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Anyone try this yeast in a cider?

AWKBrewing13...Who is your LHBS? I'm from MI too and wondered which store has cider recipes?

...or use the type of tongs used when canning food. They are non-slip rubber coated and hi-temp safe (pressure canned mason jars get much hotter than the bottles do).

Looks like my local orchard (Erwin's) takes the record for high prices. They don't have apples either and are shipping them in from mid-michigan somewhere to feed their cider press. My son bought a gallon last weekend ....$13.00 ! and had to stand in line over an hour to get it.

...for what it's worth (since I don't know if you were able to measure your sample) the FG of room temp flat Evil Genius is 1.038. Much sweeter than most of their other offerings. I hope this info helps to clone this.

I second this! It's my favorite from Woodchuck. I would love to clone this recipe. I took a gravity reading of a flat room temp bottle of Woodchuck Fall. It measures 1.038. Much sweeter than their other flavors. (Probably why I like it so much). Love the blend of spices and oak too. I also like...

I haven't tasted the Funky Monkey yet. No one near me has it on the shelf. I'll have to pick up a bottle next time I'm at B Nektar (I'm lucky enough to live near by). I'd still be interested in your recipe if you could post it.

Took 3 bottles of this to brew club meeting on Thursday. It was a BIG hit! I ended up back sweetening with to cans of frozen apple juice concentrate and bottling. That got it to 1.020. After 3 days the extra sugars had it carbed nicely. I bottle pasteruized the batch and made some labels.

Thanks YeastieBoys! I'm going to get the hops this weekend and will try a 1 Gal test batch. BTW...I see you started a Funky Monkey clone awhile back...how did that turn out? Do you have a recipe you can share? (I have yet to try the Funky Monkey...but it sounds good).

Bumping this to see if anyone is working on a recipe. According to B. Nektar's website, Evil Genius has Chinook, Cluster and Cascade hops. Can anyone suggest which hop is used for which purpose (bitterness, flavor, aroma) and suggest some boil/addition timetable. I REALLY want to make something...

+5 = 2525

Thanks for the link Clifton. Your recipe sounds interesting but it takes me in the opposite direction of where I want to go. I want more of a cider, less of a beer. Just sweeter than the OP of Brandon's Graf. I'm going to bottle today after back sweetening with enough frozen apple juice...

I used a 6 gallon carboy with Notty and a 3 piece airlock with no issues.

I too would like a slighly sweeter finished Graff. I made the original recipe using 120L and notty, hoping it would finish a bit sweeter. It tasted ok, but not what I was hoping for. The guys think it tastes amazing! So maybe it's a gender thing. The original is more of a HE-Graf and what I...

I'm getting ready to brew this today as was wondering if anyone has back sweetened, bottled and then BOTTLE PASTERIZED this? I tend to like things around 1.012-1.020 and it looks like this will likely finish lower than that. I would probably use frozen apple juice concentrate to back sweeten...

I use an old wood cutting board to put jars from the pressure canner on. You can see them still boiling in the jar when they are removed. Never broke one yet. Just keep them out of any drafts. Should work fine for bottles as they are much cooler.

Thanks MarkKF. It's been 24 hours since I racked it on to the sulfite and Sorbate. FG still at 1.002. Should I let it clear before back sweetening or add it now and then let it clear? I want to bottle still at about 1.015.

Thanks Mojzis for the reply. I was afraid that using the unfiltered juice might have been a mistake. I've made Apfelwein before but the juice I used for that was clear. This time Costco only had the unfiltered type. It's a really nice flavor juice though.

I used Costco unfiltered apple juice to make some Cherry Apple Cider. It's been a week since pitching Motrachet yeast. It's gone from 1.081 to 1.002. I racked it on to sulfite and Sorbate and want to back sweeten. Will this clear on its own in a couple weeks? Should I back sweeten now or wait...

+5 made in Jan and bottled in Apr 24,450 + 5= 24,455