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Old 12-05-2012, 03:57 AM   #241
Mirabotz
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Hey Y'all,
just got really excited due to the arrival of my onederbrew and the supplies from Midwestsupplies.

Been looking for simple fast cider recipes for SWMBO and found this one(post #1) - awesomely simple!

Had to modify it a bit due to shortage of juice, but here's the modified recipe-I was winging it so we'll see how it turns out:
2 gallons Treetop brand Apple Cider
1/2 lb(eyeballed it byt cutting the bag in half) light brown sugar -Dixie brand
1/2 tsp ground cinnamon(no stix on hand)
1/2 tsp vanilla extract - just 'cause she digs vanilla
Wyeast 4766 Cider yeast smackpack
Pear "slop" made from 3 egyptian pears diced, and simmered with 2-3 cups of water, then mashed through a SS Mesh strainer into the fermenter - it left about 2 Cups of pulp behind.

I simmered the sugar in a couple cups of water with the cinnamon and vanilla, then dumped that over the Pear slop, and let it cool a but
added one gallon of the cider and whipped the hell out of it to get it aerated and foamy, then added and whipped the second gallon of cider
then pitched the smackpack which i had just brought to room temp and then smacked and let sit for about 20 minutes(I know I know - I ought to have waited, but whaddya want?-I'm impatient, excited, and it was already 2130 on a 'school night')

Whipped it all again for a good minute or so, and assembled the onederbrew.

Note to self- when using a hand pump on a valve-ensure valves are OPEN if you want any sort of suction to occur in the vessel...idjit!

so, we'll see how it turns out.

I couldn't check gravity-the shiney new hydrometer I ordered from Midwest came shattered and covered in Priming sugar and speciality grains that had both been destroyed in shipping...to say I was 'irritated' is like saying King Kong was just going for a stroll through New York, doing a little sightseeing...not the fault of Midwest...although I have requested a few minor changes to future shipment packing methods to prevent similar issues.

Keep yer fingies crossed for me!

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Old 12-08-2012, 02:33 PM   #242
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update:
Sipping on some now...mildly fizzy, mildly tart, mediumly sweet, cloudy as hades...LOTS of yeasties still running amok even after trying to cold crash it in the freezer last night for over 6 hours...

I pulled 3, 1-liter bottles out and put them in the fridge(pop-tops) they are building sediment, currently about 1/4th inch on the bottoms.

tried to pull most of the yeast out of the bottom of the conical section - first half quart was mostly pear slop.
Second half quart I pulled out on top of boiled water into another quart jar...thinner not as cloudy, but looks just like the glas I'm drinking...

must help swmbo finish christmas tree decorating--I'd love to hear any comments y'all might have.
-Z

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Old 12-12-2012, 06:57 PM   #243
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ok now I need advice.
I tried cold crashing the yeast in the frezer, but got worried it'd freeze and kill the yeast after about 12 hours so i pulled it out.
Still cooking along after a full week in the fermenter,,,now the flavoe has gone from sweet with a bit of tart to dry with a lot of tart and very little sweet.

Decided to let it ferment totally out then back sweeten and bottle.
just not suer how to keep it sweeter and NOT blow the bottles apart. it's got some pretty fair carbonation being in a sealed fermenter averaging 8 psi between bleedoffs, and I don't want champagne like foam, but am afraid I'll either blow a bottle up or lose the carbonation if I pasteurize them.

Could use some input from any cider/perry folks out there.

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Old 12-12-2012, 07:25 PM   #244
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Did a gallon of this to try it out. Cold crashed, racked to bottles, straight to the fridge (I like it still). No bottle bombs. Just tasty semi sweet session cider. Will do again!

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Old 12-13-2012, 12:37 PM   #245
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Quote:
Originally Posted by Mirabotz View Post
ok now I need advice.
I tried cold crashing the yeast in the frezer, but got worried it'd freeze and kill the yeast after about 12 hours so i pulled it out.
Still cooking along after a full week in the fermenter,,,now the flavoe has gone from sweet with a bit of tart to dry with a lot of tart and very little sweet.

Decided to let it ferment totally out then back sweeten and bottle.
just not suer how to keep it sweeter and NOT blow the bottles apart. it's got some pretty fair carbonation being in a sealed fermenter averaging 8 psi between bleedoffs, and I don't want champagne like foam, but am afraid I'll either blow a bottle up or lose the carbonation if I pasteurize them.

Could use some input from any cider/perry folks out there.

This is the whole point of bottle pasteurization. you use the heat to kill the remaining yeast. therefore, let it ferment out, backsweeten and bottle. Fill one plastic bottle when bottling, and over the course of a day or so (maybe more, maybe less), you can squeeze that plastic bottle to check the carbonation level. Once you get to that desired carbonation level, you bottle pasteurize, killing the yeast and stopping fermentation. (but don't pasteurize the plastic bottle, obviously!)

EDIT: ok i re-read and I guess I misunderstood you question. If you can open them without them exploding everywhere, do that then re cap them, then pasteurize.
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Old 12-14-2012, 06:22 AM   #246
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Thanks Day! I never thought of a 'control' bottle! great idea!
It looks like the ferm has finally finished...pressure guage has been steady at 4 psi for 24 hours...will try to get it all done today.

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Old 12-17-2012, 01:28 AM   #247
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Started a 4 gal batch on Wednesday. OG 1.069. Added half a cup of toasted wood chips that had soaked in vodka for a couple days. Bottled on Saturday with a gravity of 1.028. Opened one after 6 hours, some carbonation, but nothing excessive. Waited another 2 hours and then put in dish washer to sterilize. Three bottles exploded in the dish washer.

Put them in the beer fridge and tasted on Sunday. I would estimate they ended up about 5.5% ABV. They taste great, have good, but not excessive carbonation. Very cloudy. It is difficult to explain the exploded bottles based on the carb level of those that survived. Weak bottles? Will make this again. Thanks.

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Old 12-17-2012, 08:58 PM   #248
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Did mine as the recipe states, ended up stove top pasturizing about 1.035 (started at 1.08). Its plenty sweet, very cloudy, and has a distinct yeasty taste...What can I do next time to absolutely get rid of the yeasty taste...

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Old 12-22-2012, 09:18 PM   #249
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I made this, but I re used s-04 from a beer batch.

Everything went very well until the bottling, I was a bit scared of bottle bombs since it-s summer here, so I just wait 14 hours from bottling to pasteurisation.

The result: almost completely flat cider, it feels when you leave a soda bottle in the fridge for weeks with just a inch of liquid in it. That level of carbonation I acchieved.

But it tastes decent, I guess with carbonation it'd be amazing.

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Old 12-23-2012, 04:32 PM   #250
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swmbo likes it, and so do a couple of co-workers after stove top pasteurization and chilling in the fridge a few days, still really cloudy, a bit tarter than I'd wanted, and very yeasty, yet not much residue in the bottles-I put it into 1.5 l pop-tops...no bottle bombs, mild to medium carbonation...overall I'm fairly pleased with it,,,so long as wifey is...I'm good

Now-ON to the IPA! brewed and pitched Ferocious IPA from Midwestsupplies.com yesterday-ferm launched with a vengeance after about 8 -10 hours-the OnderBrew was fit to bust at the seams I thought! I let the pressure off this morning, came home this aftenoon, and closed the valve-still pumping out massive co2, and a bit of krausen foam...can;t wait for it to finish!! will have to serve it from the Onederbrew though as I don't have any corneys handy..dammit.

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