Apple Bee (Woodchuck Clone) - Page 7

jacksonbrown · 03-08-2009, 01:12 AM

I forget which is the good one, pasteurized or not?

jayhuff · 03-08-2009, 01:38 AM

I use the pasteurized... I just make sure it is "not from concentrate" and only has apple juice and ascorbic acid as the ingredients.

jacksonbrown · 03-09-2009, 03:07 PM

I just cooked this up yesterday and it tastes really, really good. I pitched Wyeast 4766 Cider yeast about 14 hours ago and haven't seen any activity yet. Not worried, just wondering how long, and what type of activity I should expect from a cider.

Aleforge · 03-09-2009, 05:34 PM

It takes awhile, mine took a full 24 hours. Also with ciders the krausen seems to be super laid back.

Aleforge · 03-10-2009, 03:56 PM

Oh crap, did anyone remember to "boil" the wort after the sparging? I completely forgot to bring the temp up after doing so and now paranoid as crap my batch is going to turn south any day now!

Will 165'F water kill off anything or is it not hot enough?

jacksonbrown · 03-10-2009, 07:42 PM

I don't know how "safe" it is, but I did bring it up to a short 10 min boil myself. It's finally starting to show the slightest signs of fermentation (40 hrs after pitch).

flylock_jac · 03-11-2009, 02:17 AM

Read this thread a dozen times and my mouth waters ... so I took the plunge.
Here's my modified version that went into my primary about 2 hours ago.

3 gallons apple juice
1 can concentrate A.J.
8 oz crystal 77L
1# exrta lite DME
1 cup light brown sugar (no scale)
used Ale yeast because I had it in hand.
O.G. 1.062

let the waiting begin.

Aleforge · 03-11-2009, 12:42 PM

I also tossed in a can of concentrate to not only raise the OG a tad but also hopefully help pull the apple flavor through better. I did notice my batch is VERY dark, too dark at this point. However I tasted the wort before I tossed her in the basement and the roasted / toasty malt faintly came through and gave it some nice complexity.

So far its going great down there, Krausen is about 3 inches thick and bubbling along. I am still crossing my fingers that I wont have an infection from the non-boiling.

flyweed · 03-11-2009, 08:57 PM

Jay...just an update. Itll be week 4 for my 5 gallon batch of this on March 15..it is turning out beautifully. Airlock activity subsided a couple weeks ago. Can't wait to taste it again. I think at 4 weeks, I am going to rack it off any lee's and let it bulk age a few more weeks then keg and force carb.

flylock...why did you use Crystal 77? Just curious..that's going to be very dark and caramely. The Crystal 10L is where you get alot of your sugars from. However, I do believe they both have the same potential gravity of 1.033 - 1.035 if I remember correctly.

Aleforge..with the chocolate malt it WILL remain very dark...it won't be a light amber type of cider at all. I will take photos of mine when I rack to secondary for some bulk aging.

Dan

flylock_jac · 03-12-2009, 12:07 AM

Quote:

Originally Posted by flyweed

flylock...why did you use Crystal 77? Just curious..that's going to be very dark and caramely. The Crystal 10L is where you get alot of your sugars from. However, I do believe they both have the same potential gravity of 1.033 - 1.035 if I remember correctly.

Dan

I went with the crystal 77 and 1 cup brown sugar hoping for a caramel taste along with the apple.
Was hoping it would taste like an old fashion caramel apple. I have apple concentrate and apple extract that I can use to balance it if needed.