Has anyone used cane sugar instead of corn sugar for this recipe? If so is it just as good?
Are you using Nottingham? I have found that the Notty can be deceptive, producing almost no krausen, but fermenting away just as it should be.Put 3 gallons of this up yesterday. No airlock activity yet but I am getting a bit of yeast bloom on the top so hopefully things are progressing well enough.
Are you using Nottingham? I have found that the Notty can be deceptive, producing almost no krausen, but fermenting away just as it should be.
Are you using Nottingham? I have found that the Notty can be deceptive, producing almost no krausen, but fermenting away just as it should be.
Just bottled my first attempt at this cider. Hit most of the numbers, juice was 1.050, addedd sugar to mix= s.g 1.064, after 14 days it was 1.012-1.014. Bottled it up with the syrup and 3 cans of frozen juice. My main concern is I've never bottled anything that wasn't finished its fermentation. Was this supposed to be finished at 1.010-1.014 ?
A little worried now that I've bottled my 5 gal batch will be all over my floor when I get home tonight.
The plastic ones can be cold crashed and disposed of properly.
I am looking at doing this recipe this fall from fresh apples. I have 65 apple trees on my property. Someone said I would have to know what type of apples I have because only certain varieties will produce a decent cider. Is this guy full of it or is there some truth to this?
thejudge said:USM, I just started this today and I made my Carmel syrup now instead of later. My question is my syrup doesn't seem to have mixed proper. I have a sugar gel that sits in some of the remaining water and the cinnamon is strong. Will the constancy not matter and the cinnamon mellow out when mixed with the cider. Or is this all normal?
thejudge said:So the cinnamon will mellow out ok then, but did you have a problem with the syrup like I did?
Spinrathen said:Made this once so far. Mine has been in bottles about 2 weeks now, stove top pasteurized 4 days after bottling. I used 3 cans of aj and syrup to back sweeten. It tastes like a run of the mill cider to me, I don't get any of the caramel taste.
I think I'll give it another try and increase the amount of cinnamon, sub 1 lb of dextrose for brown sugar, add a bit of honey to the mix and use some washed wyeast 1272 that I have on hand.
Johny123472 said:I have completed this recipe and added the 5 camden tablets to stop fermentation and bottle as still cider. It's been 15 days in the bottle and my 1st popped top is carbonated?
Should I be worried about bottles exploding or is the carbonation after bottling normal?
robbyhicks said:Judge, I didn't add extra dextrose but I did put an extra fajc at the begining, and ended up around 9% final ABV...
Enter your email address to join: