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Old 09-29-2012, 05:17 AM   #1
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Default Woodchuck fall cider

New to ciders and brewing
I just tried Woodchuck fall hard cider. HOLLY WOODCHUCK. Perfection. Now i need help with idea's. Bottle says cinnamon, nutmeg and white oak. Can the spices be added in secondary? The white oak.... Is that something i can get at the LHBS? Like smoking chips just dropped into the secondary?

Recipes helpful

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Old 09-30-2012, 02:33 PM   #2
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I second this! It's my favorite from Woodchuck. I would love to clone this recipe. I took a gravity reading of a flat room temp bottle of Woodchuck Fall. It measures 1.038. Much sweeter than their other flavors. (Probably why I like it so much). Love the blend of spices and oak too. I also like the idea of turning this into a Graf.

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Primary: Braggot-NB Wildflower, Barleywine
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Old 09-30-2012, 04:14 PM   #3
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I'm very new to the cider thing. I've tried two different ones. Woodchuck nailed it. Exactly what i'd like to make. The other one was to dry and a light on the apple flavor. I have a high ABV cider (apfelwein) at 12.2%. It is still sweet. But, has a FIRE from the alcohol. I may attempt to make a strong spice extract to add as my cider is in the secondary.
Would LOVE it if someone could clone this recipe for us.

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Old 10-05-2012, 03:21 PM   #4
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Last night i heated 3/4oz of apple pie spice in 1 cup of distilled water. Made a very strong extract. Added 1/4 cup of it to my cider. Will check in a couple days to see how much flavor it added then go from there.

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Old 10-14-2012, 11:28 PM   #5
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Had a little taste today. No sign of the apple pie spice. Will have to make a stronger exact and add more. Alcohol is still very strong and the first thing tasted. The after taste has a hint of apple. So, it is starting to come through.

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Old 10-15-2012, 12:25 AM   #6
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Don't know how i never found this thread. But, this may help with my next batch.

http://www.homebrewtalk.com/f32/woodchuck-fall-cider-357582/

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Old 10-19-2012, 08:36 PM   #7
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After soaking them for 2 days, Added 1oz of med roast oak cubes. Had a little taste before adding oak. Hot alcohol flavor dissipating. But, still comes comes across first. Apple starting to become more pronounced towards the end. Apple pie spice not noticeable. May have to add more extract.

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Old 10-28-2012, 08:48 PM   #8
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Had a sample today. Sweetness is still dropping slowly away. Spices are a little more noticeable. Just barely thou. For a sweeter cider i'll have to back sweeten. Tartness is more noticeable. Wondering if it's the oak cubes.

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Old 11-10-2012, 04:25 PM   #9
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I'm thinking this may take some time to come into it's own. So, working on getting Champagne bottles together. I'm going to back sweeten and bottle. Then put away for aging. Torn between using apple concentrate or priming sugar for carbing. I would like to have a nice strong apple flavor when it is ready for drinking. When i bootle i'll post the pre-bottling FG. Since i haven't taken a reading in 4 weeks and it seems to be drying out a little more.

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Old 11-10-2012, 04:34 PM   #10
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OH, i guess i should post the recipe used.

5 gal apple juice
2 cans apple concentrates
5 # dark brown sugar
1/2 cup oak cubes into secondary

3 weeks in prim frem. Racked into secondary. Added
apple pie spice steeped in 8oz rum for 7 days. Then added to secondary with some med toasted oak cubes.

5 weeks in secondary.

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