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Old 04-17-2013, 03:39 PM   #311
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I bottle this cider today! Can't wait to try!!!

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Old 05-06-2013, 02:06 AM   #312
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Default third batch


And I have not tasted a complete product to date!

I started brewing three months ago and introduced this cider into the mix. i have three carboys going at this point in time - all from one pack of notty.

this batch took off within 60 minutes! i am not sure how many yeast cake pitch i will do on the notty.

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Old 05-14-2013, 08:52 PM   #313
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Does anyone have an answer for using FRESH apple juice (self squeezed from a juicer) in making hard cider??? Any advice???

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Old 06-05-2013, 08:09 AM   #314
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So I made this about 6 months ago and it's just now really starting to come into its own. I did a month and a half in primary then 2 months in secondary. After that I bottled and it took about 2 months in the bottle for it carbonate properly and to start tasting really good. It had some off flavors at about 5 months that have really died down. This a great summer thirst quencher...just remember to start it early and forget about it for a while.

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Old 06-08-2013, 06:49 AM   #315
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I made batch of Ed Wort's Apfelwein 3 months ago and I stumbled upon this thread last night...

Long story short, I back sweetened my "cider" and steeped an english tea bag in my glass a few minutes for the heck of if and i was AMAZED at how much things changed. Not just in flavor (mild change) but in texture/mouth feel.

I'm going to be steeping some tea in my next batch just before bottling.

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Old 06-12-2013, 10:55 AM   #316
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I am a little uncertain if my fourth batch is going in the right direction. I have re pitched on a package of notty three successful times. This last time I noticed that there was some darker sediment in the carboy. So I decided to wash the yeast. I am using unfiltered juice. In doing so I put the yeast in a half gallon glass container, let set for 30 min and pitched the golden liquid. With the other repurchase, activity took off really quick, but I put it right on the cake.

At ten hours, there was no activity but a positive push on the airlock (just not bubbling).

At 22 hours, it is bubbling, albeit slow (not like the last few times).

I have no idea the yeast count I pitched so I am wondering if I way under pitched and if I should add a pack of notty or just let it go another day.

What are your thoughts?

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Old 06-26-2013, 11:37 PM   #317
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Any thoughts on scaling this down for a 1 gallon batch? I have a 1-gallon that I brewed up when experimenting with different yeast strains. It ended up less than impressive and I want to juice it up a bit. I was figuring 1 teabag of Irish Breakfast tea and juice from a quarter lime.

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Old 07-19-2013, 01:19 AM   #318
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Just wanted to comment we have tapped the four and a half month keg…it is amazing. Clear, crisp and lots of apple. I now have a solid rotation where I will never be cider free…

Its amazing now and I can definitely tell a difference from the first pint pulled two weeks ago…this tasting is much smoother with more apple. This is a great recipe. Only give it to a few folks that like cider…and they all agree, its great.

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Old 08-19-2013, 08:45 PM   #319
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I know this is an old thread, but I made this recipe and it turned out dynamite. I was a little unsure at first because even after 3 weeks in the fermenter and 2 months of batch conditioning it still seemed too tart and a bit thin. I bottled it and every month it got better and better. I entered it in our big regional Florida homebrew competition and it took best of show for ciders and meads! It became a superbly complex and refreshing dry cider. I think when I do it again I will leave out the lime, it was more tart than it needed to be, but the tannins from the tea bags were spot on! Great recipe, can't wait to try it as a base for some experimentation.

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Old 08-19-2013, 11:34 PM   #320
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In your receipe you say to add juice at secondry, will I be sqweezing more lime juice for this? How much if this is the case?
Thanks
Dan

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