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Old 08-23-2007, 03:23 PM   #11
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I'd like to hear an explanation of how your brew got it's name please? The "sweet cider" bit i get, but??

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PRIMARY:
SECONDARY :
CONDITIONING:
BARREL 1:nut brown ale
BERREL 2:Tolly cobbold BITTER
BARREL 3:
BOTTLE:
gales horndean best bitter
1850 whitbread porter
Grolsh amber
bud budvar
ayinger brau weisse
Broughton old jock

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Old 08-23-2007, 03:33 PM   #12
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Quote:
Originally Posted by Brew chick
I'd like to hear an explanation of how your brew got it's name please? The "sweet cider" bit i get, but??
Every time he drinks it, he drops his panties.
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Old 08-24-2007, 05:21 PM   #13
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So he's a flasher then? when he's had a few too many to drink.

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PRIMARY:
SECONDARY :
CONDITIONING:
BARREL 1:nut brown ale
BERREL 2:Tolly cobbold BITTER
BARREL 3:
BOTTLE:
gales horndean best bitter
1850 whitbread porter
Grolsh amber
bud budvar
ayinger brau weisse
Broughton old jock

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Old 08-24-2007, 06:32 PM   #14
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You all really need to try a malolactic conversion. That includes you, Ed! The change is considerable!!!

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Old 08-24-2007, 06:55 PM   #15
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Quote:
Originally Posted by Damn Squirrels
You all really need to try a malolactic conversion. That includes you, Ed! The change is considerable!!!
Nope, I staying Hetero and keeping the wedding tackle in place.
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Old 08-25-2007, 09:40 AM   #16
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Quote:
Originally Posted by Damn Squirrels
You all really need to try a malolactic conversion. That includes you, Ed! The change is considerable!!!
what's that then? I dunno, this thread is just too complicated for me. Think i'll just stick to AG brewing,that i can get my head around
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PRIMARY:
SECONDARY :
CONDITIONING:
BARREL 1:nut brown ale
BERREL 2:Tolly cobbold BITTER
BARREL 3:
BOTTLE:
gales horndean best bitter
1850 whitbread porter
Grolsh amber
bud budvar
ayinger brau weisse
Broughton old jock

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Old 08-25-2007, 08:29 PM   #17
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Sorry about trying to be humorous on the name, won't happen again I guess. Where are the more professional mods around here when this kind of off topic trolling is going on I wonder?

To everyone with a serious post, this means you BeerDad:

Your modifications sound great, even higher ABV. I like to use the concentrate as it gives a better apple taste and a boost of sugar to it in my opinion. This one won't get totally clear due to the flocculation of the Sweet Mead yeast, so just make sure that it is done fermenting before you bottle it. Condition it for two weeks at ferment temps and then get it into the fridge until you give it out at Christmas time. I would also recommend to go ahead and dump the new cider on top of the cake for your first one, and expect a much faster ferment start up than before. Plus you will be saving a bit of cash if you reuse it then maybe get some out at the end of the second ferment and do some yeast washing on it for storage until the next time.

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Old 08-27-2007, 01:50 PM   #18
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Thanks for the advice. I'm going to give it a go friday. Would it be better for me to leave the cider in the secondary for longer? I was planning on leaving it in the secondary until almost christmas racking about once a month to help it clear. If that's overkill great i'll just bottle it and put it in the fridge.

thanks!

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Old 08-27-2007, 10:27 PM   #19
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I would leave it in secondary about halfway to X-mas and then bottle it and fridge it then.

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Old 09-01-2007, 12:52 PM   #20
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It's gonna be tough to refridgerate all that cider I'm just gonna have to drink a bunch of it.

I made it last night. Went with the 2 1/2 lbs of corn sugar. I figured this to be 7 1/2 cups. Is that about right? It came out of a 5 lb bag and looked like half of it.

I used a yeast starter and bumped it an extra time. After 8 hours no activity but I'm being patient hoping to see something happening when I get home from work in 6 hours.

I do see a lot of separation happening. It's getting lighter and slightly clearer at the top and very cloudy in the middle. It looks cool. The bottom has some sediment already and some darker juice on top of it.

I used 5 tsp of fermax and 1/3 of a whirlfloc tab. I brought 1 gallon of juice to about 150 degrees and stirred it in well. I poured out 1/3 of each of the other juice bottles into the primary then put sugar in the bottles of juice shook and added to the primary. Then I put the cooled gallon into the primary and pitched the yeast. All seems to be going good so far.

The OG was 1.065 uncorrected. It was 74 degrees I'll figure the correction later.

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