two_squirr3ls

Recipes 

Thought I would share this, before my cider came out of the secondary, and before its tougher to find seasonal unpasteurized/no preservative cider! Very promising.

5 Gallons unpasteurized/no preservative apple cider (Soergel's Orchard, Wexford, PA)
4lbs Cane Sugar
1lb Dark Brown Sugar

Didn't want to deal with Campden tablets, so I did a stovetop pastureization in 2 batches (2.5 gallons each), adding half the sugar(s) to each batch. Heated to 140, cooled in a soda keg on ice. Pitched white labs belgian ale yeast around 70F. Yeast energizer to speed fermentation.

Very little activity this week, so I transferred it to the secondary today. Tomorrow it will go into a 34F refrigerator, and into a soda keg in 2 weeks/force carb (slowly). I think it will be perfect for the holidays.

Had an extra 2 pints, couldn't help but taste. Great apple flavor, not cloyingly sweet, not hot at all. Not clear at all, but I wasn't hoping for anything clear. Color approximates a hefeweizen. I took a sip last week when I was getting a gravity reading: at 1.02, it was way too sweet, the extra week made all the difference.

Soilworker

Recipes 

How much "Belgian ale" taste was there? Did you think it was well balanced and worthwhile?

The recipe looks amazing! Thanks for posting!

two_squirr3ls

Recipes 

I would go for it, need more replicates of the cider to make sure its a good recipe. Thats just good science

Its pretty balanced. I wanted to get a bready character from the yeast. I got that, and then some. I think the fruitiness will step to the front as it sits the secondary. Definately has ale-like qualities, much less sharpness (from the alcohol) than a belgian with an equivalent abv.

Soilworker

Recipes 

Sweet, I'll give it a try once my I get a carboy freed up next week. I think I'm going to try it with Wyeast 3864 Canada/Belgium Ale since I love Unibroue.