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Old 01-05-2012, 02:14 PM   #41
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If it dries out there is no need to pasteurize. You only should need to pasteurize if you are back sweetening.

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Old 01-05-2012, 02:16 PM   #42
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If it dries out there is no need to pasteurize. You only should need to pasteurize if you are back sweetening.
Well if he lets it go completely dry than your correct. My recipe doesn't take it completely dry, so I had to work on the assumption that he would still need to pasteurize.
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Patience, my Padawon. The yeast can sense your tension.
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Old 01-05-2012, 03:17 PM   #43
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It adds a very subtle chocolate "hint". It's tricky to explain beyond that.
i am not getting that chocolate hint really, a taste that i can't describe, that is why i am hoping it will fade away with time. I think if I were to repeat this recipe i would leave the hot chocolate mix out.
This stuff definately has a strong alcohol taste!
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Old 01-05-2012, 03:58 PM   #44
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i am not getting that chocolate hint really, a taste that i can't describe, that is why i am hoping it will fade away with time. I think if I were to repeat this recipe i would leave the hot chocolate mix out.
This stuff definately has a strong alcohol taste!
Hmm, I wonder if it has anything to do with the batch size because I have never gone that small. There should be a note of chocolate, and the alcohol taste should not be hot or overpowering. The initial taste should be of apple, then cinnamon and nutmeg with a note of chocolate, than alcohol.

Perhaps on the small batches the nutmeg should be omitted. That stuff can come on strong and really affect taste. I wonder if that is not the off taste that you got.
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Old 01-05-2012, 04:53 PM   #45
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Have you ever tried making this with Mexican chocolate? Should still give your notes of Chocolate but with a little something extra.

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Old 01-05-2012, 05:03 PM   #46
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Can't say that I have. It's an interesting idea, I wonder if I can get that in the mexican food section at Walmart?

If so I may have to try that next week when I make a fresh batch.

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Old 01-05-2012, 06:09 PM   #47
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I don't know if you could find it at Walmart. Being in CA I always just go into a local Mexican supermarket when I need to buy chili's or specific Mexican products.

I've attached a pic of the Mexican chocolate I bought when I last made chili to give you an idea.. most of the authentic ones come in tablets not powder.

photo.jpg  
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Old 01-05-2012, 07:11 PM   #48
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Thanks, I'll look into it

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Old 01-05-2012, 08:53 PM   #49
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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.
I'm new to brewing & ciders but If I understand properly the pasteurization is to kill off the remaining yeast.

If you wanted to keg and didn't want to take it all the way dry couldn't you bottle, pasteurize and then transfer from bottle to keg and force carb?
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Old 01-05-2012, 10:43 PM   #50
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Moving it from vessel to vessel to keg to do that make sure to be careful about oxygen

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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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