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Old 05-27-2008, 02:54 AM   #1
Thor the Mighty
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Default hopped/malted ciders?

hybrid ciders? hmm wondering if anyone has tried to either malt, or hop, or both, a cider.....


sorry, i get weird ideas like this. you'll see plenty of these threads.

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Old 07-03-2008, 03:47 AM   #2
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I think that I really like my Ever so Slightly hopped Apfelwein. It's on a 3068 cake. It has a nice little hop flavor, but it didn't carb for crap, I'm going to bottle pitch and we'll go from there.
Nest time...I'd like to add about a pound of Light DME to the 3 gallon batch.

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Old 07-03-2008, 04:26 AM   #3
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I've fermented an Apfelwein with Weizen yeast and added 1.5 lbs brown sugar and it tastes great.

It seems that no matter what you do with fermented apple juice it'll work.

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Old 07-03-2008, 12:52 PM   #4
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Light brown or dark brown?

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Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider

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Old 07-03-2008, 02:19 PM   #5
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Not a cider but I added malt to a cyser. The recipe's posted in the mead recipe section. I steeped some crystal malt in apple juice and the mead came out with a caramel apple flavor. I don't know why it wouldn't work with cider.

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Old 07-03-2008, 02:26 PM   #6
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Quote:
Originally Posted by will_cbe View Post
Light brown or dark brown?
Dark...
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Old 07-03-2008, 02:31 PM   #7
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Try mixing beer & cider to get an idea of how they work together. One of the advantages of kegging.

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