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Old 07-04-2014, 05:22 PM   #1
damo1988
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Join Date: May 2014
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Default Caramel apple cider

Recipe Type: Partial Mash
Yeast: US-04
Batch Size (Gallons): 1
Original Gravity: 1.046
Final Gravity: 1.000
Boiling Time (Minutes): 70
Color: dark
Primary Fermentation (# of Days & Temp): 14days room temp
Tasting Notes: Slight caramel and apple

1) simmer 200g of crystal malt (in a muslin bag) for 40 minutes in 2 litres of water,
2)remove crystal malt bag and boil for a futher 30mins,
3)let cool slightly then add 75g sugar,
4)add to craboy once cooled then add 3litres apple juice.
5)add yeast( I used 2.5ml(small side of medicine spoon) us-04 dry yeast)
6) Ferment for 10-14 days backsweeten with stevia then enjoy.

This is roughly 6% abv.

will submit a picture when I can

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