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Old 02-04-2013, 02:26 AM   #21
Looneybeer
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Ok thx man great info I'll try that

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Old 04-28-2013, 02:47 AM   #22
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Well I finally bottled the gallon batch I did. I let it finish in primary (about a month) then moved to secondary. After a few weeks I stabilized and back sweetened with 1 can frozen apple juice and bottled still. Gave a bottle to a friend and later that night she requested more!! I'm not a big wine drinker and this is something I can drink. I have a bottle in the basement that I'm going to let sit for a while and age. But even after a few days its really good.

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Old 04-29-2013, 03:00 AM   #23
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Glad it turned out nice for you. I thought I was out until I found two bottles while packing up to move. Those bottles are about a year old at this point. Going to save then for something special.

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Old 05-03-2013, 01:11 AM   #24
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I had a thought. I want to make another natch just my first with one exception. When I back sweeten I'm thinking of simmering the apple juice concentrate for about 15 minutes with a cinnamon stick in it. Let it cool then add to the natch an bottle.

The first batch I bottled still and it was fantastic.

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Old 05-07-2013, 04:31 AM   #25
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I made a gallon of this with the added brown sugar(1/2 cup) and NottinGham yeast. It was dry as a bone in 8 days reading 1.01. I racked and back sweetened with AJC to taste and then cold crashed. It got better everyday and was nice and clear. It was pretty winey though but had some good flavor. I mixed a pint using 1/4 uni blood and 3/4 cloudy, kegged, young cider I made with cider yeast and just juice. Tasty. My current attempt found me making 5 gallons and I skipped the brown sugar and used 1118 yeast. SG was 1.065. Lots of activity after 12 hours of pitching yeast. I'll keep you posted. Many thanks to the OP for the recipe.

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Old 05-18-2013, 02:25 AM   #26
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I had to give this recipe a try.
The onlly deviations were that it was a gallon recipe and I used 1/4 brown sugar and 1/4 cup of dextrose and Montrachet yeast.

What is the timing for bottling this?

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Old 06-12-2013, 10:24 AM   #27
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Quote:
Originally Posted by echocanyons
I had to give this recipe a try.
The onlly deviations were that it was a gallon recipe and I used 1/4 brown sugar and 1/4 cup of dextrose and Montrachet yeast.

What is the timing for bottling this?
Sorry for the late reply. I'd let it go a month at least before bottling. Less time probably would work well too but a month should be safe. Best thing to do is take a gravity reading three days in a row to see if it's still fermenting. No change in gravity and you are close to your final gravity your ready to bottle. I am deprived of sleep check the forum. Plent of info on the subject.
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Old 06-19-2013, 03:03 AM   #28
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Just bottled a batch of this. This was my first cider attempt and I think it turned out pretty good. Plus the name rocks

4 Gallons unpasturized apple cider
.75 Gallon Black Cherry Juice
2.5 Cups Brown Sugar

Back Sweeten using 1 can Fronzen Concentrated Apple Juice.

Notingham yeast

OG: 1.06
FG: 1.01

Primary for approx 3 weeks
Secondardy for 2 weeks

Pretty dry but after backsweetening FG came up to approx 1.02.

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Old 06-19-2013, 03:06 AM   #29
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Quote:
Originally Posted by kmcgr3 View Post
Just bottled a batch of this. This was my first cider attempt and I think it turned out pretty good. Plus the name rocks

4 Gallons unpasturized apple cider
.75 Gallon Black Cherry Juice
2.5 Cups Brown Sugar

Back Sweeten using 1 can Fronzen Concentrated Apple Juice.

Notingham yeast

OG: 1.06
FG: 1.01

Primary for approx 3 weeks
Secondardy for 2 weeks

Pretty dry but after backsweetening FG came up to approx 1.02.
I think you made a typo in your FG. 1.001 would be more typical. If you really do have an FG of 1.010 then make sure you pasteurize, or your bottles will blow up.
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Old 06-19-2013, 12:06 PM   #30
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Haha yep that what I get for trying to post from my phone. No bottle bombs

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