vapor2020

Recipes 

This finishes fairly sweet without backsweetening. I got an FG of around 1.01.

4 gallons pasturized cider with no preservatives
2 cups honey
6 oz Grandma's mollases.

Heat enough to thoroughly combine all ingredients.

Pitch:
Wyeast Bavarian wheat yeast.

Tell me what you think.

devaspawn

Recipes 

what was your OG?

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That this foul deed shall smell above the earth
With carrion men, groaning for burial.

Prim 1: Ogre's Inverted Extra Red Ale
Prim 2: Ogre's Hair of the Dog Imperial Amber Ale
Prim 3: Ogre's Relaxed APA
Sec 1: Honey Blonde Ale with Hefe Yeast
Sec 2: Scotch Wee Heavy
Sec 3: Ogre's Simple Mead
Keg 1: Ogre's Brown Ale
Keg 2: Ogre's Extra Red Ale

BeerPressure

Recipes 

Interested in making this. How long does it have to ferment?

jayhuff

Recipes 

:Bump:

I am interested in this as well. OG? Ferment? When to drink?

vapor2020

Recipes 

I didn't take good enough notes last time i made this. I am working on a batch right now and will have more details for you guys in about a week.

vapor2020

Recipes 

OG=1.061
FG=1.011
ABV=6.7%

Primary ferment until it stops.
Transfer to secondary for 1-2 weeks (it tastes awesome at this point).
Bottle with 3/4 cup corn sugar.

I think this stuff is delicious. Let me know what you think.

RugenBrau

Recipes 

I'm curious. How did you stop the fermentation ant 1.011? Did you sorbate it or heat pasturize it? or is that what it ended up at? I can never get my ciders to stop until they are bone dry

vapor2020

Recipes 

It doesn't always finish as sweet as 1.011, but the hefe yeast almost never drops too far below it. If you use "cider yeast" or champagne yeast, you are guaranteed a very dry end result. I don't sorbate or pasteurize, although I've considered doing a heat pasturization after the bottles are carbed. I read a technique for this somewhere. I thought it sounded like an interesting idea. If you try this recipe, you should tell me what you get.

Sager Brewing Co.

Recipes 

If you are using fresh pressed cider, your OG will vary depending on your source.

I got some fresh cider from a local farm that is 1.058 by itself.

I am doing my first ever batch of cider using nottingham dry ale yeast and no other additions. Fermenting cool in the hopes it comes out sweet.

My wife and I heated up some of the fresh cider with a cinnamon stick in it and it was great, does anyone know if you would have to sanitize cinnamon before adding it to the fermenting cider? Maybe boil it?

__________________
Drinking: All kinds of stuff
Primary: Cider
Secondary:
Kegged: Rollings Hills Pale Ale
Conditioning/bottled: Rollings Hills Pale Ale, Clackmananshire Wee Heavy
On Deck: Oldenwald Dunkelweizen.

eulipion2

Recipes 

Just put this one down to ferment on Tuesday. I used:
4 gallons Naturally Preferred Organic Apple Juice (on sale at Kroger)
16 oz. clover honey
6 oz. Brer Rabbit Full Flavor Molasses (didn't know if I should use "full flavor" or blackstrap)
1 packet of Danstar Munich yeast

OG: 1.060

For next time, I might dissolve the honey and molasses in a 1/2 gallon of heated juice just for the sake of mixing. Also, is yeast nutrient/energizer needed?

I've read in other posts that ciders should be aged/conditioned for at least a few months, but could this be good sooner?

Thanks

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On-Deck: something light and quaffable
On-Deck: BrewPastor's Dark Night of the Soul
On-Deck: Three Philosophers clone

Kegged: BierMuncher's Newcastle clone
Kegged: Sierra Nevada Pale Ale clone
Kegged: Can You Brew It Magic Hat #9 clone
Bottled: Honey-Rosemary Saison
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