alowishus said:I think the general consensus was that it's around 5-6%. Did you take the SG before you started - might give you a more exact idea.
j-bizzle said:Is dextrose available in the super market?
Mr_Moe said:My next batch will be made with montrachet and Rougemont apple juice.
j-bizzle said:Is dextrose available in the super market?
j-bizzle said:I only have EC-1118 on hand, so I'm going to go ahead and use that. I might add some spices too (cinnamon, cloves, etc).
mrfocus said:Just a recommendation, but try finding either Allen's, which is made by the same people as Rougement (Lassonde) but which is cheaper, or any of the no name brands (No Name, President's Choice, Compliments, Merit Selection). If they don't have any preservatives (sodium or potassium sorbate most commonly), you will be fine. It usually is cheaper than Rougement, and if you're buying 5-6gallons, saving a couple bucks is a good idea (if you're saving $5 a batch, you can make one more for every 4-5).
I know that I can't find Allen's anymore (found it in beginning of October), so I will most likely use Merit Selection (0.95 a Litre, about $22 for 6 gallons).
NitrouStang96 said:Hey guys,
since I read the first 10 pages and this is page 62, I'd really appreciate it if someone could point me to a recipe that is a little more sweet and not unlike normal cider than the one in the first post. Did anyone have luck with experimenting with types of yeast and/or adding brown sugar and/or concentrate?
Thanks.
dues0009 said:I read something on another forum about priming with a can or two of apple juice concentrate. Has anyone here tried something like this?
sirsloop said:It will work, but why not just stick with a known tried and true? The big question would be "how much?". The difference between a can or two could be undercarbed vs bottle bomb.
MikeFlynn74 said:Schlenkerla
I used sweet mead yeast- came out excellent
Schlenkerla said:I've been thinking of making a batch with sweet mead yeast.
See the link on this page for Wyeast 4184 Sweetmead (Near the bottom)
http://www.wyeastlab.com/he_c_styledetails.cfm?ID=209
RadicalEd said:Hey Edwort, just wanted to say thanks for the recipe! I served some up to my local brewer's guild last Friday (the monthly theme was cider, so I had to bring some) and it was very well received!
You were 100% right about the hefe yeast :cross: The night I mixed it up, I popped it back open to take an OG because i forgot the first time. After, I drank the sample like I usually do and I swore I could taste a slight bubbliness/carbonation to it. I took that as an omen that I should just go ahead and rig up the blowoff tube. The next morning I woke up to a blowoff tube full of krausen. It's still bubbling today and letting off this wonderful fruity/banana aroma. I hope that stays around for the finished product. I can't wait.Mikeus said:j-bizzle, my guess is you're going to need that blowoff tube :rockin: I used montrachet and the krausen still hit the airlock. I'm interested to know how that will turn out, keep us posted.
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