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Old 12-17-2010, 03:13 PM   #21
SammyJ
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It was actually 1tbsp to 1 gallon. In the future, I'd double that, it felt a bit on the too little side.

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Old 12-17-2010, 03:18 PM   #22
warispeace
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Quote:
Originally Posted by SammyJ View Post
It was actually 1tbsp to 1 gallon. In the future, I'd double that, it felt a bit on the too little side.
Glad I asked then. Instructions weren't very clear on that.

I have a 5-gallon apple-pear that's been bulk aging for about a year. After that gets bottled I think I'll do this one. 10 tbsp to 5 gallons sound about right? I'm interested to see what this tastes like.
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Old 12-17-2010, 03:23 PM   #23
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Sounds good, should be quite gingery

I bet it could use some clove and cinnamon as well, a nice holiday cider. The thing with cider is, even when it's bad it's still pretty damn good.

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Old 12-17-2010, 05:00 PM   #24
warispeace
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Sounds good, should be quite gingery

I bet it could use some clove and cinnamon as well, a nice holiday cider. The thing with cider is, even when it's bad it's still pretty damn good.
I was actually going to add some sugar for more of a ginger-apfelwein. I've tried cinnamon before, this time I will leave it out though just to keep it simple.

I will let you know how it comes out!
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Old 07-03-2013, 09:53 PM   #25
embreedow
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I'm using the same Whole Food cider that comes in the glass jugs, but all I did was throw in some pectin enzyme and yeast, and put the stoppers and airlocks on. I know it'll turn out low in alcohol content, so I was just wondering if I could throw 1/2-1 cup of brown sugar when I re-rack it to up the alcohol content. This is my first try at doing anything, so I don't have a hydrometer yet. :/ But I' super excited to see how my first brews turn out!

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