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Old 08-12-2012, 02:12 AM   #21
sam1el
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how much sugar did you add to carb? I'm assuming at least 1/2c? I've got a spare carboy sitting right now and i'm gonna follow behind a batch of stout with this. Also curious how tis would be with pear.....

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Old 08-12-2012, 02:42 AM   #22
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Quote:
Originally Posted by sam1el
how much sugar did you add to carb? I'm assuming at least 1/2c? I've got a spare carboy sitting right now and i'm gonna follow behind a batch of stout with this. Also curious how tis would be with pear.....
IMO the apple really takes a back seat to the honey. The cider ends up being more of a medium. I assume that would hold true for pear cider as well.
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Old 08-13-2012, 09:06 PM   #23
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i just made a batch of this today. still curious how much sugar to throw at bottling. Will let you guys know how it turns out.

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Old 03-21-2013, 08:55 PM   #24
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Is there a reason to use the ale yeast over cider yeast?

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Old 03-22-2013, 01:56 PM   #25
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Just a guess here but, depending on the ale yeast it won't dry it out as much. I used trappist yeast on my last batch of this and it came out WAY beter than my last few attempts with cider or standard ale yeast from nottingham.

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Old 03-24-2013, 10:20 PM   #26
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Cool thanks man. I got the trappist yeast and about to get this party going once I let my yeast get room temp.

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Old 04-09-2013, 12:40 AM   #27
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How hard was it to clean your pot after?

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Old 04-09-2013, 05:20 PM   #28
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Pot was cleaned fairly easy. This will be a long wait. I wish I could speed it up lol.

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Old 04-10-2013, 01:51 AM   #29
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Cool. I have an extra 3lbs clover hanging around. I may have to try this in a mini-mead.

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Old 04-18-2013, 02:30 AM   #30
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I just made mine. The honey went from honey colored to BLACK in the space of two minutes. It then filled my entire apartment with smoke. Fun times.

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