nesbit6363
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- Joined
- Jan 5, 2014
- Messages
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Has anyone used cinnamon extract on this? I was wondering how much to use.
Sent from my iPhone using Home Brew
Sent from my iPhone using Home Brew
Has anyone used cinnamon extract on this? I was wondering how much to use.
Sent from my iPhone using Home Brew
Has anyone used cinnamon extract on this? I was wondering how much to use.
Sent from my iPhone using Home Brew
Looks like its bottling day for me. How many days do you guys wait before pasteurizing?
I'll be setting a plastic soda bottle aside as a measure of carbonation, but I just wanted to get an idea of the average wait time.
Ambient temp has a lot to do with this. During the summer we have our house set around 75F and I usually do it after just 2 days, but I like mine with pretty light carbonation.
This past time I think I waited 4 days, with a much colder ambient temp. All about preference really.
Per post #420, 1/2 tsp. but I now use 1 1/2 tsp cinnamon extract and 3/4 tsp vanilla. Really adds to the "apple pie" flavor concept. And last batch, I had no cinnamon extract at kegging, so I put 2 cinnamon sticks in a stainless steel "tea ball" and suspended it in the keg. Worked great!! FWIW, I use the original 5 cans FAJC with syrup for backsweetening.
Hey I'm about to bottle my second batch of this stuff. And was thinking about using some vanilla in addition to the Carmel and juice concentrate. Do you think 3/4 tsp is enough to come through in a five gallon batch?
Hi guys, just opened up my first plastic test bottle and it fizzed up out of the bottle. Its been less than 48 hours so I'm not sure what happened. What are my options?
Hi guys, just opened up my first plastic test bottle and it fizzed up out of the bottle. Its been less than 48 hours so I'm not sure what happened. What are my options?
Thanks for the response. I started my cold crash but now have no idea what the next steps are. Will I eventually be putting my cider back into the fermentation bucket?
Well, you can drink it! Cause its already cold Or, share it with others. Youre done!
Well, you can drink it! Cause its already cold Or, share it with others. Youre done!
I'm thinking of making a batch of this in my new plastic conical, but I don't have any way to control the temp. I have a spare bedroom which is kinda chilly. I tend to keep my house in the upper 60's to low 70's. What yeast would be best for this range of temperatures?
This is the temp of my house. I use notty with great results.
Great! Thanks. I've been trying to start it off in the low 60's to help avoid off flavors, but since my conical is too big for my freezer / fermentation chamber.... 😄
If your main worry is about it being cloudy, you have nothing to worry about.
The cloudiness is just the yeast, which are now eating up the sugar in the juice. Right now its in suspension and going where the sugar is (which is everywhere), but eventually when all the sugar is gone it'll settle at the bottom of the carboy. Colder temps (refrigeration temps) can help the yeast settle, but I usually let mine clear naturally which can take anywhere from 1 month to 3 months.
In short, cloudiness is natural and expected at this stage in the game
Anyway my point Is, I find with this recipe, as long as you keep Temps below 77 and above 60 you'll be fine.
Thank you for your reply. It leads me to my next question. Since it is at the alcohol content I want it to remain. Does that mean I should go ahead and bottle it regardless of the cloudiness?
Cool. I have a window A/C unit I could install in my spare bedroom to help keep it cool. May do that just to help keep the room cool and thus the cider cool. I like to add extra sugar as well for a higher ABV.
? What's the temp of the room without the ac.
And yes this last batch I have at about 10.7 abv
Thank you for your reply. It leads me to my next question. Since it is at the alcohol content I want it to remain. Does that mean I should go ahead and bottle it regardless of the cloudiness?
Hmm. So it seems to not be carbing for me. I bottled a week ago yesterday (monday) it did carb a little but not as much as it has in the past or how much I like. Anyone smarter than me know any tricks/why this would happen. The only difference between this batch and the last is higher abv (10.7) and it spent a week more in primary and a week more in secondary.
May need to GENTLY pour it back in the bottling bucket and pitch some champagne yeast or something along with a LITTLE more priming sugar. May have exhausted your existing yeast's alcohol tolerance.
Hmm. So it seems to not be carbing for me. I bottled a week ago yesterday (monday) it did carb a little but not as much as it has in the past or how much I like. Anyone smarter than me know any tricks/why this would happen. The only difference between this batch and the last is higher abv (10.7) and it spent a week more in primary and a week more in secondary.
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