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Old 05-12-2013, 02:32 AM   #2211
caburdet78
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would appreciate some help:

looking to make the recipe at the beginning of this thread but only want to do a 3 gallon batch ... I use BeerSmith and can scale down the grains and such but having issues figuring out how much cider to use

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Old 05-13-2013, 03:21 PM   #2212
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Quote:
Originally Posted by caburdet78 View Post
would appreciate some help:

looking to make the recipe at the beginning of this thread but only want to do a 3 gallon batch ... I use BeerSmith and can scale down the grains and such but having issues figuring out how much cider to use
2.4 gallons, x/3=4/5
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Old 05-18-2013, 12:58 AM   #2213
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I just did a 2.4-2.5 gal batch. I ended up using three 96oz containers of juice and used 1 quart of water as my boil with 1 lb DME and 4 oz brown sugar. After cooling I added that to my juice to come up with about 2.5 gallons total. My only problem is I forgot to aerate it before pitching! It's fermenting, but not very actively, so we'll we what happens.

Good luck!

Scott

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Old 05-20-2013, 05:47 PM   #2214
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Bottled my second batch 2 weeks ago using Treetop.

used 3 lb light DME and C-120L,
1oz of Centennial.
It went from 1.072 to 1.020 in the 2 months it was in primary.
Bottle primed with a can of treetop frozen AJ (Has like 3.7 oz sucrose).

I must say I like it more than my original batch, this graf's FG was higher which I preferred and the frozen juice can for priming I think added a little apple aroma and taste back in, I'll definitely do this for graf in the future. I think I might try a grain even darker than C-120 on the next one I brew.

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Old 05-21-2013, 04:38 PM   #2215
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2 months in primary? I only did one month and mine still tasted a little yeasty, that's probably why.

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Old 05-23-2013, 02:50 AM   #2216
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Is this recipe supposed to taste like a Hornsby's or Angry Orchard?

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Old 05-23-2013, 03:19 AM   #2217
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Quote:
Originally Posted by Loodachris
Is this recipe supposed to taste like a Hornsby's or Angry Orchard?
Not even close to either.

Maybe if you backsweetened the heck out of it and pasteurized or force carbed.
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Old 05-23-2013, 03:30 AM   #2218
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this sounds good

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Old 05-23-2013, 03:46 AM   #2219
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This is pretty weird -- I started my 2.5 gallon batch on the 16th at 1.062, and after checking today, it's already at 1.002. I never thought it would go that fast!

My last ed wort apple wine actually got stuck.

Is this normal with this recipe?

Scott

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Old 05-23-2013, 06:14 AM   #2220
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I'd say that's totally within the realm of normal with most anything on here. Maybe faster than average for that OG, but not crazy.

Apfelwein's probably more picky because its an even higher OG and doesn't have the nutrient goodness provided by the malt in graff.

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