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Old 02-27-2013, 03:51 AM   #21
ImBigTuna
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Thanks for the post you guys! I was worried! My first batch took 2 weeks. I had 6 gallons of apple juice from Costco, added 2 pounds of dark brown sugar. I added a cup of dark brown sugar before I bottled then and 6 gallons went quick. Everyone liked it.

Then I just did one the same way but with light brown sugar and it's cooler this time of the year. Does that make a deference? Because it's a bit sour.

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Old 02-27-2013, 10:45 AM   #22
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Your gravity reading might be lower on this batch than the previous batch. Do you know the readings of both?

Dark brown sugar will probably add a touch more molasses or caramel flavor, but the fermentable part should still be the same.

It's also possible that the juice you used this time is a different blend or late season apples. I use costco juice also and it seems pretty consistent here in the South East.

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Old 02-27-2013, 07:36 PM   #23
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Update on my sour cider..
After 2 weeks sitting in my shed.
Backsweetend with 2L apple juice
FG is still giving me 12%
Been sitting in fridge for 5 days
First proper glass tonight and WOW , this stuff has changed soo much, no sourness and can hardly taste the alcohol anymore !!
Could do with a fizz tho, I find that more refreshing.
What happens when using a soda stream..????

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Old 02-28-2013, 12:10 AM   #24
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Quote:
Originally Posted by Pickled_Pepper View Post
I have...there's plenty out there, but you won't find them at typical retail locations. Most of your super-dry champagne-style ciders will usually come from specialty wineries and cider houses.

There is a winery and ciderworks in Thurmond, NC that produces a WICKED dry cider. It's the blend of apples they use and letting it ferment completely dry.
I hear ya PP, I guess it's a regional thing, around here ciders aren't that popular and everyone is sickly sweet. The driest thing you will find in my town is Strongbow.
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Old 03-01-2013, 01:21 PM   #25
ImBigTuna
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Quote:
Originally Posted by Pickled_Pepper View Post
Your gravity reading might be lower on this batch than the previous batch. Do you know the readings of both?

Dark brown sugar will probably add a touch more molasses or caramel flavor, but the fermentable part should still be the same.

It's also possible that the juice you used this time is a different blend or late season apples. I use costco juice also and it seems pretty consistent here in the South East.
I don't know what my first batch was, because I was too eager and didn't have everything I should have. On the second batch, I showed SG at 1.09 on 2/14 and today 3/1 it is at 1.00. Right now when I tested it, it was super bubbly. On the air lock probably a bubble every 9 seconds.
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Old 03-01-2013, 01:29 PM   #26
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The airlock activity is just CO2 coming out of solution. (Is 'off-gassing' a word?) You just pissed it off when you took the reading This happens to me quite a bit on my beers. Glad to hear the flavor has come back around for you!

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