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Old 05-22-2010, 04:14 PM   #21
greencoat
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I bottled a batch of this last week, for being such a simple recipe it's very good. It's extremely drinkable and light cider. I have a feeling this will become a bit of a staple around here, SWMBO loves it.

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Old 02-18-2011, 06:03 AM   #22
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New guy here... been reading this forum anonymously for weeks though...

Got a batch of this fermenting as we speak... used Mott's apple juice, as it is my favorite blend of juice to drink and contains no preservatives... and Nottingham yeast...
Going to start a second batch tonight with a few variations...
add 2 cups of sugar and some yeast nutrient to boost ABV a bit...
Red Star Champagne Yeast (it's what I have on hand, and will also boost ABV)
This will ferment very dry... which I personally prefer... but was going to use cane sugar to prime and add some xylitol to sweeten a bit (so my wife will drink it)... but I think I'm going to prime with high quality apple juice as you've suggested. As a novice, I suppose that was too obvious to think of myself.

My goal is obviously to create a stronger cider that is pleasant to drink, so that my wife and our friends will also enjoy it.

Also... will a simple recipe like this require any type of yeast stoppage? Or can I just bottle it and keep it or give it without worry?

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Old 02-18-2011, 11:21 PM   #23
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Quote:
Originally Posted by LexxTalon View Post
New guy here... been reading this forum anonymously for weeks though...

Got a batch of this fermenting as we speak... used Mott's apple juice, as it is my favorite blend of juice to drink and contains no preservatives... and Nottingham yeast...
Going to start a second batch tonight with a few variations...
add 2 cups of sugar and some yeast nutrient to boost ABV a bit...
Red Star Champagne Yeast (it's what I have on hand, and will also boost ABV)
This will ferment very dry... which I personally prefer... but was going to use cane sugar to prime and add some xylitol to sweeten a bit (so my wife will drink it)... but I think I'm going to prime with high quality apple juice as you've suggested. As a novice, I suppose that was too obvious to think of myself.

My goal is obviously to create a stronger cider that is pleasant to drink, so that my wife and our friends will also enjoy it.

Also... will a simple recipe like this require any type of yeast stoppage? Or can I just bottle it and keep it or give it without worry?
No not really,I normally let it ferment till it stops, it turns out pretty dry. I did a couple of batches where i cold crashed it by bringing the temp of the juice down to around 40 degrees over one night. Everything fell out of solution and had no yeast activity.

I did eventully find out i had some potential bottle granades with this recipe, so just be aware that your fermentation is complete before bottleing and double check your math when you add the priming sugar (weather in juice form or as sugar)

Cheers
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Old 02-19-2011, 04:21 AM   #24
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Rock on... thanks for the reply... think I'm going to go with the 1oz of sugar per gallon ratio and see how that goes. I'm really hoping I can find a nice balance between strength and flavor... don't tell me wife... but I'm looking at kegs and force carbonation... lol!

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Old 02-19-2011, 04:23 AM   #25
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I almost feel that I should earn my stripes without the keg first...
It can only make me better in the long run...
I think I just need more carboys... heh!
get this beginner's experimentation phase licked... and get to the goods...

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Old 03-08-2011, 04:45 AM   #26
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Add Nottingham, shake fermenter for good measure (not required). Will take 2-4 days for yeast to start due to high ammount of Vitimin C which is already present in juice.
Did you use dry nottingham yeast? And if so, did you make a starter?
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Old 03-09-2011, 02:15 AM   #27
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I've never used a starter with notty(dry), always works out great. Just make sure you give your fermentor a good shake before pitching.

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Old 03-09-2011, 04:27 AM   #28
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I've never used a starter with notty(dry), always works out great. Just make sure you give your fermentor a good shake before pitching.
Sound good. And If I'm just doing 1 gal should I use 1/5 a pack of Nottingham dry? And how long does a pack of dry yeast last once opened?
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Old 04-08-2011, 12:00 PM   #29
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Made this last night, started moving and shaking this morning. Used Sams Club Apple Juice, Nottingham Yeast, & Yeast Nutrient. SG was 1.051. Looking forward to trying this, its my 3rd attempt at cider...

I let my Nottingham sit for about 1/2 hour in warm water prior to pitching.

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Old 04-13-2011, 11:59 PM   #30
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This is awesome! I brew my first beer Saturday. I was thinking of brewing a second the same day but this recipe sounds too easy to pass up!

Cheers,

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