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When to the home-brew shop today and picked up a few extra things for this cider. Also cleared up my priming sugar question. I will be priming with 5 oz. of Light Brown Sugar. Also I will be going away to school for the next semester and this bad boy will be sitting in its secondary waiting...

Absolutely amazing

Followed the original recipe accept dry hopping. Read an article about how some of the big name brewers only dry hop for 4 days, so I gave that a shot. Worked perfectly

This came out amazing. Everyone that I have given it too does not believe me when I tell them it is a home-brew. All are loving it. Came out very nice. Not to buttery at all. Nice mouth to it and great lasting after taste.

Gave one to my friend for Christmas. He accidentally opened it the other day, It has been in the bottle for about two weeks. He called me apologizing for opening it too soon , however would not stop raving about how good it is. very excited to try however I am holding off until Christmas.

Okay this is my first cider attempt ever. Please help me tweak this recipe where you see needed. Also if I could get some advice/ help on back sweetening and bottling process. 5 gallons Fresh Pressed Sweet Cider in Primary Carboy. Along with, 1 Pound Raisens, 1 Pound Crazens, 1.5 pounds light...

I used a priming calculator and it had me do 2.7oz of Priming Sugar. It was right about 2/3 of a cup. Also took a tiny sip of this in a shot glass. Tastes awesome, nice Brown Sugar kick at the end.

Pitching at the higher temp is just something I have always done. No off flavors thus far. The hops was really just kind of a spur of the moment experiment. My buddy came over with all sorts of hops and I had 1/2 Tetnanger just laying around so I decided to use them. This ended up sitting in a...

Transferred my batch today to the secondary. Added in the spices before hand just like you would for dry hopping. Added about half a shot of vodka to the spices just to make sure anything on it was killed. It is smelling phenomenal. Nice cinnamon aroma right now. Will let it sit for another week...

Transferred my batch to the secondary today. Smells delicious and is a nice darker orange. Very happy with it. Can't wait to bottle then drink. Looks like it'll be just in time for the beginning of Oct.

Candy has been pitched and krausen is built up.

I used the US-05. I know there is no need to but I just got my stir plate and was antsy to use it:ban:

A Couple pictures from brew day

Awesome thank you so much. It's sitting downstairs right now fermenting. Not a ton of activity , I think thats because I didn't do a yeast starter because I didn't have my flask:mad: . I will be getting the candy ready and pitching it tomorrow.

11 lb. 3 oz. Domestic 2 Row 11 Oz. Crystal 15L 3.77 gallons Strike Water 167 degrees Mash Temp 152 Sparge 5.1 Gallons 170 degrees- 10 minutes 60 Minutes Mash 60 Minute Boil 1lb Corn Sugar @ 60minutes 3 Oz. Magnum @ 60 minutes ½ Oz. Tetnanger @60 Whirlfloc @10 minutes 1 Oz. Centennial @...

Brewed this yesterday. Smells awesome. Not a lot of action going on right now in the carboy, blow off tube attached just incase. My question is with the bottling. I see it says to use dextrose and vanilla extract . Do you boil this just like you would with priming sugar? Let it cool and pitch...

Blow off tube needed on the carboy for me. I have a huge krausen built up and its spewing through the tube.

Brewed this recipe yesterday. Has a nice krausen on top already. Blow off tube is in place. Will post some pictures of the brew day later on today.:ban:

Awesome. Thank you everyone. Took the starter off the stir plate this morning. It's currently in the refrigerator.

Took the yeast starter off the stir plate this morning. It is currently in the refrigerator. Brew day is supposed to be today but it is currently raining and I do not have an indoor setup. May push back brew day to tomorrow. I have a Hoegaarden clone in the Brew Room that needs to be bottled...