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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > I'm new and I need some help
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Old 03-01-2013, 04:28 PM   #11
Pickled_Pepper
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Awesome job!

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Old 03-01-2013, 04:37 PM   #12
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Thanks man i wasnt to sure what i was gonna do i heard about the balloon airlock but that it also made your cider taste like rubber so i figured this is the same idea as a store bought airlock just more stretched out i mean it worked perfect my wife says shes never gonna buy alcohol again because my cider tasted so good

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Old 03-01-2013, 04:41 PM   #13
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You basically created a homemade blowoff tube. That's fermentation ingenuity at it's best right there.

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Old 03-02-2013, 02:26 AM   #14
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Someone suggested searching for Aphelwine and this is the recipe that I got:

Ingredients

5 Gallons 100% Apple Juice (No preservatives or additives) I use Tree Top Apple Juice
2 pounds of dextrose (corn sugar) in one pound bags
1 five gram packet of Montrachet Wine Yeast

Equipment

5 Gallon Carboy (I use a Better Bottle)
Carboy Cap or Stopper with Airlock
Funnel
1.First sanitize the carboy, airlock, funnel, stopper or carboy cap.
2.Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
3.Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
4.Repeat Steps 2 and 3, then go to step 5.
5.Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
6.Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
7.Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
8.Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.
9.Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.
What do you think?

Also do I use apple juice or apple cider? Can I mix them and use both?

And Can I reduce the recipe? Like instead of 5 gals use 2.5 gal?

Thanks
Nicole

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Old 03-02-2013, 03:47 AM   #15
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Yep thats a fantastic recipe edworts right

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Old 03-02-2013, 04:02 AM   #16
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And just half all the ingredients

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Old 03-02-2013, 04:16 AM   #17
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if you truely want a sweet and fizzy cider then sugar cider and apple juice will work but i wouldn't use that yeast it will finish too dry and you'll end up with apple wine! unless you stop the fermentation by pasteurizing early.. check out this thread for one like your wanting i think it would work perfectly

http://www.homebrewtalk.com/f81/5-da...-cider-265986/

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Old 03-02-2013, 01:24 PM   #18
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Aphelwine means apple wine ...

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Old 03-02-2013, 01:24 PM   #19
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Aphelwein* sorry

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Old 03-02-2013, 01:39 PM   #20
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I tried Ed Wort's apfelwein recipe but despite aging for a year (and tasting as it went along) I never found it particularly appetizing. I'm not sure I understand why everyone wants to add sugar to bump the alcohol of their cider. Well, I guess I do, but I'm not drinking it to get drunk. The recipe I use requires no extra sugar and ends up at about 5.5% abv. It tastes great and is super simple. I have had luck with nottingham, us-05, and s-04 but have used s-04 for the last 4 batches or so. Leaves a tad more sugar than the others.

http://www.homebrewtalk.com/f81/sams...g-cider-99923/

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