dhammers91
Well-Known Member
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TexasWine said:You got it exactly right. It won't kill the yeast you introduce.
dhammers91 said:Just started a batch using homemade cider (mixture of state fair, Jonathan, and red and delicious). Got a reading of 1.040 before adding corn sugar. After adding just shy of 2 lbs (all I had on hand) got a reading of 1.051. Pitched Nottingham, but no bubbles yet. Will report back in the morning!
johnpcook1 said:Have faith bro!! I jus bottled a 5 gallon batch made from whole foods apple juice n nottingham. The "not" took it from 1.056 to 0.995!! Give it time! Let it work its magic!! And youre gonna love it!!
I bottled mine last night. At 7.75%, I added 4 cans FAJC, 2 cups light brown sugar in the syrup and 1/2 tsp vanilla and 1 tsp cinnamon extract. Didnt have enough bottles and prob drank 3 bottles worth straight from the bucket. And almost stumbled to bed. U gotta be careful with this stuff!!
Cheesy_Goodness said:Are you trying to mimic the whipped cream flavor of the vodka with the vanilla?
Yes, sorta. I wanted to mimic a whipped cream flavor or jus the vanilla that wud be in a real apple pie. The apple juice I used was a pastuerized vitamin C added unfiltered apple cider from Whole Foods. Cant say it did anything special for flavor, but I really bought it for the 1 gallon glass jugs . The FAJC I used was walmart brand. And at 1/2 tsp vanilla and 1 tsp cinnamon extract, neither are really strong. But it does taste good. And it is strong!!!
Sapper713 said:So, just checking, is there a general point I will start to notice clearing?
Sapper713 said:Thanks, Wes. That's what I was looking for.
@UpstateMike or anyone who would know:
Regarding the original recipe that starts this thread, should the cider age in the bottles at all after pasteurization, or is the brew more or less good to go? Does this cider improve at all with with much age, and if yes, what would be recommended?
@UpstateMike or anyone who would know:
Regarding the original recipe that starts this thread, should the cider age in the bottles at all after pasteurization, or is the brew more or less good to go? Does this cider improve at all with with much age, and if yes, what would be recommended?
Mike
Two questions when do you add the yeast nutrient and have you ever tried this without the Carmel syrup?
Thanks for the info
pwortiz said:The taste without the syrup and back-sweetening (to me at least) is very similar to Strongbow. I may actually make an entire 5 gallon batch at one point this way because I like it a lot
But, USM's recipe is now a staple in my place. One of the easiest, fastest turnarounds of anything I have ever made. LOVE IT!
dhammers91 said:How soon after adding the caramel and AJC do u start to drink it?
How soon after adding the caramel and AJC do u start to drink it?
johnpcook1 said:For me, carbonation was complete in 72 hours and I put it in the fridge. Drank it the next day.
pwortiz said:I let it carb - usually 4 to 5 days - pasteurize and toss into fridge for consumption.
Does it taste like "rocket fuel" to u?
dhammers91 said:Yes but u said it taste like rocket fuel... That doesn't sound like enough time was given bc rocket fuel doesn't sound appealing...
So I am contemplating substituting 1 of the 2 teaspoons of cinnamon for apple pie spice. Do u guys think that is a good idea, or should I just stick to the recipe?
Glad the vanilla turned out good!
I ask because we talked a few pages back and you mentioned adding some lactose sugar and vanilla might add some of that whipped cream flavor.
If I can make it out to my LHBS by Saturday I'll report back with the results!
dhammers91 said:Ok... Question... I followed the recipe except I used fresh pressed cider. I added the Nottingham yeast, and per the directions, I was supposed to get a FG reading of 1.010-1.015 after 14 days. I am fermenting on the warm side around 71 degrees, but in 9 days air lock activity stopped and I got a FG of 1.001. Did you guys have to stop fermentation early to keep the proposed FG? Could it be because I used fresh cider? The sample tasted fine... Pretty dry with a slight apple after taste. I think it will still turn out decent, just curious what went "wrong"?!?
Ok... Question... I followed the recipe except I used fresh pressed cider. I added the Nottingham yeast, and per the directions, I was supposed to get a FG reading of 1.010-1.015 after 14 days. I am fermenting on the warm side around 71 degrees, but in 9 days air lock activity stopped and I got a FG of 1.001. Did you guys have to stop fermentation early to keep the proposed FG? Could it be because I used fresh cider? The sample tasted fine... Pretty dry with a slight apple after taste. I think it will still turn out decent, just curious what went "wrong"?!?
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