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Old 12-28-2012, 08:24 PM   #21
surtur
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can i use a Champagne yeast with this or would it have a negative effect on the flavor.
if i use a champagne yeast would i need a started for a higher OG like 1.08
just asking because i have some on hand.

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Old 12-29-2012, 12:36 PM   #22
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Quote:
Originally Posted by surtur
can i use a Champagne yeast with this or would it have a negative effect on the flavor.
if i use a champagne yeast would i need a started for a higher OG like 1.08
just asking because i have some on hand.
I used champagne yeast the first time I made this recipe. You'll want to let it age for awhile on the bottle. The champagne yeast will impart a strong flavor that needs to mellow for awhile. I called that first batch "Hillbilly Bubbley". The OG doesn't need to be adjusted.
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Old 12-30-2012, 10:22 PM   #23
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ok i am trying it with the Champagne yeast.
decided to go with my original plan and upped the sugar content.
should be some apple hooch .
20Liters Apple juice
6 cans concentrate
2.2lbs (1 KG) brown sugar
1 pound regular sugar.
OG.1.082

she is bubbling away right now.
should be interesting.


when adding the cinnamon sticks do you just drop them in or boil them in water/apple juice then dump them in?

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Old 01-02-2013, 03:51 AM   #24
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Update to this.

Fricken awesome, used wlp775 (English cider). Used 4 cinnamon stick. Turned out dry, full of apple and cinnamon flavors, and delicious! Very happy with this recipe!!!

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Old 01-02-2013, 08:58 PM   #25
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Quote:
Originally Posted by surtur
ok i am trying it with the Champagne yeast.
decided to go with my original plan and upped the sugar content.
should be some apple hooch .
20Liters Apple juice
6 cans concentrate
2.2lbs (1 KG) brown sugar
1 pound regular sugar.
OG.1.082

she is bubbling away right now.
should be interesting.

when adding the cinnamon sticks do you just drop them in or boil them in water/apple juice then dump them in?
I've always just dropped them on the secondary and relied on the higher alcohol to win. That being said I'm sure someone here would and should disagree with me. I would entertain a couple second dunk in Starsan.
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Old 01-03-2013, 03:19 PM   #26
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Quote:
Originally Posted by wmubronco03
I would caution you that everything I've read about using spices before the primary ferment says not to. Usually it's claimed that it leads to off flavors. I did not check the gravity of the juice itself.
I agree. I made a 5 gal batch of Apfelwein and added 2 tubes of cinnamon sticks. The cinnamon is great but its almost (very lightly) like there is a woody, bark like taste. Don't get me wrong it's great but I don't think I'll as much cinnamon next time. Maybe an extract ... ...
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Old 01-03-2013, 03:32 PM   #27
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Quote:
Originally Posted by surtur
can i use a Champagne yeast with this or would it have a negative effect on the flavor.
if i use a champagne yeast would i need a started for a higher OG like 1.08
just asking because i have some on hand.
Actually I use Nottingham. No off flavors and fine carb
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Old 01-05-2013, 07:09 AM   #28
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I started this 2 weeks ago and used Ryan's unfiltered cider. The cider itself was about 1.052 gravity but after adding everything I ended up with an OG of about 1.063. I just racked to a secondary on Saturday and had about a 1.022 gravity. I probably could have let it primary ferment another week but the taste was pretty good already and was still about 6% ABV. Letting it rack ferment for 3-4 weeks before I keg. So far I'm impressed with this easy recipe.
Quote:
Originally Posted by TomTwanks View Post
Fricken awesome, used wlp775 (English cider). Used 4 cinnamon stick. Turned out dry, full of apple and cinnamon flavors, and delicious! Very happy with this recipe!!!
I was pretty happy with it as well, and got lots of "this is good!" compliments. I used 5 sticks of cinnamon and some people say they tasted it and other say they couldn't. I personally could. It was a bit tart for my liking, but definitely palatable, and strong! I think I may have gotten the OG wrong,possibly a stirring issue. We tried to back sweeten it using a small sample and some brown sugar, but didn't end up liking it as well as the original. All in all, very nice recipe, and pretty easy.
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Old 01-05-2013, 03:14 PM   #29
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I'm glad people like this recipe. It's so easy and I think it's tasty as all hell. I'm about to try a lower ABV variation on it that will include aging about 3 months then back sweetening with honey and mint. More and more people are going gluten/grain free and struggle to find a drink that they like. Cider is the answer.

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Old 01-10-2013, 12:51 AM   #30
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This sounds like a really easy way to get into making cider. I'm going to try this as my first. I will probably omit the sugar though to bring down the ABV some. Will it still get down to 1.002? Does brown sugar add much flavor in the final product that I would be missing out on?

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