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Old 09-19-2013, 01:44 AM   #151
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Anyone know what page the UPDATED recipe is on?

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Old 09-23-2013, 11:39 AM   #152
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Quote:
Originally Posted by rocketsan View Post
Anyone know what page the UPDATED recipe is on?
Updated original post.
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Old 09-23-2013, 02:37 PM   #153
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So glad this post is still alive and kicking because I would like to try it. A few questions though, I started a 3 gallon batch reusing some Safale s-04 yesterday and no added sugar to avoid a possible "wine taste" and it took right off. Is it too late to add the caramel or should I just wait it out then use the caramel to backsweeten ? And has anyone tried adding a cinnamon stick or six to the secondary ?

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Old 09-25-2013, 12:06 AM   #154
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Hi Guys,

I've never made cider before, so this will be my first attempt, please parden my ignorance but will this turn out to be sparkling once I bottle it or do i need to do something special, i assume the honey at the end will provide some fermental sugar for the yeast to produce some co2 to carb the cider?

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Old 10-06-2013, 09:17 PM   #155
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New to brewing, looking to make my first Cider here soon (love Woodchuck Amber). I did an Irish Red Ale as my first brew and it turned out great! I'm wanting to get some local apple cider, but will probably end up with store bought juice instead. I'm going to try to follow the original recipe as close as possible. I'm going to use a plastic primary, then transfer to a glass secondary. I will use a 2nd glass carboy when I backsweeten. I'm planning on transferring to a keg after the honey has all dissolved in the backsweeten process. The keg will be in the fridge at 40 degrees. My question is about the k-sorbate and k-meta. If I'm transferring to the fridge after kegging, will I need to inhibit yeast growth? Can someone explain that part of the process a bit better? I'm going to use the White Labs WLP775 yeast. Thanks everyone!

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Old 10-09-2013, 05:05 PM   #156
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You shouldnt need any chemicals if you are keeping it that cold

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Old 10-09-2013, 05:44 PM   #157
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Thanks for the reply bro. I'll leave the chemicals out of it, hopefully it goes well. :-D

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Old 10-16-2013, 06:49 AM   #158
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After following this thread for weeks, and studying it like a 14-year old lingers over his first crush, I have finally bottled the first round of this brew. I'm a bit lit from the "samples and breakage" associated with any bottling process . . . so, I guess a solid success in the end! Here's what I did"

BATCH 2 CARAMEL APPLE
2 Gallons - Whole Foods Pasturized Cider
Yeast: M02 - Mangrove Jack's Craft Series Cider Yeast
Follow Oldmate's recipe (see thread)
Juice OG - 1.056
Batch OG = 1.072 (w caramel syrup, follow "Mike's Caramel Apple" thread)
FG = .996
ABV = 9.98%
Ferment Temp: 70-degrees
Ferment Time: 21 Days

Wow! Dry! Very Dry. Was hoping for more caramel flavoring from the original mix, but I think it was over fermented. I should have taken a sample at 2 weeks with the thief. Back sweetened with caramelized honey as per recipe, as well as 3/4 cup dextrose (boiled in 2 cups H20), and 2-12 oz cans of concentrate, AND . . . right, can you believe I"m saying AND! 10 oz Caramel sauce boiled in 1 cup H20 . . . . outside opinions thought 10% alcohol content took away from the flavor. Bottled and cold-crashing for 2 weeks . . . will see if smooths out and picks up some sweetness to balance the kick!

Next Round: Focus on caramel flavoring in the back-rack process, not in primary. Will try again with only 14 days fermentation to balance dry with needed sweetness expected for caramel apple experience. . . . will also rack to secondary for more settling. The yeast, juice combination retained a lot of suspended matter. A tertiary settle might work well if not bottle conditioning.

Thanks everyone for your posts and the great social-learning process! . . . . anyone done anything with Trader Joe's Spiced Cider?

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Old 10-18-2013, 04:40 PM   #159
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Quick question, has anyone successfully done step 8 without infection or oxidation. I'm unsure how to mix the honey and cider without causing both.

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Old 10-19-2013, 04:06 PM   #160
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Santitizing and vinyl tubing.....less splash means less oxygen.

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