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Old 06-20-2010, 05:38 AM   #21
UglyBhamGuy
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Originally Posted by Ottis View Post
Wal-Mart has 96oz bottles of Apple Juice, no sugar added, no preservatives, no added vit C, for a $1.50, so I'm stocking up to try different recipes.
What brand? i wanna see if my Wal-Mart has the same deal.
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Old 06-21-2010, 01:46 AM   #22
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Quote:
Originally Posted by UglyBhamGuy View Post
What brand? i wanna see if my Wal-Mart has the same deal.
I was wrong, it does have Vitamin C added....

Great Value
No sugar added
100% Apple Juice from concentrate
with added ingredient" (vitamin C)

PS; How could this be turned into a sweet sparkling cider??
I was just reading through some of the other cider recipes, one called for using lactose to sweeten it (??) and someone else asked about using Splenda, how would this work for this recipe??

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Old 06-21-2010, 07:01 PM   #23
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I heard that it's ok using apple juice that has the added vitamin C.

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Old 06-21-2010, 07:04 PM   #24
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Quote:
Originally Posted by Fuzz1086 View Post
I heard that it's ok using apple juice that has the added vitamin C.
yeah, that way its healthy for you too!!
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Old 06-21-2010, 07:13 PM   #25
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haha getting drunk and trimming down win win

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Old 06-22-2010, 02:48 AM   #26
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I think I will give this a shot. Sounds like a hit so far.

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Old 07-15-2010, 11:52 PM   #27
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I tried this, bottled 7-1-10
Taste to me like a white wine with a strong hint of apple.
At bottling I added 1lb of lactose and two cups of splenda, and primed with 5oz of priming sugar.
It's mildly sweet with almost no carbonation, from what Iv read on other threads I understand that it might take a long time to carb, I assume because of the relatively high ABV.
My friends who like wine love it! (at only two weeks in the bottle) I like it, but I was looking for something a little more "chug-able".
I'm going to set the rest back till Thanksgiving to see how it ages out.
I'll try again with less sugar, to try to keep the ABV below 6%.

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Old 07-17-2010, 07:57 PM   #28
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Will citric acid be an acceptable substitute?

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Old 07-19-2010, 12:36 AM   #29
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Wow! Aging sure makes a difference! just a extra week or so (two and a half weeks from bottling) and it's already carbing up and tasting more like a cider! (I used 5oz of priming sugar at bottling) I cant wait to see what its going to be like in another month or two... I don't think it'll last that long!

Time to mix up another batch,, or two..

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Old 08-13-2010, 01:41 AM   #30
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Scaled this down for a 1gal recipe, and made an error when adding the pectic enzyme. Instead of adding 1 teaspoon I added 1 tablespoon! Not sure what affect that will have on the final result.

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