tennesseean_87

Recipes 

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#8 Corks in Belgian Bottles Hold Carbonation
Drinking: Graham's Cider, Sour mash Red, Rochefort 8 clone, Yeti Imp Stout clone, Brown Sugar Spiced Cider, Split batch IPA/SBitter, Oatmeal Brown Ale, Belgian Pale Ale, Oatmeal Dry Stout
Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
Fermenter: Graham's Cran-Blue-Pom-Apple Cider
On Deck: Gun Stock Old Ale, BC Haus Pale (half nugget, half columbus), Berliner Weisse

jmg727

Recipes 

I just started a batch using 4.5 gallons of Nature's Nectar 100% apple juice with an extra lime. Used Benner Classic Blend Orange Pekoe adn Peooe CUt Black Tea from Aldi. I'll let you know how it goes. Very excited to try this!!! Otherwise I followed the recipe.

Vox

Recipes 

Would love to make this, but my place is usually cooled to the mid 70's and I don't have a 2nd fridge yet for such recipes.

anaboland

Recipes 

Hi,

I am very new to the world of home brewing, but after many years drinking cider I've decided to try and brew some myself...

I saw this recipe and started a 9L (2.38 US gallons) batch based on it, using the following.

Aldi cloudy apple juice (Not from concentrate, pasteurised)
Juice from half a regular lime
SN9 champaign yeast
Brewers sugar
2 * Lipton's Breakfast tea bags

also added yeast nutrient.

The OG was 1.060, and for about 24hrs nothing happened, then on the second day it started to ferment like CRAZY producing a lovely fruity smell, this continued for two days and then slowed down and by the fifth day there was no airlock activity at all.

I measured the FG and it has remained at 1.015 for 4 days, at this time it tastes of apple with noticeable citrus element, looks a little hazy (perhaps due to my use of cloudy apple juice..... OOPS) and smells slightly of sulphur inside fermenter bucket.

Question.....

is five days for primary fermentation correct, and should I expect a lower FG ?


Thanks for any help

diablodawg

Recipes 

Pitched this last december and finally got off my ass and transferred to secondary.... delicious. Very light, refreshing and smooth as silk, even without gas. It will end up being a repeat. Not to mention its 6.8abv.... total girlfriend slayer.

Vox

Recipes 

Do you think this will work at 75 degrees? I know notty and other ale yeasts are optimal lower, but can work up to 80. Just made UpstateMike's caramel apple cider with notty around 75 and that seemed to work. I'm looking for something not as dry as my last batch of Apfelwein which is too whiny, though still young, for my taste.

Vox

Recipes 

Just bought the makings for this. I want to compare it to apfelwein and see the difference. Also picked up a new carboy for it. I'm looking forward to letting it go the full three months by leaving it at my parents' house so I don't get tempted to.bottle it early. Now to see if I can fond key limes! Is there much of a difference from regular limes?

bpm2000

Recipes 

Key limes, lemons, regular limes, all seem pretty much the same to me in all batches I've tried. Just some acid.

It should be drinkable far faster than apfelwein imo.

I'd go lower than 75 if you can do it; I've had some terrible ciders or ciders that needed far longer aging than the norm due to high fermentation temps.

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Primary:
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Secondary:
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Vox

Recipes 

Ok. Thanks. If upstate mike doesn't have his kiss 2.0 recipe ready soon, I will make this.

DregAddict

Recipes 

Just pitched the yeast into my first batch of this recipe. Followed it exactly, even with the apple juice brand. Now I just need to wait it out and stay with the described schedule. Probably easier said than done.