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Old 05-19-2011, 04:01 AM   #11
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Success!!!! It's dry with a hint of sweet from the splenda, crisp when cold and the apples really come out as it warms. It has a sour taste. I don't know if it's an infection my friend that likes sour's isn't sure but he said get it all cold just in case.

I couldn't hold out any longer I cooled a bottle for a few hours tonight and cracked it open to a perfect amount of carbonation.

Just a day short of 2 weeks since it was bottled.

I'm going to take a bottle to a friend that teaches a judging class and get his opinion and ideas if it does have a sour infection this time it added to the flavor and is quite enjoyable. I will now ferment right in a Carboy skip the bucket and pickup an auto siphon. If I picked up a bug it was all my siphoning problems.

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Old 05-25-2011, 04:33 AM   #12
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Well it gets even better and better, another week brought the carbonation up a step to a nice level, the taste has mellowed out and it's more of a fresh apple and less sour.

I started a 2 gallon batch tonight using cote des blancs this time.

In 2 weeks I will bottle my mead and start up another batch using montrachet or nottingham not sure yet.

Pipeline here I come lol. Now I need to make up some hang tags.

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Old 05-25-2011, 06:29 PM   #13
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I will heartily agree with you. Once you start and realize how good it tastes even at a young age, it's hard to stop making batch after batch.

Step up to Brandon O's Graff. It's also very good and ages faster and tastes better than many ciders. I have made 2 5 gallon batches so far, and will get another going as soon as I get a free bucket...

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Old 05-26-2011, 06:06 AM   #14
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The first image is roughly 3 hours after adding dry yeast.

The second is 24 hours in. Lots of air lock activity my son giggles every time it bubbles.

I read in another thread cote des blancs leaves a buttery after taste, bummer if it does I'll still drink it though.

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Old 07-01-2011, 03:50 PM   #15
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Well my first batch has aged for a few months now and I found out a friend of a friend is a judge so I sent a bottle to his house and he scored it and gave me some notes.

He gave it a 27, not bad for my very first try and he explained the flavors I was picking out and suggested I back sweeten a different way, he could really pick out the aspartame flavor and with the apple concentrate made it almost cloyingly apply. I agreed with what he wrote out for me and my second batch I will skip back sweetening and see how my different choice of yeast turns out. I will keep using Nottingham though as I do like the bready flavor it left behind lol

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Old 07-01-2011, 08:04 PM   #16
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Last night, a friend and I split a bottle of 3 month aged Apfelwein that was nothing more than juice, brown sugar (didn't have dextrose) and Montrachet yeast fermented to completion and then bottle conditioned. We both were very impressed.

It was only lightly carbonated, about half of what I am used to (didn't use enough priming sugar I guess,) but dang if it didn't taste amazing. And that's only at 3 months. At 1 month, it wasn't very good at all - tart, dry and hot. Wow has it changed, especially the dry part...I know it hasn't gotten any sweeter but it's such a nice mellow flavor that you don't mind the dryness.

I know if you have the time you can skip back sweetening all together.

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Old 07-03-2011, 02:46 AM   #17
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Quote:
Originally Posted by DoctorWho View Post
I know it hasn't gotten any sweeter but it's such a nice mellow flavor that you don't mind the dryness.
That's been my experience with ciders as well--I have been making cider for a couple of years but had never tried a commercial one. So today I tried a Woodchuck just to see what commercial cider drinkers were expecting. It was OK, but I MUCH prefer my still dry cider. Dry cider is a much different experience than wine; smoother and easy drinking. When it's good and aged well you really don't notice the dryness the way you do with wine. I've pretty well decided that I'm going to stick with still dry ciders and not worry about carbing and back sweetening. But to each his own; that's the great thing about homebrewing.
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Old 07-03-2011, 06:00 AM   #18
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The aging is defiantly a huge part, it sucks to wait but after setting some aside I will make sure it ages out longer now, I'll get my pipeline going in a few months but for now I will experiment a bit to see what I like the most. The less sugar the better for me anyways lol.

I used to like things very sweet but my tastes are changing as I get older and it will be even simpler to make if I don't back sweeten. I may try some honey instead of sugar if I remember correctly it has a bit of unfermentable sugar in it? Or something along those lines. Still reading and learning something new almost daily.

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Old 10-25-2011, 03:59 AM   #19
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after 5 months the 2nd batch is coming into its own, i tried one a month to see how the flavors and smells changed it has been interesting, i tried to take notes each time but that didn't always happen.

last month i decided i wasn't going to use a wine yeast again but this month i completely changed my mind.

i get allot of banana but that has finally mellowed out and it's quite drinkable now, the apple flavor is there finally.

i must learn to wait... i think bulk ageing will help me do that and solve some of my other problems with yeasty smells and flavors that i get when i bottle after 2 months.

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