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Old 07-14-2013, 03:12 AM   #11
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I added powdered once,ONCE .
It did not go well.........Don't do powder.
The sticks sound like a good addition to 2ndary but i've yet to use them myself.
Perhaps on the batch i start on monday.
I'll post results if i do.

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Old 07-14-2013, 05:03 AM   #12
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I just started a batch today myself. May try it next time I make this.

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Old 07-14-2013, 05:07 PM   #13
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Has anyone ever added cinnamon sticks to this recipe. Just wondering about the flavor difference if you have.
I think I'm going to in secondary. I just started my 5 gal batch and it's bubbling away nicely. I was wondering, is it going to finish way too dry and "rocket fuely" to drink a couple weeks after its done? If it is, do I back sweeten or let it age, and how long to age if I need to age it?
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Old 07-14-2013, 08:17 PM   #14
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I've only made mead so far and had a question. When making cider do I need to degas for the first several days or do I just leave it alone and let it do its thing. In other words, does it need to be oxygen mixed in like mead does.

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Old 07-15-2013, 02:44 AM   #15
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I was wondering, is it going to finish way too dry and "rocket fuely" to drink a couple weeks after its done? If it is, do I back sweeten or let it age, and how long to age if I need to age it?
champagne yeast can supposedly hit 20% ABV.
2LBS of table sugar per gallon is more than the yeast can conert to sugar so there is residual sweetness left when it is done fermenting.
( read that as "don't back sweeten" )

aging is a matter of personal prefference.
the rocket fuely or `hotness` as some call it decreases with age.
it is much better imho serverd COLD and ice cubes work well if you have no means of chilling this.
Best to make a huge amount of it and let some age while drinking on the rest of it.
let your tastebuds be your guide.
You may like it better aged for 3 months,you might not like it any better.
There's only 1 way to find out.
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Old 07-15-2013, 02:49 AM   #16
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Originally Posted by graydragon2 View Post
I've only made mead so far and had a question. When making cider do I need to degas for the first several days or do I just leave it alone and let it do its thing. In other words, does it need to be oxygen mixed in like mead does.
When i make this i pour the juice into the glass carboy using a small funnel, making sure to sloppily allow air to mix in with it.Be sure to completely dry the funnel before pouring the sugar in or you end up with a mess.Once everything is in the carboy i manually shake it by hand for a minute or until i get tired of shaking it. Beyond that i leave it alone and RDWHAHB
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Old 07-15-2013, 10:15 AM   #17
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Quote:
Originally Posted by Paps View Post
champagne yeast can supposedly hit 20% ABV.
2LBS of table sugar per gallon is more than the yeast can conert to sugar so there is residual sweetness left when it is done fermenting.
( read that as "don't back sweeten" )

aging is a matter of personal prefference.
the rocket fuely or `hotness` as some call it decreases with age.
it is much better imho serverd COLD and ice cubes work well if you have no means of chilling this.
Best to make a huge amount of it and let some age while drinking on the rest of it.
let your tastebuds be your guide.
You may like it better aged for 3 months,you might not like it any better.
There's only 1 way to find out.
True that. This is my first "real batch" after just throwing some yeast in cider with an airlock on it, but im making a little over 5 gallons. I should have enough to have a couple every week or two to see how it develops over time. Thanks!

Also, I was just wondering cause i tasted my first batch last night and it was pretty bad, but its probably because it hasn't even been two weeks and I'm just making the typical noob mistake of no patience.
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Old 07-16-2013, 04:25 AM   #18
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Quote:
Originally Posted by Paps View Post
champagne yeast can supposedly hit 20% ABV.
2LBS of table sugar per gallon is more than the yeast can conert to sugar so there is residual sweetness left when it is done fermenting.
( read that as "don't back sweeten" )

aging is a matter of personal prefference.
the rocket fuely or `hotness` as some call it decreases with age.
it is much better imho serverd COLD and ice cubes work well if you have no means of chilling this.
Best to make a huge amount of it and let some age while drinking on the rest of it.
let your tastebuds be your guide.
You may like it better aged for 3 months,you might not like it any better.
There's only 1 way to find out.
EC 1118 and premier cuvee can handle up to 18% .... I started a batch of pomegranate/blueberry, using 3 cans concentrate... according to my hydrometer 2lbs/ gal registered 1.140 SG ... right above 18% on the potental alc scale. I used Pasteur Champagne which I believe will tolerate 16%. Last I checked it was down to 1.010 or so.
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Old 07-16-2013, 04:33 AM   #19
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Originally Posted by graydragon2 View Post
I've only made mead so far and had a question. When making cider do I need to degas for the first several days or do I just leave it alone and let it do its thing. In other words, does it need to be oxygen mixed in like mead does.
Pretty much ALL fermentations need oxygen at the start, the yeast needs it to multiply. As far as degassing, I've successfully made about 20 gallons of "cider" it's actually apple wine by the time the amounts of sugar we're talking about are consumed but no, I haven't degassed any of it, nor noticed any gaseous expulsions but maybe a few bubbles when the carboy is disturbed. This after 7-10 days in primary and 42 days in secondary, reracking each 21 days. I made 2 bottles out of 20 gallons, 1 dry 1 sweet. The dry aged 3 mos and was pretty good. Haven't cracked open the sweet yet, it's only 1 mo old.
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Old 07-19-2013, 02:54 AM   #20
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Has anyone kegged this recipe? Did you kill the yeast first or just cold crash it after it fermented all the way? I am worried about filling up a bottle or two for a friend and have her leave it out....

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