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Old 03-19-2011, 06:58 AM   #11
LexxTalon
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Also... i forgot to mention that I made a 1 gallon batch of this... so perhaps the divided amount is just a little too potent for a smaller batch.

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Old 03-19-2011, 07:49 AM   #12
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lol! actually... I divided 16 oz (the size of the bottle of molasses) by 5 instead of the 12 oz in your recipe... so yeh... that's my mistake... it's just WAY too much molasses for the batch. oops! I'm going to let this go... and see how it turns out... but start a fresh batch as well... with the appropriate amount of blackstrapp... maybe even a little less this time... just to be safe... lol!

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Old 03-19-2011, 01:28 PM   #13
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I just found where I wrote down what yeast I used. It wasn't Nottingham (which I do use for quite a few ciders), but it was Wyeast Irish Ale yeast.

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Old 03-19-2011, 01:30 PM   #14
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@LexxTalon, I would just do up a batch with no molasses and blend it with your super-molasses version half and half.

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Old 03-20-2011, 12:08 AM   #15
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Quote:
Originally Posted by LexxTalon View Post
I may still add the lactose as well... and I'm considering the use of camden to backsweeten... and give up on the sparkling side of this batch for now. Gah... really wish I had the kegging equipment to do both... but it's just not in the budget right now... oh well... here's to the future!
You can still achieve carbonation with the sweetness by pasteurizing, its a sticky on the cider forum i beleive, its incredibly simple and and costs nothing extra

http://www.homebrewtalk.com/f32/easy...g-pics-193295/
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Old 03-20-2011, 02:42 AM   #16
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@LexxTalon, I would just do up a batch with no molasses and blend it with your super-molasses version half and half.
that's actually what I was thinking about doing... and it'll give me an opportunity to taste it with JUST the vanilla tea as well...
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Old 03-20-2011, 02:55 AM   #17
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that's actually what I was thinking about doing... and it'll give me an opportunity to taste it with JUST the vanilla tea as well...
I've read several versions of this on these forums... but am still debating the risk... lol!

Also... A few friends have voiced their apprehension to drinking cider with the layer of lees at the bottom of the bottle... so I'm also trying to solve that issue. I've managed to use glasses and plastic cups to avoid this thus far... but would like to start giving them as gifts... so... I need to fix the issue.

I cold crashed a few batches with some decent results... but again... tons of lees left... and the opportunity for aging outside the cold environment is non-existent.

I'm considering an attempt at cold crashing the entire batch... then racking to a bucket... and then sweetening with AJ concentrate and bottling. This should keep it lightly carbbed at least... obviously nowhere near the CO2 level of commercial ciders... but an acceptable trade-off for flavor.
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Old 03-22-2011, 07:43 PM   #18
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maybe even letting it sit in the fermenter a bit more to drop completely clear. itll take longer, but if its that special to them an you, shouldnt be too much troble. i let most sit like that and normally dont have many lees at all at the bottom.

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Old 03-22-2011, 11:02 PM   #19
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I put this in a keg with priming sugar and let it sit for 3 months before tapping the keg. When I put it in the fridge, let it cool and pulled pints off of it, it was pretty clear. I just bottled growlers, etc. off of the keg to share.

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Old 03-22-2011, 11:03 PM   #20
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@LexxTalon the reason the lactose is in the recipe is so you don't have to do any backsweetening after it's done.

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