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Old 11-19-2013, 12:00 AM   #161
clydo
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I followed the original recipe almost exactly using Notty yeast just over 2 weeks ago and my gravity is sitting around +/- 1.024. I didn't bother with an OG but I figured it would drop pretty low because it's almost completely simple sugars.

Hmmm. It's great tasting just still very sweet and thick like cider. Should I repitch another pack? Half pack? I think it would taste great once carbed but I'm a bit scared of bombs.

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Old 11-25-2013, 09:22 PM   #162
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[QUOTE=nukinfuts29;3615131]Yes. Wrap them in the towels in a tote or the bathtub so that if they explode, the glass does not fly all over and the cider doesn't either.

I plan to bottle in 1 liter plastic seltzer bottles. Since they can take tons of pressure, would it be the best way to keep it fizzy?

PS Is the chocolate flavor too much for this? I was considering just dropping that ingredient.

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Old 12-29-2013, 06:21 PM   #163
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Made this up a couple months ago, followed the original recipe exactly. Ended up with an OG of 1.088!, much higher then anticipated. Took over a month to ferment down (I think due to low ferm. temp and possible under pitching), I bottled with a FG of 1.008 putting it at 10.5% ABV .

I let it carb up for 2 weeks and sit in the fridge for a week after that, trying one every week. This stuff is definitely better carbed, makes it much smoother. I was concerned that the high ABV would make it taste hot but the alcohol is hidden very well. This stuff is delicious! I don't really get much of the chocolate but the cinnamon and nutmeg come through. This stuff is a big hit among my friends. Surprisingly smooth, just the right amount of sweetness. I will keep this on my list of things to make again!

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Old 12-30-2013, 04:09 AM   #164
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I mixed up a batch of this today per the original recipe ended up with an og of 1.082
Smelled great going into the carboy. Really looking forward to this one.

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Old 12-20-2014, 08:11 PM   #165
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I'm gonna go ahead and "dredge" up this old thread...I just made a gallon tester of this recipe, although I subbed light brown sugar for dark brown sugar...I used 3 tablespoons of the swiss miss powder that I "borrowed" from the church's hot-choco tub...Am looking forward to tasting this; man it smelled good going into primary!!!

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