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Old 06-08-2013, 01:29 PM   #281
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Was thinking i might try sour apple Jolly Rancher to back sweeten a batch that went to long.

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Old 06-09-2013, 05:36 AM   #282
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So this is my first brew! Wanted to do something for a long, long time but have been overwhelmed by all the steps. This seems like a nice starter, so thanks for the recipe! 2 1/2 gallons, OG 1.060, currently (2 1/4 days later) 1.032, I'll wait until tomorrow morning to bottle. I'm a canner and will be using strong 1L flip-tops so not too worried about the pasteurization; just checking in to give future readers my experience with this.

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Old 06-09-2013, 10:31 PM   #283
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I would be very hesitant to ignore pasteurization at that fg unless you can keep them refrigerated.

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Old 06-10-2013, 12:59 PM   #284
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Quote:
Originally Posted by AdamJDuncan View Post
So this is my first brew! Wanted to do something for a long, long time but have been overwhelmed by all the steps. This seems like a nice starter, so thanks for the recipe! 2 1/2 gallons, OG 1.060, currently (2 1/4 days later) 1.032, I'll wait until tomorrow morning to bottle. I'm a canner and will be using strong 1L flip-tops so not too worried about the pasteurization; just checking in to give future readers my experience with this.
+100-- bottle pasteurization is not just because the bottles can't handle the pressure. A couple things will happen, even if the bottle doesn't explode 1) the introduction of oxygen will make the co2 shoot the liquid out of the bottle, leaving at least half of your cider as foam or on the floor (I have the stains on the ceiling of my garage to prove it!) 2) it's going to be incredibly dry. Like un-drink-ably so.
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Old 06-10-2013, 02:45 PM   #285
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Hi appreciate the advice, but think there was a misunderstanding. I meant I wasn't worried about getting the technique down.

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Old 06-15-2013, 11:04 PM   #286
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Hey there... bottled this at 1.027. Pasteurized about 12 hours later. 1 litre bottles definitely need a lot of headspace as the boiling expands the liquid. I guess it's a bit undercarbonated, but hey what can ya do. My friend thought it was a commercial cider, and I agree that it's a very nice recipe. Will do this again, with twice the cinnamon. I put a drop of vanilla extract in a glass of this and it doesn't work.

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Old 07-05-2013, 10:28 PM   #287
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Got a block party in 3 weeks, looking for something else quick to make that's light and summery people will enjoy...already got a Saison, Blackberry Blonde and Ginger Beer, i like the idea of this...with the ability to keg to put the yeast to sleep i should be able to get it just as sweet as i want.

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Old 07-11-2013, 08:50 PM   #288
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I just did a 1 gallon batch using soft Belgian candy sugar in lieu of the brown sugar. It's been in the primary for about a day and so far it's looking pretty good. I'm going to cold crash this in another day then bottle her up. Well see how it turns out after I pasteurize it.

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Old 07-11-2013, 08:56 PM   #289
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Quote:
Originally Posted by NashamBrewer
I just did a 1 gallon batch using soft Belgian candy sugar in lieu of the brown sugar. It's been in the primary for about a day and so far it's looking pretty good. I'm going to cold crash this in another day then bottle her up. Well see how it turns out after I pasteurize it.
Are you going to check the ABV before you bottle it? I've had some in primary for four days now and am going to leave it until tomorrow. It's still pretty sweet and the ABV is still under 5%. Just a thought
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Old 07-12-2013, 04:24 AM   #290
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I've not pulled a sample for a gravity reading. As long as it tastes good then I'm happy. Your comment did sway my decision to leave it in the primary for a little longer though. Once it's bottled and carbed up, I'll post some tasting notes.

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