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Old 07-19-2012, 04:11 PM   #81
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Quote:
Originally Posted by brazedowl
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?
Yes you can the only difference will be the dryness. Using the Montrachet will leave a very dry cider. If you don't add K sorbate before you bottle I suggest you use champagne bottles and can carbonate. Wine yeasts are very hearty and will eat every bit of sugar and make bombs in any normal bottle. The Nottingham can only withstand so much pressure and co2 content before it will die.
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Old 08-24-2012, 10:19 PM   #82
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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?

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Old 08-25-2012, 03:46 PM   #83
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Howdy Folks!

I have a bunch of fresh apples that I just picked, and I want to make something similar to this recipe. All I have is Safale S-04... Any thoughts on using that instead of Notti? I also have Red Star, Cote des Blancs and Assmanhausen (crazy name!) Dry wine yeast, but I really don't want a dry, high octane wine. I'd really rather have something a little sweeter with a lower ABV, so I'm hoping the S-04 will work. My LHBS is out of Notti, and these apples need to be processed today before going bad...

Thanks for any advice!
Mike

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Old 08-26-2012, 08:29 PM   #84
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I think you should be ok, though I am not sure of the differences of Nottingham and S 04. I used s05 once and it tasted very similar to the Nottingham and ended right around 1.010.

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Old 08-26-2012, 09:30 PM   #85
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Quote:
Originally Posted by D_Nyholm View Post
I think you should be ok, though I am not sure of the differences of Nottingham and S 04. I used s05 once and it tasted very similar to the Nottingham and ended right around 1.010.
I made it yesterday, and I pitched the S-04. I changed it up in comparison to the OP's recipe. I made my own cider with apples from my back yard. On the sugar additon I used 1/2 table sugar and 1/2 brown sugar. Since the cider was homemade I had to boil it, so I tossed some pumpkin spice in the boil. It tasted great, so I'm excited to see how it turns out. When I bottle I only plan on using about half of the concentrate...
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Old 08-26-2012, 09:35 PM   #86
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Has anyone made this successfully without having bottle bombs? If so, what exact procedure did you use?

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Old 08-30-2012, 08:51 PM   #87
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I did not pasteurize but i did use Campden tablets after the fermenting stopped.

Also last night when i opened 2 bottles both erupted with carbonation. Today i opened 2 and they were carbonated but not more than I would expect if I was trying to bottle carb them.
Did you ever figure out how to make this without it becoming a bottle rocket??
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Old 09-01-2012, 07:48 PM   #88
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Use WhiteLabs Nottingham. Using Danstar Nottingham causes bombs, dry is notorious for contamination.

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Old 09-10-2012, 06:09 PM   #89
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Could I make this by substituting fresh pressed cider for the cans of concentrate?

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Old 09-10-2012, 07:05 PM   #90
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Don't see why not.

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