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Old 01-09-2009, 10:51 PM   #11
RugenBrau
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Coldrice, I'm curious how yours is coming along? I added a little extra sugar to my last batch and it is a little darker, in fact it is not very appealing to look at. I,m hoping it clears up a bit. I don't know if it is the extra sugar or what. You used more sugar so I,m curious what your is like. MayDay63 said his was a little darker also. Let me know

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Old 01-10-2009, 03:55 AM   #12
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its really funny that you're asking me now, as I just racked it last night. I actually decided to cold crash a few weeks ago when we had a cold streak here in coastal Delaware. It was at about 8% ABV when I did it and it tasted pretty sweet. My intent was to preserve some of that sweetness because I knew I was going to add a good amount of cranberries, which obviously are pretty freakin tart. I really wrestled with syphoning the cranberry pulp...I think i should have pureed, then cooked them to begin with because I actually ended up passing most of it through a fine strainer which was a very time consuming experience...oh well. The flavor was very nice, but young of course which makes it difficult to imagine what the end product will be like. I actually decided to add Campden tabs as a precaution. Its absurdly cloudy and will probably take a couple rackings at least to get it clear and righteous. So far, though, I don't regret anything that I've done and I believe it will come out really nice as i have no signs leading me to believe in the contrary.

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Old 01-11-2009, 03:08 AM   #13
RugenBrau
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PM me your address and I'll send out a bottle of mine to you. I need another opinion. I'm just finishing up a Raspberry/blueberry/pomegrante cider ....very unhappy with it. i wantted to carbonate it but said the hell with it and sorbated today. I'm going to try to sweeten it up with apple/raspberry concentrate. I'm afraid I ruined it with too much blueberry/pomegrante juice.

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Old 01-19-2009, 03:28 PM   #14
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Hey, sorry I didn't get back to you until now I was in the Virgin Islands (so I'm really not that sorry!). My cranberry is cloudy as all get out, I'm thinking about adding pectic enzyme (which I'd have to order) but I'll probably just let it sit for another 2 weeks or so. If it shows signs of clearing I'll probably just rack it again and let it age out. Forgive my ignorance, but I don't know what PM means-though I'd be glad to do it if I have the capability. It sounds like a good time.

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Old 03-01-2009, 08:10 PM   #15
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Hi Rugenbrau,

I followed your recipe (incl. the brown sugar and honey) in a batch I started at thanksgiving. I just sampled it....it still cidery looking (light brown, opaque), and is still sweet. It's in my basement, which is currently about 40 degrees. Wondering if the fermentation stalled. Should I bring it up to a room where it would be around 50-55 degrees?

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Old 03-02-2009, 01:53 AM   #16
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Hey brother, use this link and save it in your bookmarks for reference WineMaker Magazine - Yeast Strains Chart if you used cotes de blanc you're going to want to bring it up to a higher temp. I ended up adding pectic enzyme and a pack of premier cuvee yeast to my cranberry because the safale 04 didn't finish the job on it, plus it imparted a very sweet almost cloying flavor. I am hoping to dry it out a bit. The pectic enzym takes a long time to work, though I can definately see slow improvements. I am in no rush, but I think it would be cool if you, Rugen and myself all sent each other a bottle of our product when its all said and done with. Good luck!

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Old 03-17-2009, 02:35 AM   #17
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Let me know when your ready. I'll be glad to exchange. I've been gone for a couple of months so everything has fermented out pretty dry(I am assuming that- I haven't tasted any yet) I sweeten mine but I'll pull some off before doing so since you like yours on the dry side. I might even carb a few bottles

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Old 10-14-2010, 03:47 PM   #18
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I made this and it came out pretty good. Still a little to tart. Are you still making it or have you changed it at all? Any suggestions?

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Old 10-15-2010, 12:38 AM   #19
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wow you really re-awakened an old thread! I never did make any exchanges with anyone... I have learned a ton since then but for what its worth my batch came out pretty nice. i ended up adding premier cuvee yeast (which I'll never use again) to that batch which was started with s-04 (which I'll also never use again!) and it finished around 10.5% ABV if memory serves (it usually doesn't but I'm too lazy to get up right now). i primed it and bottled in champagne bottles. the last one i tried was probably 7 or 8 months ago though I've had one in my fridge since then. one thing I've learned with ciders/cysers/meads is don't drink them for a long long long long long long time. the key is to forget about them completely. its always so tart. the first cyser i made was 3 years ago and it now tastes like one of the best chardonnays i have ever had with a appley honey-like finish when you exhale through your nose. it was just 5 gal cider, 4 lbs wildflower honey (both local) and cotes de blanc yeast. it RULES. the point, i guess, is this: if you want to carb something, it won't be sweet unless you use a (bastardized) unfermentable sugar, or if you force carbonate with CO2 (also lame). lalvin dc-47 is the best choice for these applications and their ec-1118 is also good. what i will do for residual sweetness from here on out is continually rack off the yeast cake over a period of 6-12 months, and add a small amount of honey and monitor the gravity the whole time. when the gravity stops changing you know the yeast has petered out. adjust sweetness to taste and bottle still. if you want bubbles just swish it around really vigorously in your mouth before you swallow, there will be plenty of bubbles i promise...

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Old 10-25-2010, 02:23 AM   #20
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Just saw this ....I didn't even know it was still alive. I have made some changes that I will talk about later. I stilll make it but with modifications. more later.!

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