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Old 11-15-2010, 01:44 PM   #31
johnnyo1977
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Oh.. by the way I had entered this in my second competition and it place 3rd.. the cider is all most a year old. I only have two large bottles left..

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Old 11-16-2010, 12:59 PM   #32
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Will this carb in the bottle? What makes the cotes de blanc peeter out at such a high FG?

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Old 11-17-2010, 01:35 PM   #33
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the original gravity is high and the yeast will only attenuate so far with that much sugar. It is not like a champagne yeast that can handle a high alcohol content.

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Old 11-18-2010, 02:27 PM   #34
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Hey there Johnny,

It is a stupid amount of cider. But when I looked to buy apples for pressing it was way cheaper to by them by a 20 bushel bin. But then you need several kinds to make good cider... the bins were single variety only.... you see where this lead right? (4 bins later) Ha! I am using a range of wine and cider yeasts here they are:

Wyeast Cider 4766? - cider styled (demijohn)
Wyeast Dry Mead - cider styled (demijohn)
Lavlin 1118 - champagne, New England cider and traditional cider styled (5/6.5 carboys and 2 demijohns)
Lavlin D-47 - Cider and Apple wine styled (gallon and demijohn)
Red Star - Cote de blanc - Ciders (several gallon test variations)
Red Star - Pasteur Champagne - Cider styled (6.5 carboy)
I started a french styled cider too (wild yeast) - Cider styled (gallon sized)
(about 98 gallons) - can you guess what people will be getting for xmas haha

This is going to be a big learning year with all the strains in place. I plan on starting a cider fermentation with ale yeasts too, smaller batches. Oddly, I never used ale yeasts because my cider comes out so good with the wine yeasts. Looks like a lot of people use Safale-05 and Nottingham ale yeasts.

Racked off my last demi-john last night and tried some of the "green" tasting hooch - has a lot of potential in it, not bad for being so young. The great part is, i did something new this year when I racked off. If you get a narrow tallish conainer, you can dump the yeasty swill in it and refrig for a day or so. It clears, then you rack off into yet another bottle and you can enjoy some green cider early (even if you have to backsweeten a touch with fresh cider). In the demijohns that is about 1 half gallon of hooch, the 6.5's about 1 quart.

Almost forgot - I even have a gallon of perry going - though I had to top off with some cider at the first racking so it is technically a blend.

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Old 11-18-2010, 07:40 PM   #35
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Holy Cow you have a lot of cider. The only other yeast you could have tried is from White labs, English Cider yeast. This is a awesome project. When did you start the batches?
I am looking forward to seeing how they turn out.
I am going to make a 3 gallon batch with S-05 I also want to see how it turns out. I have been told that it makes a realy tasty cider.
I am thinking about doing a spice cider. I am going to make a tea with some vodka and spice then add it to the cider.

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Old 11-18-2010, 08:58 PM   #36
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I have a buddy working on the project with me, but I am the orchestrator - we will be having all too much fun in my cider cellar haha.

I hear you on the white labs - oddly, it was the only cider yeast my LHBS didn't have - I planned to order it via the mail, but forgot!

We had a cider pressing party in October and I put up the first batches of hooch throughout the week as I pressed (Oct 19-22). So unfortunately we have some waiting on the results.

I am actually trying the GRAFF recipe on the forum with the Safale-05 (starting that tonight or this weekend). I think next year I might try to do ale yeasts and see how they do comparison wise (nottingham, etc.) If you haven't tried the GRAFF recipe, you should check it out. Looks interesting, though a lot like brewing beer. The graff could be a good quick way to stave off temptation for early cider tastings - it only takes about 5 weeks to come around.

I like your idea on adding in the cinnamon too. I have thought about doing that, but didn't yet (sure I will try in the future so let me know how it turns out). One of the great things about dry cider is.... very easy tool to use (touch of rum, vodka, cinnamon, etc.). I have heard that if you add the cinnamon it is better to add some at the bulk aging point and the flavors will meld together better - I have no direct experience with it though. Your tea idea almost sounds like brewing (beer). Be sure to cool your tea down to about 70 degrees before adding to the juice. Cooking the juice will likely create a haze (for cider anyway, not sure about regular apple juice)

I have one really nice New England cider that seems to be doing very well flavor wise. I poured some out for a sample when it completed fermentation and it tasted like it had been aged for a couple months already. Big potential in that one.

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Old 11-19-2010, 12:03 AM   #37
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Sorry did not explain well enough. I will soak the cinnamon and spices in the vodka to extract the flavor. then i can use a pipet to put some in a glass of cider to see how it tastes before i add it to a cider and bulk age it for a week to alow it to fullly blend together.
I do alot of bulk storage thanks to all the people that drink magnum bottles of wine. I also bottle some in 750ml to drink first. After a few months in the big bottles the cider will settle out a little more then when I need a couple of bottles I then transfer to a two 750ml or some 12 oz for judging. I get a little carbination this way to help keep it isolated from too much oxygen. I have kept a few bottles for over 4 years this way especially when i make my cider with the champaine yeast. There is one bottle folating around in the basement that is going on 6 years.

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Old 11-19-2010, 03:20 PM   #38
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Wow six years! Very cool. When you try that one you will have to let us know how it tastes and if the aging improved it up to that point. None of my cider has lasted more than a year, but this year I am sure we will be having plenty left over. when I bottle I plan to divide it all out and space out bottle tastings to test the peak time of the hooch.

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Old 11-19-2010, 03:55 PM   #39
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I had one bottle that was 5 years old. It tasted like a apple chardonnay. It had a great apple nose and a nice buttery apple with a slight oak characteristic. It was awesome. wish I had more..
Are you going to bottle with magnum bottles or just 750ml? Have you been hitting the recycling places for wine bottles?

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Old 11-22-2010, 03:02 PM   #40
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Hi there JohnnyO,

I currently have a 3 gallon batch of cider, using your recipe fermenting. I currently am at 2 weeks and did a gravity reading and it's still at 1.031. I was wondering if you had similar results. You said to rack at 2 weeks, but I'm thinking that it still is full out fermenting; I'm still getting bubbles every 6-8 seconds and it's been fermenting in the 65-71 degree range.

I used Red Star Champagne yeast.

Smell is like you said very strong, like vodka, but so far it tastes pretty good, still extremely sweet.

I just wanted to get feedback from someone else who has done this recipe before. I guess more than anything I'm impatient...

Thanks!

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