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Old 03-02-2012, 03:37 PM   #91
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Ok perfect thank you!

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Old 03-04-2012, 01:17 AM   #92
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Sounds like a great recipe! I might just make my 1'st 5 gallon batch with this.

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Old 03-08-2012, 04:17 PM   #93
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My scaled-one gallon batch is complete.

OG: 1.075 FG: 1.003 ABV: 9.5%

This stuff is good to go straight out of the primary. I can't imagine what a little age will do to it. I can't figure out if I want to bottle carb it or not...

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Old 03-08-2012, 08:56 PM   #94
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3 months makes it amazing!!

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Old 03-08-2012, 09:16 PM   #95
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3 months makes it amazing!!
I'll keep that in mind - one gallon gave me 9 bottles, so I'm going to make them count. When ahead and carbed with 1/2 tsp corn sugar per bottle.
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Old 03-18-2012, 03:56 AM   #96
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After a few batches u will go five gallons for sure

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Old 04-27-2012, 03:07 PM   #97
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Nukinfuts, thanks for posting this. I used this as a basis for my first cider (coming from making beer). I "modified" it (most likely for worse) in the following ways:

- 5 gallons of 100% Apple Juice (UV Pasteurized, NO preservatives, filtered - Safeway generic brand)
- 4 Cinnamon Sticks
- 1Lbs dark Brown Sugar
- 1Lbs Light DME
- 4 tsp Nutmeg
- 2 packets of champagne Yeast (Red Star)

Fermentation started within 8 hours. Steady activity. Smells like crisp apples, low amounts of krausen. Fermenting it in the mid-to-high 60F's.

My hopes is that the DME and sugar will give the filtered juice/champagne yeast more body, so it doesn't turn out like a dry wine.

In beer making, secondary fermentation isn't really needed - why is it used so often in cider. Is it because of yeast control?

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Old 04-27-2012, 08:08 PM   #98
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In beer making, secondary fermentation isn't really needed - why is it used so often in cider. Is it because of yeast control?
Clarity is more often than not the reason. This is largely a comestic preference than anything.
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Old 05-18-2012, 03:23 AM   #99
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Ok. I'm new to the whole brewing process, so forgive me if I'm wrong. In the OP it was said the cider finishes off sweet, like the original cider. If you let fermentation go all the way down to 1.000, doesn't that mean it will be dry, with no sweetness? Someone please explain this to me.

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Old 05-21-2012, 06:43 PM   #100
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it is not sweet in the sense that it tastes like apple cider off the shelf. It maintains the sweet character of the original cider, it does not taste bitter or like it has been fermented out. This is a result of the sugar and ingredients going in.

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Patience, my Padawon. The yeast can sense your tension.
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