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Old 09-07-2013, 04:44 PM   #11
stouron
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when should the apple cider be added? thinking just before pitching the yeast

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Old 11-03-2013, 12:34 AM   #12
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I am going to try to make this tomorrow. I will be peeling my apples so that I will not have any yeast from the apple skins in the beer. I will also add my apples juiced in a juicer at flame out so they have a chance to pasteurize and no worries about sanitization for the apples. I hope this works.

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Old 11-07-2013, 01:17 PM   #13
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My brother and I both made 2 separate batches then compared the results. We both had no caramel flavor that was noticeable. Anyone else have that issue?

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Old 11-13-2013, 03:47 PM   #14
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It's in the secondary now. Just before I bottle/keg (batch is larger than a keg) I will add 4 oz of Apple extract. Hopefully this will provide the extra apple flavor I am hoping for. I will let you know how it tastes in about a month.

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Old 12-06-2013, 12:20 AM   #15
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Ok I legged this on November 19th and I knew I would be anxious to taste so I bottles 6. I just cracked one. Although it's still a bit young I can tell its a definite do over. Thanks for the recipe. Cheers.

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Old 12-06-2013, 01:11 AM   #16
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I just made this last weekend. Primary for 5 days at 59 deg and it has stopped bubbling. Seemed fast for so cool??? How long did you secondary, was it noticeable?

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Old 12-06-2013, 02:06 PM   #17
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Primary for about a week is what I had done then secondary for about a week but had really no noticeable activity. Did you follow my apple juice addition timing?

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Old 12-06-2013, 02:27 PM   #18
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I am still confused as to when to add the apple juice. As far as flavors/extracts go, a tiny bit of apricot flavor will really bring out the apple flavor. I have added just apple flavor, and the apple presence was minimal until I added the apricot and a little sweetener as well. I am only talking about 1-2 oz of apricot as an adjunct. I always add a little apricot to any of my apple creations, and always at bottling.

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Old 12-07-2013, 07:38 AM   #19
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Added it at flame out as well. But I couldn't find enough time for apples so I used shelf brand cider. Went with the pasteurized no additives or preservatives. Wort tastes pretty good as I put it on secondary, some carbonation would really set it. The apple was there but not quite the right balance. Mindenman: The apricot idea sounds interesting. Think I'll split the bottling and see how it works out. 1/3 only apricot, 1/3 only apple, 1/3 both

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Old 12-09-2013, 12:54 PM   #20
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You should be ok but pasteurized cider may introduce unwanted yeast and thereby changing the overall fermentation.

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