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Old 01-18-2012, 03:05 AM   #1
Alchemy
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Default Cherry Pomegranate Apple Cider "Sweet n' Cheap"

Recipe Type: All Grain
Yeast: lalvin 1118
Batch Size (Gallons): 5
Original Gravity: no idea
Final Gravity: no idea
IBU: na
Boiling Time (Minutes): none
Color: cherry red
Primary Fermentation (# of Days & Temp): 30
Additional Fermentation: na
Tasting Notes: Very light apple flavor, tart and sweet yet slightly dry

Want to start by saying this was carbed via keg and back sweetened. You could sweeten and bottle carb and pasteurize but you will need to look on the forums for those instructions. You could also try to stop this early but a.)it will be cloudy and 4.) 1118 yeast can be basically frozen before it will stop working.

-----------------------------------------------
ingredients:

5 gallons motts cider from costco/bjs/sams or whatever
lalvin 1118 champagne yeast
1.5lbs brown sugar
yeast energizer
yeast nutrient
3 cans Old Orchard Cherry pomegranate concentrate
Sulfite
Sorbate

Put the containers of juice in the fridge to cool them down. Once they are cool take a little off the top of each of them and pour it into a pot (about an 1/8th out of each bottle will work) and put them back in the fridge. put the 1.5 lbs of brown sugar in the pot (a 2 or 3 gallon pot works). Put the heat up to medium-low and do not boil, stir and disolve the sugar into the juice. While this is working make sure to rehydrate the yeast in a small glass bowl using previously boiled and cooled to 80 - 90f water. just sprinkle the yeast on top of the water and cover with foil. Set a timer for 15 minutes as when that goes off you will stir with a sanatized spork and pitch into the fermenter.

Pour the juice/sugar mixture from the pot into the fermentation bucket/carboy and add 1 tbsp yeast nutrient and energizer.

Take the cooled bottles of juice and shake each one of them vigorously and then pour into the fermenter one by one. Once you have rehydrated the yeast and stirred pitch into fermenter and place in 70-72f dark area with an airlock on it.

I let this stay in primary for a month and didn't have to use secondary. Basically just let it finish fermenting and go clear..it most likely finished earlier than that but i didn't have time to keg it until around 30 days.

I kegged at 20psi at 40f on top of 1/6tsp sulfite and 1 tsp sorbate and the 3 concentrate cans of cherry pomegranate juice.

It came out pretty damn amazing Cheers!

cherrypom.jpg  
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Old 02-11-2012, 12:54 AM   #2
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Starting another batch of this tonight as we kicked this one 2 weeks ago. I had 2 friends over to make some beer and gave us all mugs and free reign on it. By the time the girlfriend got home we were all smammered and stumbling. to quote one of them a few days later (it was like drinking soda...i didnt even think about it until it was too late)

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Future Brews Graff! - is it beer? is it cider?! is it GOOD?! we will see.
Primary Cherry Apple Wine, White Grape Peach Mango Mead (the mead baby)
Secondary Bog Monster Cranberry Grape Melomel the 2nd
Bottled Bog Monster Cranberry Grape Melomel, Grape Burn and Pillage Pyment
Kegged A Dark Ale w/No Name, Tosh's Cinnamon Challenge Cider, Carabou Slobber
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Old 05-01-2012, 02:08 PM   #3
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hey i seen your recipe and wanting to give it a try this weekend. I am pretty new to brewing but.

My question is you didn't use the cherry pom. concentrate until you keg i haven't stated kegging yet. So was wanting to know what your suggestion would be to when i should add the 3 cans of concentrate.

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Old 05-01-2012, 08:14 PM   #4
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Quote:
Originally Posted by blair2512
hey i seen your recipe and wanting to give it a try this weekend. I am pretty new to brewing but.

My question is you didn't use the cherry pom. concentrate until you keg i haven't stated kegging yet. So was wanting to know what your suggestion would be to when i should add the 3 cans of concentrate.

