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Old 09-10-2012, 07:06 PM   #91
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Good, I've got about 16 gallons of juice from a honeycrisp tree in the neighborhood and I'd love to find ways to use it all.

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Old 09-11-2012, 04:57 AM   #92
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I'll add my batch to the thread!

Just pressed about 5.5 gallons of fresh cider from a local honeycrisp tree in the neighborhood. Added 2 lbs of corn sugar and 6 campden tablets to kill off any wild yeast. I will let it sit for 48 hours then pitch Nottingham. I have a packet of danstar but may swap it for another brand. OG is at 1.072.

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Old 09-11-2012, 05:01 AM   #93
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After 2 weeks my cidar ( I used S-04 instead of Notty) has only dropped to 1.020 from 1.048. I'm a beer brewer, so I'm kind of surprised it hasn't already finished fermenting. I'll check it in a week and see if it drops anymore. If not, I might pitch something else to finish it up.. I just don't know what yet. I have wine yeast and a few strains of washed ale yeast.

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Old 09-14-2012, 01:59 AM   #94
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Quote:
Originally Posted by brazedowl View Post
Hmm... it tastes amazing. Just like apple pie... but the brown sugar and cinnamon like congealed into snot-looking goopy threads... did I miss a step to prevent this aesthetic abnormality?
Oh noes! I have the same problem!! Haven't tasted it yet, but a lot of my battles have gross stringy floating gunk

Im considering dumping this batch and starting over, but anyone have ideas on preventing this? Everything else went pretty smooth, i started with apple juice with an SG of 1.0064 and almost 2 months later it finished at 1.002.
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Old 09-14-2012, 02:20 AM   #95
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Well on the upside... you can't taste them or feel them in your mouth. It's just ascetic. It tastes amazing.

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Old 09-16-2012, 03:30 AM   #96
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I just kegged this. Stirred and shook like mad. Went to take a sample....ALL syrup. Will it mix with time? Shake it everyday? Anyone have any advice?

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Old 09-16-2012, 02:24 PM   #97
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You mean that stringy goop at the bottom made from the cinnamon & sugar? You can shake all you want, it'll just sink to the bottom again.

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Old 09-16-2012, 03:39 PM   #98
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So the cinnamon syrup will never mix? Then what's the point of putting it in?

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Old 09-17-2012, 10:23 PM   #99
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The flavor is imparted from the oils in the cinnamon so it does it's job. and most of the brown sugar dissolves just a small amount is in that goopy stuff.

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Old 09-18-2012, 01:19 PM   #100
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Quote:
Originally Posted by brazedowl View Post
The flavor is imparted from the oils in the cinnamon so it does it's job. and most of the brown sugar dissolves just a small amount is in that goopy stuff.
I made my syrup purposefully thinner to avoid a distribution issue- has anyone tried this with any success? Still have another week in the carboy before I'll add the syrup.
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