in the Green Mountains that surround our cidery. When you add cinnamon, nutmeg, and a hint of American white oak, you either have yourself some mighty fine cider or your standard Vermont tourism cliche." I want to try to brew this. I am not sure on the quanities of oak, Cinnamon, and nutmeg..but I am going to try to work something out

flyweed 09-10-2010 08:52 PM

big country..if you work up a good recipe..be sure and post it...I am in need of whipping up a batch of some fall hard cider, for Oktoberfest is coming up and i gotta get the kegs filled..this one sounds like it would fit the bill.

DAN

Crazytwoknobs 09-13-2010 02:38 AM

Can't overstate how awesome this is. It's obviously sweetened after fermentation, but damn, this stuff is good. Get it while you can!

I'm gonna go surf the cider forums for a while.

bigcountrybrew 09-16-2010 06:57 PM

Ok I have formulated a basic recipe for this and want to know what everyone thinks.

5 g of store bought apple juice
5 cinnamon sticks
1 tsp of nutmeg
Some amount of oak cubes - house toasted
1/2 g of bottled H20 to boil cinnamon sticks
Lalvin K1-V1116 yeast @ the suggestion of LHBS


I am going to boil the sticks in a similar fashion as in the post below.

http://www.homebrewtalk.com/f81/spic...-cider-150705/

As an alternative, I am thinking of using 1/2g of apple juice instead, not boiled, but simmered, to extract the flavor from the sticks. I am also not sure how much oak cubes and what toasting to use. I do not want the oak to overpower the cider. I know I want to use them in the primary.

The plan is to boil/simmer stick adding the nutmeg at flameout. I will then cool that down add it to the primary with apple juice and oak cubes. I will pitch yeast and ferment between 68-75. When SG gets down around 1.014 1.010, I will bottle and pasteurize using the stove-top bottling method below.

http://www.homebrewtalk.com/f32/easy...g-pics-193295/


That is the plan so far.
Any Suggestions/changes?
This is not final yet so any input is appreciated.

Thanks,
Big Country

bigcountrybrew 09-17-2010 01:32 PM

Quote:

Originally Posted by bigcountrybrew (Post 2280781)
Ok I have formulated a basic recipe for this and want to know what everyone thinks.

5 g of store bought apple juice
5 cinnamon sticks
1 tsp of nutmeg
Some amount of oak cubes - house toasted
1/2 g of bottled H20 to boil cinnamon sticks
Lalvin K1-V1116 yeast @ the suggestion of LHBS


I am going to boil the sticks in a similar fashion as in the post below.

http://www.homebrewtalk.com/f81/spic...-cider-150705/

As an alternative, I am thinking of using 1/2g of apple juice instead, not boiled, but simmered, to extract the flavor from the sticks. I am also not sure how much oak cubes and what toasting to use. I do not want the oak to overpower the cider. I know I want to use them in the primary.

The plan is to boil/simmer stick adding the nutmeg at flameout. I will then cool that down add it to the primary with apple juice and oak cubes. I will pitch yeast and ferment between 68-75. When SG gets down around 1.014 1.010, I will bottle and pasteurize using the stove-top bottling method below.

http://www.homebrewtalk.com/f32/easy...g-pics-193295/


That is the plan so far.
Any Suggestions/changes?
This is not final yet so any input is appreciated.

Thanks,
Big Country


I have refined the recipe a bit after some sugesstions from other HBT members.

5.5 g of store bought apple juice
5 cinnamon sticks
1 tsp of nutmeg
Some amount of oak cubes - house toasted
Dry Nottingham yest

I think I am going to use apple juice to extract Cinnamon from sticks. The only thing I am worried about is setting the Pectins. Does anyone know if this is an issue with store bought juice?

daugenet 10-12-2010 03:16 PM

I have had this and my SWMBO and I liked it a lot.

Any reason on going with house toasted as opposed to light or medium?


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