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Forum: Cider 03-08-2013, 06:14 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
I've never used the Cote De Blanc yeast so I...

I've never used the Cote De Blanc yeast so I can't answer that for you. In the original recipe I used Wyeast cider yeast.
Forum: Cider 02-12-2013, 02:56 AM
Replies: 104
Views: 17,167
Posted By wmubronco03
In my experience with this recipe, or at least...

In my experience with this recipe, or at least early versions of it, using champagne yeast imparted the most "wine like" flavor. I would imagine that hold true for most of the wine yeasts. I have...
Forum: Cider 02-11-2013, 12:24 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
I've used natural apple juice (the cloudy bottled...

I've used natural apple juice (the cloudy bottled stuff in the store), Motts and cider mill fresh pressed cider (it was UV pasteurized so no need for Camden tabs). All three came out fine although I...
Forum: Cider 01-22-2013, 01:42 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
I think I missed your original point. My bad....

I think I missed your original point. My bad. The point of a secondary fermentation is to get it off the yeast bed. The yeast will start to cannibalize themselves and your cider can pick up off...
Forum: Cider 01-21-2013, 11:15 AM
Replies: 104
Views: 17,167
Posted By wmubronco03
The lower temps will drive the remaining yeast...

The lower temps will drive the remaining yeast dormant. They will settle out and help to clear the cider. Also it helps to mellow the flavors. I would make sure it is fully fermented out in primary...
Forum: Cider 01-20-2013, 11:25 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
I've never used an ale yeast when making this. ...

I've never used an ale yeast when making this. It's my understanding that it ale yeast won't dry it out as much as a cider yeast but I have no first hand knowledge of it.
Forum: Cider 01-20-2013, 12:35 AM
Replies: 104
Views: 17,167
Posted By wmubronco03
I keep it at ale temps for primary ferment...

I keep it at ale temps for primary ferment (65-72) them ambient basement temps for secondary (50's).
Forum: Cider 01-16-2013, 01:30 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
4oz by weight, not volume.

4oz by weight, not volume.
Forum: Cider 01-16-2013, 01:20 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
3/4 cup of corn sugar is the standard way to...

3/4 cup of corn sugar is the standard way to bottle 5 gallons of Homebrew. It really isn't much when you spread it out over 5 gallons. It's only 4oz.
Forum: Cider 01-14-2013, 07:59 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
I would say that there is a wide variety in ABV....

I would say that there is a wide variety in ABV. And as far as something to make in place of beer I would point out that a lot of people only make wine and cider. We make them because we like them...
Forum: Cider 01-11-2013, 07:17 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
I feel the same way. I'm just too busy right now...

I feel the same way. I'm just too busy right now and I'm still sung by a bad batch. It's been a nice break.
Forum: Cider 01-10-2013, 02:10 AM
Replies: 104
Views: 17,167
Posted By wmubronco03
The brown sugar does add some residual flavor but...

The brown sugar does add some residual flavor but I think it should be fine without, I omitted it in my current batch so I guess I'll be finding out fry self soon enough. The Wyeast cider yeast will...
Forum: Cider Forum 01-08-2013, 10:17 PM
Replies: 4
Views: 143
Posted By wmubronco03
Question about mint.

I've got a batch of cider brewing currently that I plan on adding honey to back-sweeten but I would also like to add a hint of mint. Any ideas on a way to add it? Bruised mint leaves in a hop bag...
Forum: Cider 01-05-2013, 03:14 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
I'm glad people like this recipe. It's so easy...

I'm glad people like this recipe. It's so easy and I think it's tasty as all hell. I'm about to try a lower ABV variation on it that will include aging about 3 months then back sweetening with honey...
Forum: Cider 01-02-2013, 08:58 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
I've always just dropped them on the secondary...

I've always just dropped them on the secondary and relied on the higher alcohol to win. That being said I'm sure someone here would and should disagree with me. I would entertain a couple second...
Forum: Cider 12-29-2012, 12:36 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
I used champagne yeast the first time I made this...

I used champagne yeast the first time I made this recipe. You'll want to let it age for awhile on the bottle. The champagne yeast will impart a strong flavor that needs to mellow for awhile. I...
Forum: Cider 11-27-2012, 07:31 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
I think it could definitely take another stick or...

I think it could definitely take another stick or two. I tend to ere on the side of caution and then work up. This recipe is really only a base. Jam some extra sticks in the secondary and as soon as...
Forum: Cider 11-02-2012, 03:29 AM
Replies: 104
Views: 17,167
Posted By wmubronco03
I would caution you that everything I've read...

I would caution you that everything I've read about using spices before the primary ferment says not to. Usually it's claimed that it leads to off flavors. I did not check the gravity of the juice...
Forum: Cider 10-05-2012, 04:35 AM
Replies: 9
Views: 5,594
Posted By wmubronco03
I make something very similar to this. I add 2 ...

I make something very similar to this. I add 2 three inch sticks for about a week before I keg it. It adds just a hint of cinnamon and isn't over powering. I would start with that and add more...
Forum: Cider 10-05-2012, 03:27 AM
Replies: 104
Views: 17,167
Posted By wmubronco03
I really don't think the stove pasteurizing is...

I really don't think the stove pasteurizing is necessary. The cider is fully fermented out and you're only adding enough sugar to carb not to back sweeten. Bottle bombs are always a rare possibility...
Forum: Cider 10-01-2012, 09:36 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
2 weeks primary 1 week is minimum in the...

2 weeks primary
1 week is minimum in the secondary. Better is a couple months and then toss in the cinnamon sticks a week before kegging.
Keg and carb
Forum: Cider Forum 09-25-2012, 11:58 PM
Replies: 3
Views: 366
Posted By wmubronco03
I only use 2 small sticks, in the secondary and...

I only use 2 small sticks, in the secondary and only for a week or right before I racked onto my keg. From what I've read putting them into the primary can lead to some funky flavors. This way you...
Forum: Cider 09-25-2012, 09:09 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
I would lose some of the brown sugar first. The...

I would lose some of the brown sugar first. The apple concentrate helps keep an apple flavor. I've never added pear just but I plan on it soon. Oh, and remembered the name of the cider- its by...
Forum: Cider 09-25-2012, 08:33 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
It's dry and has a nice apple cinnamon taste with...

It's dry and has a nice apple cinnamon taste with some warmth from the alcohol @ 8.75%. I recently had a comparable cider but I just can't seem I remember its name. It was one I wasn't familiar...
Forum: Cider 09-25-2012, 02:12 PM
Replies: 104
Views: 17,167
Posted By wmubronco03
So I've made this 3 times now and I just love the...

So I've made this 3 times now and I just love the flavor, and high alcohol.

5 gallons apple juice (pasteurized)
2 cans of apple juice concentrate
24 oz of light brown sugar
Wyeast cider...
Showing results 1 to 25 of 25

 
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