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Old 10-10-2012, 12:12 AM   #181
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I plan on starting something like this tonight using a champagne yeast. I'm a little afraid of making some gushers so I think I'll let it carb in bottles for about 2 or 3 hours to keep from messing up too badly.

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Old 10-10-2012, 12:46 AM   #182
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I'm following the structure of the recipe using what I had available. I bought 1 gallon cider from Meijer (regional Walmart Clone) and one half-gallon bottle of Mott's pressed apple juice (fancy name for cider, tastes nearly identical to the 1 gallon cider). Poured out half a glass from each, added (roughly) 1/4 lb light brown sugar to each jug (I'm using the containers they came in because I don't any free carboys) and shook them well to mix the sugar. Added Red Star Champagne Yeast. One packet yeast makes 5 gallons, I just split it up between the two because two much yeast isn't a concern. Replaced caps and swirled to mix. Sticking with the minimalist theme (and because I don't have extra fermentation locks) I placed balloons atop the jugs and added rubber bands to the outside at bottle mouths for good measure. Placed them in my closet and we'll see how big those balloons get overnight!

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Old 10-10-2012, 03:06 AM   #183
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Quote:
Originally Posted by dudius
I'm following the structure of the recipe using what I had available. I bought 1 gallon cider from Meijer (regional Walmart Clone) and one half-gallon bottle of Mott's pressed apple juice (fancy name for cider, tastes nearly identical to the 1 gallon cider). Poured out half a glass from each, added (roughly) 1/4 lb light brown sugar to each jug (I'm using the containers they came in because I don't any free carboys) and shook them well to mix the sugar. Added Red Star Champagne Yeast. One packet yeast makes 5 gallons, I just split it up between the two because two much yeast isn't a concern. Replaced caps and swirled to mix. Sticking with the minimalist theme (and because I don't have extra fermentation locks) I placed balloons atop the jugs and added rubber bands to the outside at bottle mouths for good measure. Placed them in my closet and we'll see how big those balloons get overnight!
How DARE you compare Meijer to Walmart! You might as well compare a good beer to a bottle of piss! ;-) I moved from Michigan 2 years ago and I definitely miss doing my grocery shopping there. Bi-Lo, Publix, and Pruett's just don't compare. There are some high-end style whole food grocery stores, but I cent afford doing all my grocery shopping there. And I refuse to be a Walmart shopper... never going to happen. But, I digress...

Sounds like your plan will work. I've been doing a lot of 1 gallon cider batches lately, but didn't carb up anything. I just started a new gallon last week, so maybe ill stop putting it off and bottle it and try to pasteurize it using the dishwasher pasteurization method.
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Old 10-10-2012, 10:31 AM   #184
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How DARE you compare Meijer to Walmart! You might as well compare a good beer to a bottle of piss! ;-) I moved from Michigan 2 years ago and I definitely miss doing my grocery shopping there. Bi-Lo, Publix, and Pruett's just don't compare. There are some high-end style whole food grocery stores, but I cent afford doing all my grocery shopping there. And I refuse to be a Walmart shopper... never going to happen. But, I digress...

Sounds like your plan will work. I've been doing a lot of 1 gallon cider batches lately, but didn't carb up anything. I just started a new gallon last week, so maybe ill stop putting it off and bottle it and try to pasteurize it using the dishwasher pasteurization method.
Lmao my town only has Walmart and meijer. I've worked for both stores (Muskegon Meijer, Big Rapids Walmart) and quite honestly they're the same thing. I've seen just as many "people of Walmart" over at Meijer, and Walmart is cheaper on everything. I just go to Meijer for produce.

On topic, I plan on making several one gallon batches this fall and tweaking the recipe here and there. I've been considering doing batches with honey, molasses, or cinnamon.
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Old 10-11-2012, 08:15 PM   #185
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This is a great recipe -- I've made several batches now, each with a few variations. Most recently, I made a five gallon batch with about two lbs. of brown sugar and a couple of cinnamon sticks, and also added about 24 oz of fresh ginger root, ground up in a blender and pressed through a cloth bag to just extract the juice, along with the zest and juice of six limes. Awesome -- it's got a great but not overwhelming ginger beer flavor! I'll be doing a raspberry-apple or cranberry-apple batch next.

My biggest problem is bottle pasteurizing... I can't come up with a really good way to get the bottles out of the hot water. Using my jar lifter that I use for canning didn't work -- the bottles slip through until I'm gripping the cap, which then pops off spectacularly, gushing hot cider everywhere. I tried a silcone oven mitt, and actually got a pretty nice first-degree burn when some water poured into the top of the mitt. Anyone have any good tips?

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Old 10-11-2012, 08:41 PM   #186
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I've got 5gals of this going as of today, since last weekend. Used 5gals of fresh cider from a nearby orchard, 2lbs of Brown Sugar. I boiled 3/4 gallon with a tsp of cinnemon along with 18 cinnemon sticks and 20 cloves (yes, im going for it big). OG came out to 1.073. Currently down to 1.050 and will bottle in swing top bottles at 1.040. Used red star montrachet and it's going slow, it's only 66*F sitting on my basement floor though. High hopes.

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Old 10-12-2012, 12:11 AM   #187
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My biggest problem is bottle pasteurizing... I can't come up with a really good way to get the bottles out of the hot water. Using my jar lifter that I use for canning didn't work -- the bottles slip through until I'm gripping the cap, which then pops off spectacularly, gushing hot cider everywhere. I tried a silcone oven mitt, and actually got a pretty nice first-degree burn when some water poured into the top of the mitt. Anyone have any good tips?
There's a stickied thread somewhere about pasteurization where the person mentions using tongs to remove the bottles and transferring them to their other hand wearing an oven mitt.
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Old 10-12-2012, 02:44 PM   #188
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There's a stickied thread somewhere about pasteurization where the person mentions using tongs to remove the bottles and transferring them to their other hand wearing an oven mitt.
Wrap duck tape around an old pair of tongs. the hot water stickifies the tape and makes the tape get a good enough grip on the bottles to lift and grab with a towel
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Old 10-12-2012, 06:09 PM   #189
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...or use the type of tongs used when canning food. They are non-slip rubber coated and hi-temp safe (pressure canned mason jars get much hotter than the bottles do).

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Old 10-14-2012, 08:47 PM   #190
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...or use the type of tongs used when canning food. They are non-slip rubber coated and hi-temp safe (pressure canned mason jars get much hotter than the bottles do).
Those are what I was using -- but with the 22ozers, when I gripped the shoulders of the bottles, they weighed enough that they would slip down until the tongs were on the bottle cap, which then popped off with a bang! Bad.

My best efforts involved draining most of the water through the ball valve into another pot, so I could safely pull the bottles out. Then I dumped the water back in to the main pot.
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