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Old 01-31-2013, 05:18 PM   #1
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Default Simple, tasty cider

I bought a couple gallons of cider on sale very cheap, fresh pressed. It was nearing its expiry date. I was in the middle of a few other batches, so I put the cider, a nub of ginger and a pack of ec1118( needed to use it up some where) in a jug and air locked it. OG of 1.050.

5 days later it was 1.000

Cold crashed for a week, racked, sweetened with a ginger simple syrup and bottled in swing tops. Carbed up over night.

Tastes like... An apple cider/ginger ale hybrid. Pretty delicious.

Just thought I would report, in case someone was thinking of doing the same thing.

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Old 01-31-2013, 05:49 PM   #2
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Sounds really tasty! Did the ginger syrup work like a priming sugar to carb up the cider??

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Old 01-31-2013, 06:02 PM   #3
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Correct, it carbed and sweetened.

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Old 01-31-2013, 06:05 PM   #4
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How long did you rack before bottling?

Was it fairly well carbed after just a day?

Cold crashing means in the fridge right, I'm fairly new to this and still tryn to get down the parlance.

Thanks

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Old 01-31-2013, 06:12 PM   #5
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Cold crashing is putting it in a fridge or other cold place. It helps the yeast go dormant and settle to the bottom.

I racked out of the primary jug off the sediment into another jug which I put the ginger syrup in. Then I bottled directly from that . All was sanitized beforehand.

It carbed over night. Bottled at 7pm, perfectly carbed at 7am the next morning. I filled a small pop bottle to be able to test the carb level. They are currently in the fridge.

Just to clarify, this is a cloudy, simple cider, if you wanted it perfectly clear you could add some pectin enzyme and give it a few weeks to clear. I just wanted something simple and delicious, not concerned about looks.

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Old 01-31-2013, 06:17 PM   #6
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Thanks for the tips

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Old 01-31-2013, 06:39 PM   #7
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Can you add the pectin enzyme after primary fermentation and initial racking? Does it still work well then or must it be added from the start?

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Old 01-31-2013, 08:37 PM   #8
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To the best of my understanding, it can be added after, but its effect is inhibited by alcohol, so you need higher doses.

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Old 02-03-2013, 04:39 PM   #9
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I plan on doing something similar with the cider I have going right now. Was gonna back sweeten to 1.02 with honey and a ginger simple syrup. Then pasteurize it after it gets to the carbonation I want.

How much ginger did you use in the simple syrup? Im assuming you used fresh root since you said nub of ginger.

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Old 02-03-2013, 06:42 PM   #10
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A large amount, we like it gingery. Probably 10 cubic inches worth in 2 cups ginger syrup, then sweeten with it to taste

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