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Old 11-10-2010, 04:44 PM   #131
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Just Tapped mine. Its great! I think It would make a great lager snakebite due to the tartness of the cider, Oh and It tastes better out of a Man U pint glass...I kid, I kid.

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Old 11-23-2010, 02:17 PM   #132
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Thanks for the great recipe. I let it age 9 months and it was amazing, lots of compliments. I only have one issue with this recipe... it runs out to quick! I started a second batch with Nottingham and Trader Joe's Organic apple cider. I reduced the amount of tea to 2 bags since it seemed like the cider was naturally tart. I will post the results in a couple of months.

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Old 12-13-2010, 06:29 PM   #133
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I did a batch of this in October and I have it in secondary. It is crystal clear and I'm thinking of bottling next month. My only concern is that it looks like there is no yeast on the bottom of my carboy. I see a few specks on the bottom but that is it. I need some RDWHAHB therapy please.

Cheers

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Old 12-13-2010, 07:31 PM   #134
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Quote:
Originally Posted by jamesjensen1068 View Post
I did a batch of this in October and I have it in secondary. It is crystal clear and I'm thinking of bottling next month. My only concern is that it looks like there is no yeast on the bottom of my carboy. I see a few specks on the bottom but that is it. I need some RDWHAHB therapy please.

Cheers
It'll totally be fine, if you're really worried about it, then pitch about a half pack of fresh yeast into the bottling bucket per 5 gallons at bottling time along with the priming sugar. I've bottled when there appears to be no yeast, and they take a little longer, (like, sometimes 2 months) but have always worked out fine.
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Old 12-14-2010, 06:21 PM   #135
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Thanks Freezeblade......I'll take your word.

Cheers

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Old 12-31-2010, 10:31 AM   #136
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I think i am going to start a batch of this either in 3 weeks or in february to give as christmas gifts to everyone but my alcohol hating in-laws next year.

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Old 01-16-2011, 06:06 PM   #137
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I just put together a batch of this today. I used Nottingham and lemon instead of the S-04 and lime. Only six more months to go...

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Old 02-11-2011, 01:26 AM   #138
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Literally just got home from buying the stuff. Want some advice. Im going to be making a 5 gal batch. i m looking for advice and comments on the recipe, and the whole process in general.

5 gal apple juice
2.5 lbs of clover honey
1 lb brown sugar
5 cinnamon sticks
2 ozs whole cloves
(was thinking about adding some chamomile whole tea)
1 vial liquid english cider yeast(was going to use nottingham yeast though)

now i guess i am looking for fermenting time and length, advice on sweetness and dryness, advice on carbonating, and anyhting else i can get. I wont be starting this until sunday, and i check this site everyday. so any help i can get would be great.

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Old 02-11-2011, 08:21 AM   #139
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Quote:
Originally Posted by martn55 View Post
Literally just got home from buying the stuff. Want some advice. Im going to be making a 5 gal batch. i m looking for advice and comments on the recipe, and the whole process in general.

5 gal apple juice
2.5 lbs of clover honey
1 lb brown sugar
5 cinnamon sticks
2 ozs whole cloves
(was thinking about adding some chamomile whole tea)
1 vial liquid english cider yeast(was going to use nottingham yeast though)

now i guess i am looking for fermenting time and length, advice on sweetness and dryness, advice on carbonating, and anyhting else i can get. I wont be starting this until sunday, and i check this site everyday. so any help i can get would be great.
In my opinion that's too much spice, the cloves will overpower it to hell, 2 oz will make it undrinkable, IF you're considering cloves then you should be considering 3-4 whole cloves not 2oz, they're very powerful little buggers. The Cinnamon would also be too much possibly, I'd cut that back to one stick at most. Thing is that you're really on the wrong thread with that spiced cider recipe as it has nothing to do with the original recipe posted apart from the apple juice....
I've made very similar ciders to what you are proposing before, but I'd not use spices myself and I'd also add some teabags as in the original recipe here for tannins, otherwise the body will not be there.
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Old 02-11-2011, 07:26 PM   #140
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I can really only vouch for the recipe as written, which is without the brown sugar, honey or spices.

I really think that IF you were going to do spices, which I don't recomend, that'd be far too much cloves. A much better method for adding spice (IMHO) is to mull the cider when you serve it. As for the camomile, seems strange, the point of adding the black tea is for the tannins to add body.

I've gotten a spicy or herbyness to the cider before, but they were all yeast-driven esters from doing the recipe with a belgian yeast. WLP530 in paticular was very interesting in this respect, if that's what you're going for.

Any time that you add more fermentables (honey, brown sugar) the end result will be drier, not sweeter, and will take way longer to age out in the long run. Again, I really suggest doing as the recipe is written, as that is what gives me the best results, but you are certainly more then welcome to do whatever you want with it. It's your cider afterall.

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