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Old 12-07-2012, 01:55 PM   #1
ChuckHoosier
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Default Making your own apple concentrate

I have 10 gallons of apple cider that I've been working on at home. I took 5 gallons to dry with D47 wine yeast and am planning on just adding some priming sugar to this batch and bottling. The other 5 gallons I made with Nottingham. I racked this batch to the secondary at 1.010. I'm hoping that this didn't go to dry in the secondary and am planning to check with a hydrometer today. If this is too dry, I'm planning to back-sweeten with apple juice concentrate made from the juice that I used as my original cider. Anyone every made their own concentrate before? If so, is there much to it? Thanks for the help!



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Old 12-07-2012, 02:23 PM   #2
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Easy enough to do, you can freeze concentrate it. So basically freeze it solid, then slowly let it thaw out and set it to drain into something that will catch it. This way the water is left behind, thus concentrate.



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Old 12-07-2012, 03:25 PM   #3
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Thanks, figured that was all there was to it.

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Old 12-07-2012, 05:28 PM   #4
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I have boil reduced bottled juice (2.4L to 0.4L) a few batches. Have only just used some to bulk prime but tasted pretty good. Added a slight apple caramel flavour. Pretty time consuming way to do it though!!!

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Old 12-07-2012, 05:31 PM   #5
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Doesn't boiling "set the pectin"? If so, I think you would need pectic enzyme or be willing to deal with some haze.

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Old 12-07-2012, 05:36 PM   #6
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I've done this by accident many times. Freezing the cider will separate an unfreezable syrup.
.....Biohazards got it. Do what he says, you'll have a concentrate.

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Old 12-07-2012, 05:36 PM   #7
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Quote:
Originally Posted by jeepinjeepin
Doesn't boiling "set the pectin"? If so, I think you would need pectic enzyme or be willing to deal with some haze.
Most likely, but I'm just chasing flavour... The brew I primed was a little hazy already.
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Old 12-07-2012, 05:39 PM   #8
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Quote:
Originally Posted by Fossey

Most likely, but I'm just chasing flavour... The brew I primed was a little hazy already.
Fair enough. And you sure wouldn't have gotten any caramel flavors from freezing.


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