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Old 06-16-2011, 04:54 PM   #11
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Originally Posted by AWKBrewing13 View Post
cinnamon was exactly what i was thinking. for my hops (i just picked up all supplies yesterday) was kent goldings... I got one ounce but i thinking of using a third instead of .5.The yeast I got English cider yeast because I heard it would give more complexity. The kent goldings i was told would compliment the spices i was looking to use. I was also told spices need heat. So he said use it in the last 15 min of the boil and crush the cinnamon stick a bit. Thoughts?
Sounds good. Are you doing a 5gal batch...if so you are right about the hops. I use .5oz of fuggle @4%AA and it's perfect for 5gal, but less is better than more.

Otherwise, do what you say and you'll have a very nice spiced cider soon!
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Old 06-16-2011, 07:11 PM   #12
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sweet thanks guys. So when doing the wort for the beer portion is that when i add the cinnamon to it? How many sticks? one? Any other spices I should look at? aging ? i have thought about adding a bit of molasses to up the ABV and give it some different flavor.

what are your thoughts on using the English cider yeast instead of Ale or champagne yeast?

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Old 06-16-2011, 07:13 PM   #13
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oh yes I am doing a 5 gal batch. I can still get unpasteruized cider from the mill. should I use that or pasteruized juice from Whole foods?

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Old 06-16-2011, 08:12 PM   #14
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ok, If I'm repeating anything, sorry. Some of the posts were really long and I didn't have the patience.

The Whole foods cloudy juice and nottingham was the first cider I tried to make. No fermentables other than the sugar in the juice were added. You'll never see it clear up. So let it get to where you want it and call it good. Mine actually went bad for some reason and I had to pitch it (didn't even make good vinegar!).

if nothing happens with that cider, remember you have a new gallon jug for future endeavors! win win!

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Old 06-16-2011, 09:21 PM   #15
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Cloudy juice will usually clear with time.

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Old 06-16-2011, 10:52 PM   #16
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I've seen several people on this forum say that the WF just doesn't seem to want to clear. I left mine, undisturbed, in the bottle for 4 months. The Lees were over an inch thick and the juice was still very cloudy. I don't think it'll clear like a normal juice.

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Old 06-16-2011, 11:03 PM   #17
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lol i think so too. im already at 1 inch of lees at the bottom of mine.

So for this graff recipe what type of juice should I use for the 4 gal. fresh unpasterized or something from the store?

what store cider do you guys typically use?

I was told good cider comes from unpasteurized cider because it gives it more complexity. Is this true?

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Old 06-16-2011, 11:07 PM   #18
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don't over think it at first. Make some simple, yet tasty ciders and then experiment after you get a few under your belt.

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Old 06-16-2011, 11:28 PM   #19
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i just wanna make sure that I get something that will clear up well and is easy.

whats the easiet one to use that will clear easy and is easy accessible?

i agree. i just dont want to make something after waiting 4-6 months thats nasty lol.

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Old 06-16-2011, 11:32 PM   #20
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I just use store bought juice (tree top, store brand, etc.) just make sure the only preservative is ascorbic acid (vit. C). Since it's clear it'll clear easily.

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