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Old 01-27-2013, 05:54 PM   #1971
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Somehow I haven't seen this addressed yet. During the boil I lost a full 1liter. That means I need up with 18l instead of 19, did I miss a step? I ended with an OG 1.169!!

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Old 01-27-2013, 06:06 PM   #1972
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Quote:
Originally Posted by hopmonster2189 View Post
Just bottled my first batch of the original recipe using centennial and Notty. Used Kirkland sig. AJ and they didn't charge me for 2 gals so looks like it was a $25 batch woo!
Assuming you sampled at bottling. . . .

How was the taste on the Kirkland AJ? How's the overall sweetness? Hop aroma? Bitterness balance? What was the AA% on your Centennial, and how much did you use? 5 gallon batch? How much are you carbing? OG/FG? Okay, that's all I can think of for now.
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Old 01-27-2013, 07:10 PM   #1973
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Quote:
Originally Posted by SilverZero

How was the taste on the Kirkland AJ? How's the overall sweetness? Hop aroma? Bitterness balance? What was the AA% on your Centennial, and how much did you use? 5 gallon batch? How much are you carbing? OG/FG? Okay, that's all I can think of for now.
Yes was a 5 gal batch, The Kirkland AJ was good (100% juice, no Vit. C or anything else). The graf tatstes nice and appley already with a beautiful color. still a tad tart but after the first couple sips that wore off, I'd imagine that will age out, but most cider has a slight tartness. OG was 1.062, FG was 1.010 the level of sweetness is perfect in my opinion. Can't even tell it has the 6.8% abv. I do prefer some sweetness vs a dry cider at a FG of 1.000 like some others have been reaching, so I was happy to see that steady FG at 1.010.
I could barely pick up some citrusy aroma from the centennial (1/2 oz @ 8.7% AA), the cider was extremely balanced for being so young (3 weeks of fermentation). Id bet an inexperienced beer drinker wouldn't know there was hops in there, I love hops so might use a higher AA% or more next time. Hard to perceive the bitterness with the tartness currently present.
Used just the regular 5 oz dextrose as I use for a typical beer to prime.
Id prefer my warm flat sample to most of the commerical ciders Ive had, I'll definitely make this at least once or twice a year!
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Old 01-28-2013, 07:02 AM   #1974
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My next brew! Looking forward to getting this in the fermenter on Sat

Cheers!

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Old 01-28-2013, 10:03 PM   #1975
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thinking of throwing cinnamon sticks in the fermenter when I brew this in a few days? Any suggestions on how many I should. Do you guys think it would compliment the cider? I guess theres only one way to find out.

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Old 01-29-2013, 02:17 AM   #1976
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After reading random sampling of this thread I'm going to give this a try for sure. I don't want it to be too tart though, is it advisable to go with more crystal to accomplish that or should I look at attenuating yeasts?

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Old 01-30-2013, 12:47 AM   #1977
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how about dry-hopping and already post fermenting cider that is in third and final transfer prior to kegging?

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Old 01-30-2013, 01:38 AM   #1978
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Made a batch according to original recipe on Sunday. Used 120L, as per suggestion, because I used cheap juice. The wife is really looking forward to giving this a try since she has a thing for cider.

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Old 01-30-2013, 11:53 AM   #1979
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I made this over the weekend but I replaced the DME with LME but because I followed the recipe, I boiled it for 30. I've read that boiling LME will cause it to finish very, very dark?

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Old 01-30-2013, 08:16 PM   #1980
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I tried a recipe from a diff website....the cider tasted great however I bottled too soon as i had 2 cases of bottles explode so dont bottle until the fermentation has settled...it was a rookie mistake!!! Wont do that again

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