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Old 12-27-2011, 10:47 PM   #31
nukinfuts29
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I have a batch right now using Montratchet instead of Notty, and yoohoo powder instead of hot chocolate.

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Old 12-29-2011, 09:11 PM   #32
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You are going to need to take precautions for bottle bombs, so while they carb be sure to store them in totes wrapped in towels.

You will use priming sugar and bottle like you would to carb anything else, BUT you have to pasteurize much faster than normal. I never let them go longer than 3-5 days before putting a stop to it. You can go longer or shorter based on experience.
OK so if i read this correctly i will bottle this normally but then only let it condition for 3-5 days until putting in fridge to stop it from carbing too much?
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Old 12-31-2011, 02:44 AM   #33
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made a gallon of this, definately a little different, will give it a few months and see if it tastes better with time

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Old 12-31-2011, 12:43 PM   #34
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OK so if i read this correctly i will bottle this normally but then only let it condition for 3-5 days until putting in fridge to stop it from carbing too much?
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.

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made a gallon of this, definately a little different, will give it a few months and see if it tastes better with time
SWEET! Let me know how it ages.
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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

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Patience, my Padawon. The yeast can sense your tension.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
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Old 01-01-2012, 06:09 PM   #35
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Just brewed a 1 gallon batch of this tonight, I was so intrigued! I may have even one-up-ed you on the WTH scale and added a pint and a half of blackberry cider, as well. I seem to remember having chocolate covered blackberries at some point in my life...

I'll keep in touch and let you know how it turns out.
Any updates?
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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

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Old 01-02-2012, 08:08 PM   #36
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So whats the hot chocolate mix do to the flavor?

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Old 01-02-2012, 08:55 PM   #37
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It adds a very subtle chocolate "hint". It's tricky to explain beyond that.

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Patience, my Padawon. The yeast can sense your tension.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
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Old 01-04-2012, 04:58 AM   #38
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Today I mixed 5 gallons of this with 2 gallons of Apfelwein....VEEEERY good.

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The Jack Keller Collection

Quote:
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Patience, my Padawon. The yeast can sense your tension.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
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Old 01-04-2012, 05:27 PM   #39
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What would you recommend for carbing in a keg for this? I've never made a cider yet but would like to try this.

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Old 01-04-2012, 05:30 PM   #40
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Not sure how you would pasteurize, never tried kegging cider.

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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
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Patience, my Padawon. The yeast can sense your tension.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
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