I would add it to the bottling bucket with your carbing sugar and then use pappers bottle pasteurizing method here : http://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

One warning with this cider, it will get you rocked very fast and if you don't hydrate before bed you might want to die

That being said my friends usually polish off a keg of this every two weeks or so.
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Future Brews Graff! - is it beer? is it cider?! is it GOOD?! we will see.
Primary Cherry Apple Wine, White Grape Peach Mango Mead (the mead baby)
Secondary Bog Monster Cranberry Grape Melomel the 2nd
Bottled Bog Monster Cranberry Grape Melomel, Grape Burn and Pillage Pyment
Kegged A Dark Ale w/No Name, Tosh's Cinnamon Challenge Cider, Carabou Slobber
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Old 05-01-2012, 08:52 PM   #5
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this sounds awesome!

however, i have a problem...

Quote:
Originally Posted by Alchemy View Post
stir with a sanatized spork
do we have to use a spork? if we use a spoon will it sour the drink?

just playin! looks great!
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Old 05-01-2012, 09:23 PM   #6
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Quote:
Originally Posted by Rivenin
this sounds awesome!

however, i have a problem...

do we have to use a spork? if we use a spoon will it sour the drink?

just playin! looks great!
If you do not have a spork you need to appease the cider gods by doing the magical booze dance (kind of like the electric slide but with less shame) then scream out FREEEEEDDDDOOOOMMM while you are pouring in the cherry Pom concentrate. (or whatever concentrate you are concentrating on)


Should be good then......maybe.
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Future Brews Graff! - is it beer? is it cider?! is it GOOD?! we will see.
Primary Cherry Apple Wine, White Grape Peach Mango Mead (the mead baby)
Secondary Bog Monster Cranberry Grape Melomel the 2nd
Bottled Bog Monster Cranberry Grape Melomel, Grape Burn and Pillage Pyment
Kegged A Dark Ale w/No Name, Tosh's Cinnamon Challenge Cider, Carabou Slobber
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Old 05-02-2012, 06:36 AM   #7
blair2512
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Quote:
Originally Posted by Alchemy View Post
I would add it to the bottling bucket with your carbing sugar and then use pappers bottle pasteurizing method here : http://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

One warning with this cider, it will get you rocked very fast and if you don't hydrate before bed you might want to die

That being said my friends usually polish off a keg of this every two weeks or so.
I have only done one batch of cider so far and it was a quick simple one.

But my question one how long should i let it bottle carb. before pasteurizing.
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Old 05-02-2012, 02:22 PM   #8
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Quote:
Originally Posted by blair2512
I have only done one batch of cider so far and it was a quick simple one.

But my question one how long should i let it bottle carb. before pasteurizing.
There are a lot of variables to determine that. Temperature, yeast attenuation, residual sugar, what carbonation level you want.

Most people say about a week, if you wait too long you will get bottle bombs. You can pop one every day or so and see or you can fill a plastic 20oz plastic bottle and tighten with a screw cap. You can test carbonation levels with that and you will know how much co2 has been produced by squeezing the bottle for firmness.
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Future Brews Graff! - is it beer? is it cider?! is it GOOD?! we will see.
Primary Cherry Apple Wine, White Grape Peach Mango Mead (the mead baby)
Secondary Bog Monster Cranberry Grape Melomel the 2nd
Bottled Bog Monster Cranberry Grape Melomel, Grape Burn and Pillage Pyment
Kegged A Dark Ale w/No Name, Tosh's Cinnamon Challenge Cider, Carabou Slobber
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Old 05-05-2012, 04:04 AM   #9
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Well i just started my first batch today...Looking forward to this one?

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Old 05-12-2012, 06:31 PM   #10
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Well i started my batch last Friday and it was fermenting really good and now when i look at the air lock I'm only getting a bubble about one ever minute or so is that ok or is something not right.

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