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Old 03-02-2013, 12:43 AM   #21
WilliamSlayer
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My most recent cider. Spiced with cinnamon, nutmeg and orange peel.

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Old 03-02-2013, 02:52 AM   #22
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Looks good love the color

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Old 03-03-2013, 03:06 PM   #23
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Originally Posted by WilliamSlayer
My most recent cider. Spiced with cinnamon, nutmeg and orange peel.
That looks tasty. I like the orange peel idea. Doing a mango gal. for the wife right now.
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Old 03-03-2013, 05:02 PM   #24
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With juice or pulp? Been afraid to use mangos as they are so pulpy. Bet they give great flavor though...

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Old 03-03-2013, 08:05 PM   #25
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Do you use the entire peel, including the white inner surface? Or did you use one of those fancy orange shavers to get just the orange colored portion? I ask because the white part tends to be a little bitter when you use it I cook with.

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Old 03-03-2013, 08:15 PM   #26
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Do you use the entire peel, including the white inner surface? Or did you use one of those fancy orange shavers to get just the orange colored portion? I ask because the white part tends to be a little bitter when you use it I cook with.
I used all of the 'rind'. And yes you're right that it can be bitter! I was going for a bit of this, as I wanted something to add another element. Bitter IMO is different from tart (acid), and the orange was supposed to add a slight citrus element as well.
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Old 03-04-2013, 04:58 PM   #27
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Originally Posted by WilliamSlayer
With juice or pulp? Been afraid to use mangos as they are so pulpy. Bet they give great flavor though...
I used a chopper and the pieces are about the size of peas. I have just finished a batch with raspberries and turned out great but racked it 3
Times to clear. These fruity drinks, are for my wife, kind of a bribe to have all these carboys in the spare room burping away. I have 5 gal. of
Great hard cider ready to bottle, the juice was pasteurized that I used and I'm a clean freak with my equip. And am researching if I should
Pasteurize before bottling ? Any thoughts Thx
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Old 03-04-2013, 06:33 PM   #28
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Always important to have something for your wife. Makes her forget about the fact that you have tons and tons of stuff fermenting an stuff. Thank goodness for amazing wive who put up with us!!

Also, how did the raspberry come through on that?

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Old 03-05-2013, 09:51 AM   #29
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Quote:
Originally Posted by Fermentdean View Post

I used a chopper and the pieces are about the size of peas. I have just finished a batch with raspberries and turned out great but racked it 3
Times to clear. These fruity drinks, are for my wife, kind of a bribe to have all these carboys in the spare room burping away. I have 5 gal. of
Great hard cider ready to bottle, the juice was pasteurized that I used and I'm a clean freak with my equip. And am researching if I should
Pasteurize before bottling ? Any thoughts Thx
No need to pasturize unless you plan to backsweeten. For backsweetening you have to find someway of not getting the sugars to ferment, so Pasturizing is ONE way.
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Old 03-05-2013, 04:53 PM   #30
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Originally Posted by WilliamSlayer

No need to pasturize unless you plan to backsweeten. For backsweetening you have to find someway of not getting the sugars to ferment, so Pasturizing is ONE way.
Thank you William , not that I mind one more step I've read it lowers the abv and might change the taste. I've done a few gallon batches which have turned out great but were consumed rather quickly. This is my first 5er and I wanted to bottle and leave for a couple months with an occasional sampling along the way to taste the progression
Thanks
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