that post was a little hard to understand, I was referring to this as the "original" recipe.
Manco,
Check the date of the very first posting as compared to the one you reference. This is the "original" recipe.
that post was a little hard to understand, I was referring to this as the "original" recipe.
Clifton said:I used table sugar.
RJ15092 said:I'm having a hard time locating the dextrose. Does anybody know if another kind of sugar could be substituted in its place?
Ok and I take it that it turned out fine?
Add your k sorbate and k meta. Wait a few days. Add your syrup then bottle.
I don't understand how to campden tablets prevent bottle bombs if they don't inhibit or kill the yeast...
Well I guess this is the answer I found in one of relic's posts:
"Wine yeasts are very hearty and will eat every bit of sugar and make bombs in any normal bottle. The Nottingham can only withstand so much pressure and co2 content before it will die."
If I bottle this with us-05 in champagne bottles with a ton of sugar will it carb until the yeast die? so it would be carbed and also give me sweetness as well?
Hey this is a terrific recipe! I've brewed this a few times and is a favorite among my friends. Easy to make. My only comment was that it was a bit more sweet than preferred. So in an attempt to make it more semi sweet I changed the yeast to White Labs English Cider Yeast. (YLP775) and used 3 cans of concentrate instead of 5. The cinnamon flavoring works very well.
I give this two thumbs up!
Quick question... Is this concentrate the sort of thing i can use in the syrup? http://www.amazon.co.uk/gp/aw/d/B005GDU5D8/ref=mp_s_a_1?qid=1366506485&sr=8-1&pi=SL75
Concentrates seem rare in the UK and that is all I can find except for grape. Lack of concentrates prevents me using many nice looking recipes on this site!
Andy,
Yes that is exactly what some of my friends over there are using and it turns out great.
Fellow cider-lovers,
I have read hundreds of posts on a dozen different threads, but I still come away confused about how to proceed with my first batch of cider. I am sincerely hoping you can give me a little clarity about my situation.
I would like to make 5 gallons of this recipe. I have a keg, and plan to force carb. Things that have me confused include: campden, or no? phosphate or no? when to add syrup mixture?
Thanks in advance for your help. I'm really looking forward to this project on Saturday.
~B
Hey guys! Newbie here. I just made this cider in a gallon batch with Notty yeast and I love the color and taste. Can't wait to see how it goes once bottle carbing for a bit, pasteurizing, and conditioning. But a question - is there anyway to break down the cinnamon for the future? I don't have the globs of syrup problem, but there are a bit too many specks of cinnamon for my preference. I'd love to get it a bit smoother without sacrificing that wonderful cinnamon taste.
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