Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Cider > Dave's Carmel Apple Cider

Reply
 
LinkBack Thread Tools
Old 07-09-2012, 04:59 AM   #71
IdahoBen
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Coeur d'Alene
Posts: 5
Likes Given: 3

Default


Quote:
Originally Posted by Labratbrew
I made this 9 days ago.
OG was 1.071! Praying for an FG of 1.000 or less!
Still very active and actually looks like its turning clear again.... Any thoughts on when to transfer to corny keg?
I just did a batch and I had an OG of 1.070 as well! Hoping it drops over time. Planning to let it sit as long as needed.
__________________
IdahoBen is offline  
 
Reply With Quote Quick reply to this message
Old 07-09-2012, 06:39 PM   #72
VanHeroy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Posts: 17
Liked 1 Times on 1 Posts

Default


So I have completed and bottled and opened the first batch and the only problem I've run into is that it actually isn't carbonating sufficiently. I used only the Camden tabs and bottled in champagne bottles so as to avoid bombs. Taste is good but it is almost flat. Thoughts?

__________________
VanHeroy is offline  
 
Reply With Quote Quick reply to this message
Old 07-09-2012, 07:42 PM   #73
D_Nyholm
HBT_SUPPORTER.png
Feedback Score: 10 reviews
Recipes 
 
Join Date: Mar 2011
Location: Sayville
Posts: 1,158
Liked 71 Times on 59 Posts
Likes Given: 12

Default


Did you add any extra sugar?

__________________
D_Nyholm is online now  
 
Reply With Quote Quick reply to this message
Old 07-09-2012, 09:55 PM   #74
VanHeroy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Posts: 17
Liked 1 Times on 1 Posts

Default


Nope, in reading the original recipe I thought it said no priming sugar was needed as the simple syrup added at the end more than compensated.

__________________
VanHeroy is offline  
 
Reply With Quote Quick reply to this message
Old 07-10-2012, 11:42 AM   #75
D_Nyholm
HBT_SUPPORTER.png
Feedback Score: 10 reviews
Recipes 
 
Join Date: Mar 2011
Location: Sayville
Posts: 1,158
Liked 71 Times on 59 Posts
Likes Given: 12

Default


Quote:
Originally Posted by VanHeroy
Nope, in reading the original recipe I thought it said no priming sugar was needed as the simple syrup added at the end more than compensated.
Good point! I kegged so didn't think about that. I don't think campden alone will kill all your yeast, but I guess it is possible. Maybe it stunted them enough that bottle carbing will just take a little longer? How long has it been?
__________________
D_Nyholm is online now  
 
Reply With Quote Quick reply to this message
Old 07-10-2012, 06:57 PM   #76
VanHeroy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Posts: 17
Liked 1 Times on 1 Posts

Default


I think I'm looking at about a month in bottle. Very little carbonation to speak of at present. I also though it might take longer also because I'm using larger bottles, but I should think it would be done by now.

__________________
VanHeroy is offline  
 
Reply With Quote Quick reply to this message
Old 07-10-2012, 09:00 PM   #77
D_Nyholm
HBT_SUPPORTER.png
Feedback Score: 10 reviews
Recipes 
 
Join Date: Mar 2011
Location: Sayville
Posts: 1,158
Liked 71 Times on 59 Posts
Likes Given: 12

Default


Hmm, only thing I can think is that the yeast is dead? Though I didn't think only campden could do that? You keeping them warm enough?

__________________
D_Nyholm is online now  
 
Reply With Quote Quick reply to this message
Old 07-11-2012, 03:20 PM   #78
RelicBrewingSupply
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 19
Liked 1 Times on 1 Posts

Default


Yes, that is odd. The syrup alone will provide plenty of sugar for carbonation and the campden will only prevent "wild" yeast from growing. I'm guessing the yeast were mostly dead but since you have them in champagne bottles, give them all a LITTLE shake to maybe rejuvenate the yeast/sugar then let sit for a week.

__________________
RelicBrewingSupply is offline  
 
Reply With Quote Quick reply to this message
Old 07-14-2012, 03:27 AM   #79
brazedowl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Fayetteville, NC
Posts: 842
Liked 33 Times on 25 Posts
Likes Given: 9

Default


I already have a batch of Edwort's Apfelwein going which is almost exactly the same except no caramel syrup, no extra concentrate, and Montrachet yeast. Can I just add the concentrate and caramel syrup at bottling and get the same effect? I really think it'll be better carbed, but not sure how the yeast change up will affect it. Any thoughts?

__________________
In Progress: White Clover Wine
In Progress: Blueberry Wine (1)
In Progress: Fresh Fig Wine
In Progress: Ginger Spiced Cider
Bottled: oodles and oodles
______________________

"What senses do we lack that we cannot see or hear another world all around us?"
brazedowl is offline  
 
Reply With Quote Quick reply to this message
Old 07-16-2012, 12:51 AM   #80
djs4000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: durham
Posts: 4
Default


Just got a 5 gal batch in my carboy. This is my first 5 gal batch of anything so wish me luck!

2012-07-15-20.35.59.jpg  
__________________
djs4000 is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My Cheap @$$ apple cider Grimsawyer Cider 25 09-07-2014 08:21 AM
All Apple Hard Cider Snuffalupagus Cider 45 07-02-2014 03:56 PM
Raspberry Apple Cider Ooompa Loompa Cider 52 05-06-2013 11:30 PM
Apple-Raspberry Cider AZ_IPA Cider 2 02-06-2011 06:12 AM
Apple Cider '08 extexan Cider Forum 8 10-27-2009 05:34 PM