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Old 06-25-2011, 06:59 PM   #21
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Any idea what the appx ABV is on this?

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Old 06-26-2011, 01:03 AM   #22
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I would say somewhere between 7 - 9 %. I've never measured it before, sorry.

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Old 06-26-2011, 01:25 AM   #23
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old mate when you made this did you let the carmelized sugar cool? I broke my carboy because i added the carmelized sugar and then tossed the apple juice on top...the sudden temperature drop broke the carboy.

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Old 06-26-2011, 04:32 AM   #24
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Oh really? I poured mine straight into the apple juice instead of the other way around, so I guess that must have been the difference. It cooled so fast upon hitting the juice that it formed a solid and just sank slowly to the bottom. I'm so sorry to hear that!

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Old 06-26-2011, 04:51 AM   #25
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I added a bit of juice to the caramel when it was done and stirred like hell to mix it in. Then poured that into the rest of the juice and shook. It worked well.

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Old 06-26-2011, 07:53 PM   #26
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No worries, I should have thought about it, I just dumped it on a santized pan and let it cooled and broke it into chunks and put it in for my next try.

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Old 06-30-2011, 09:15 PM   #27
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Heyo! I just tried a sample of this batch, it is tasty and smooth!
Great recipe.

I wonder what the results would be if I used nottingham yeast instead of champagne..... hmmmm...

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Old 06-30-2011, 09:37 PM   #28
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Glad you liked it! Try it out and let me know

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Old 06-30-2011, 11:24 PM   #29
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I used pacman yeast. We'll see how it turns out.

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Old 07-12-2011, 03:46 AM   #30
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Is there any reason I couldn't just use another cup of brown sugar with a bit of apple juice to sweeten at the end rather than honey? Is there any reason it wouldn't stay in solution? Just asking because I think I might prefer the taste of the caramelized brown sugar over the caramelized honey. Anyone try this?

My SG is currently 1.006. The hydrometer sample tasted seriously good. Very excited about this brew.

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