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Old 10-09-2005, 07:09 AM   #1
God Emporer BillyBrew
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Default what do you think about this recipe?

http://www.brewery.org/brewery/cm3/recs/11_01.html

This is the first cider recipe on Cat's Meow and it looks simple and straitforward enough. Do you think it will be sweet enough? Should I use Ale yeast instead of champagne? How much sugar should I use to prime?


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Old 10-09-2005, 07:29 AM   #2
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Quote:
Originally Posted by billybrew
http://www.brewery.org/brewery/cm3/recs/11_01.html

This is the first cider recipe on Cat's Meow and it looks simple and straitforward enough. Do you think it will be sweet enough? Should I use Ale yeast instead of champagne? How much sugar should I use to prime?
FWIW, I considered using a mead yeast to keep this recipe sweeter. Or camden tablets to kill off the yeasts before I move to secondary. But I used the Lalvin EC-1118 champagne yeast and the honey sweetness has really stayed in mine...though the apple is not as prevelant as I would like (hence my plan to do the next batch sans honey and maybe even with a cider or sweet mead yeast).


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Old 10-09-2005, 07:31 AM   #3
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Would you just leave the honey out altogether?

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Primary :Bloody Nose Porter
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Secondary: Blackberry Melomel
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Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
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Old 10-09-2005, 07:54 AM   #4
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Quote:
Originally Posted by billybrew
Would you just leave the honey out altogether?
Yeah...so instead of 1 kg honey & 2 kg brown sugar, I'm thinking I'll just use 3 kg brown sugar.
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Old 10-09-2005, 08:34 PM   #5
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I'd leave the honey out also and just replace it with light brown sugar. I made one batch using honey with brown sugar, didn't really like how it turned out. Every batch since I've used 1 pound of light brown sugar per gallon and they've turned out great. Rack every 2 weeks and drink in about 12 week. I use 3 gallon carboys and when it's ready for drinking rack out a half gallon at a time as needed. Haven't had any problems and saves bottling.

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Old 10-10-2005, 12:08 AM   #6
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rack every two weeks? So let it set in the primary for 2 weeks and in the secondary for two weeks?

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Old 10-10-2005, 01:01 AM   #7
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I'm sure everyone has their own routine as to what works for them. Mine is to leave in primary for 2 weeks, secondary for 2 weeks, and just keep racking every couple weeks until about 3 months when I drink it. I start the primary out in a carboy and every couple weeks rack it to another. Probably overkill, but I like to get it off the sediment and dead yeast that settles to the bottom while clearing.

I make all my stuff out of the frozen concentrate, real cider may take longer to clear. Don't know, never tried making any with fresh pressed cider.

Most times I have 6 carboys all going in various stages. Like to start one every couple weeks to be sure that one is always ready to drink.

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Old 10-10-2005, 04:56 PM   #8
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You loves your cider!

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Secondary: Blackberry Melomel
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Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
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Old 10-11-2005, 02:21 PM   #9
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Quote:
Originally Posted by raynor
I make all my stuff out of the frozen concentrate, real cider may take longer to clear. Don't know, never tried making any with fresh pressed cider.
Doesn't that stuff contain preservatives that kill the yeast off?
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Old 10-11-2005, 11:37 PM   #10
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Quote:
Originally Posted by NUCC98
Doesn't that stuff contain preservatives that kill the yeast off?
The stuff I've bought contains only juice, water, and ascorbic acid.


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