The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > cider not very appley

Reply
 
LinkBack Thread Tools
Old 12-17-2011, 05:16 PM   #11
instant_gratification
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: portnald, or
Posts: 9
Default

hey i like that. i think i may try that next. making an oarmeal coffee stout today. the unfiltered apple juice would be really good but really expensive. i wonder if that is what is going to make a big differance in the apple taste. i might try a small batch and see.

__________________
instant_gratification is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2011, 09:36 PM   #12
nukinfuts29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Pike County, MO
Posts: 1,657
Liked 28 Times on 27 Posts
Likes Given: 7

Default

I buy the cider at Walmart, it's about $2.25 a gallon

__________________

My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
nukinfuts29 is offline
 
Reply With Quote Quick reply to this message
Old 12-17-2011, 10:21 PM   #13
Rowdy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Brick, New Jersey
Posts: 459
Liked 10 Times on 10 Posts
Likes Given: 2

Default

my last batch of graff cider wasnt very appley either but the last bottle of it i had was almost a year after bottling was amazing. the apple flavor really came back after ageing.

__________________

Cruiscín Lán Grúdlann
In wine there is wisdom, In beer there is freedom, In water there is bacteria.

Rowdy is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2011, 07:11 AM   #14
instant_gratification
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: portnald, or
Posts: 9
Default

i really like that recipe. i might try it next! so... i was thinking. what if one was to use a yeast that can not tolerate large amounts of alc. give the yeast enough sugars to eat to come close to that level. when the ferment peters off due to excessive amounts of alc, back sweeten to desired sweetness and bottle. if you got it right it may just ferment a little in the bottle. that way you get the appley sweetness and the carbonation without a keg or exploding bottles. any thoughts?? might that work?

__________________
instant_gratification is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2011, 07:16 AM   #15
instant_gratification
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: portnald, or
Posts: 9
Default

Quote:
Originally Posted by nukinfuts29 View Post
I buy the cider at Walmart, it's about $2.25 a gallon
really?? for the unfiltered not from concentrate? i found the reconstituted apple juice at Walmart for that price, but not the good stuff. i just got a couple bottles of the simply brand unfiltered apple juice. going to try one with just that and my hef yeast. another im mixing in lemon juice and fresh ginger juice.
__________________
instant_gratification is offline
 
Reply With Quote Quick reply to this message
Old 12-18-2011, 08:44 AM   #16
nukinfuts29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Pike County, MO
Posts: 1,657
Liked 28 Times on 27 Posts
Likes Given: 7

Default

Yea it's near the deli section in the "row coolers" with the fruit and veggies.

__________________

My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
nukinfuts29 is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2011, 03:32 PM   #17
instant_gratification
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: portnald, or
Posts: 9
Default

what if one was to use a yeast that can not tolerate large amounts of alc. give the yeast enough sugars to eat to come close to that level. when the ferment peters off due to excessive amounts of alc, back sweeten to desired sweetness and bottle. if you got it right it may just ferment a little in the bottle. that way you get the appley sweetness and the carbonation without a keg or exploding bottles. any thoughts?? might that work?

__________________
instant_gratification is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2011, 03:37 PM   #18
instant_gratification
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: portnald, or
Posts: 9
Default

anybody have any input on the above posted high alc content trick? do yeast do anything weird like produce off flavors in the face of high alc levels??

__________________
instant_gratification is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2011, 03:42 PM   #19
solbes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ramsey & Akeley, Mn
Posts: 2,270
Liked 135 Times on 127 Posts
Likes Given: 49

Default

Quote:
Originally Posted by instant_gratification View Post
what if one was to use a yeast that can not tolerate large amounts of alc. give the yeast enough sugars to eat to come close to that level. when the ferment peters off due to excessive amounts of alc, back sweeten to desired sweetness and bottle. if you got it right it may just ferment a little in the bottle. that way you get the appley sweetness and the carbonation without a keg or exploding bottles. any thoughts?? might that work?
I don't think it'll work. I had a theory that the Windsor yeast that I had sitting around would finish higher than the usual wine/champagne yeasts that are used for Apfewein. I only fed it half the recommended sugar and I still finished at 0.997. Around 7.5% ABV if my calcs were correct.

Even Windsor which usually craps out early in beer with complex malt sugars, goes to town on the easy to digest simple sugars of Apfelwein.
__________________
Primary #1: Surly Bender clone #2:Berry Rhubarb Wine
Secondary #1
: Empty #2: Empty #3: Empty #4: Sparkling Elderflower Wine
Kegged: Dark Side Dunkel, Irish Red
Bottles
: Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Belgian Golden Strong, Kicked by a Moose Scotch Ale, Apfelwein, Russian Imperial Stout, Barolo Wine
On Deck: Spruced Warmer, CDA
solbes is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2011, 05:14 PM   #20
nukinfuts29
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Pike County, MO
Posts: 1,657
Liked 28 Times on 27 Posts
Likes Given: 7

Default

Yea I don't see it working, but I would be interested if you pursue the answer.

__________________

My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
nukinfuts29 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What makes wine wine and hard cider hard cider? BadgerBrigade Beginners Beer Brewing Forum 5 12-08-2011 10:33 PM
First try at a Cider indigo Beginners Beer Brewing Forum 8 06-21-2011 08:20 PM
Cider Help nordoe Beginners Beer Brewing Forum 13 09-08-2010 05:19 PM
help with cider please gibbo1471 Beginners Beer Brewing Forum 4 03-09-2010 12:37 AM
Bad Cider WVUbreWer Beginners Beer Brewing Forum 7 08-01-2007 07:28 PM