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Old 01-15-2009, 10:42 AM   #11
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That looks like a great recipe. I would peel and core the apples, unless you really clean the skins well. I know on apples, there tends to be wild yeast, and you wouldn't want this to mess with the final product.

Quick tip... let it go in primary for 2-3 weeks. Even if hydro says go... there is a smell apple juice puts off that is not pleasant, and it clears the longer you let it sit. 2 weeks for sure. Then taste AND smell.

Good luck and report back on how it all goes!

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Old 01-15-2009, 09:41 PM   #12
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OK. Refined recipe. The one I'm going with.

*1 pound crystal grain cracked and steeped from room temp to 170F
*3 gallons treetop apple juice or 2 gallons apple and 1 gallon some other flavor
*1 1/2 cups turbinado brown sugar
*3 pounds extra light DME full boil
*1 1/2 cups turbinado brown sugar near the end
*Some cinnamon near the end
*Maybe some nutmeg also near the end
*Cool and pitch starter made with red Star champagne yeast, turbinado brown sugar and water
*Let 3 gallon wort ferment for 2-3 weeks, taking hydrometer readings
*Put 3 gallon wort plus 2 more gallons juice and maybe 1 cup turbinado brown sugar into secondary
*Probably wait a long time since fermentation will ramp back up
*Maybe transfer to thirduary vessel
*Prime and bottle
*Wait
*Druck

This will probably be real sweet. Good. SWMBO likes sweet and fruity drinks.

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Old 01-16-2009, 04:23 PM   #13
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I really messed up this time. Yep. I should have made 1 pot to ferment and 1 pot to drink right now. I'm sipping a glass of it. WOW! It's apple and cinnamon and caramel (I didn't add caramel) and a light taste of beer all at once. Tspt-tspt-tspt... I can tastes a little allspice too. It is VERY sweet.

Revised, again. I cannot have a big pot boiling and not add stuff to it. Brown sugar has been lessened by 2 cups and other spices measured.

*1 pound crystal grain cracked and steeped from room temp to 170F
*3 gallons treetop apple juice
*3 pounds extra light DME full boil
*1 cup turbinado brown sugar near the end
*Heaping 1/8 cup cinnamon near the end
*4 dashes nutmeg also near the end
*4 dashes allspice near the end
*Cool and pitch starter made with red Star champagne yeast, turbinado brown sugar and water
*Let 3 gallon wort ferment for 2-3 weeks, taking hydrometer readings
*Put 3 gallon wort plus 2 more gallons juice and maybe 1 cup turbinado brown sugar into secondary
*Probably wait a long time since fermentation will ramp back up
*Maybe transfer to thirduary vessel
*Prime and bottle
*Wait
*Druck

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Old 01-16-2009, 07:58 PM   #14
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SG 1.116

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Old 01-19-2009, 08:46 PM   #15
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That is going to taste awesome!

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Old 01-20-2009, 03:43 PM   #16
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Wow my mouth is watering!

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Old 01-20-2009, 04:14 PM   #17
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Did the recipe just as it is but I doubled the amount of DME.

I gotta tell you, the grains and malt add soooooo much to this recipe.

I reccomend doing the recipe just as it is before you start messing with it. It is tart and dry yet sweet. It cleans up after itself like a flanders red and leaves you with a malty sweetness in the background. I wouldn't want to make this any bigger than it is, the taste is just too good.

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Old 01-22-2009, 09:08 PM   #18
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Gosh this stuff is sooooooo good!!!! If you read this you must brew it!

I stopped fermentation at 1.008 by kegging and putting in the kegerator. It's nice, only a tiny bit sweet. Something you can slug down and quench your thirst with.

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Old 01-23-2009, 12:16 AM   #19
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I love this stuff.

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Old 01-26-2009, 07:18 AM   #20
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I cant wait to try this stuff!

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