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Old 10-09-2012, 01:14 PM   #11
dk_fxn
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Jun 2012
Long Island, NY
Posts: 4

This recipe was PHENOMENAL!!

I was in a rush to bring this camping with me and it only spent a 2-3 weeks in primary and 2 weeks in bottles, but It was just perfect.

Give this a shot if you like a good, dry cider.



 
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Old 10-15-2012, 05:44 PM   #12
DottyParka
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Aug 2012
Baton Rouge, Louisiana
Posts: 13
Liked 1 Times on 1 Posts


I'm excited to try this recipe next weekend, though I'm considering boiling 1/2 to 1 gallon on the apple juice with a packet of mulling spices before adding it to the fermenter. I like the idea of a dry, mulled, carbonated cider, and this seems like the most direct way to achieve it. Thoughts? Am I headed towards certain ruin?



 
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Old 11-01-2012, 04:36 AM   #13
springmom
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Sep 2012
Spring, Texas
Posts: 182
Liked 13 Times on 11 Posts


Quote:
Originally Posted by Yooper
The airlock lets co2 out, but doesn't let oxygen in. It's a one way valve. Using sanitizer or vodka ensure that bacteria/mold/etc won't grow in the airlock.
And keeps out bugs. Living in Texas we have some determined ants, and I did find one not long ago floating in my airlock. It was after my mead, the little jerk!
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Considering: Sparkling raspberry wine, carrot wine

In Primary: Ed's Apfelwein; Raspberry Puree Apple Cider

In Secondary: Pumpkin Pie Mead; Traditional Mead; Dried Elderberry Wine; Blueberry Wine; Texas Persimmon wine; White grape/peach wine; Texas Twang; Hi, Biscus! Metheglyn; A Maize-ing Wine

So far, so good.

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Old 01-22-2013, 05:53 AM   #14
freshhoarse
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Jan 2011
West Berlin, New Jersey
Posts: 325
Liked 31 Times on 17 Posts


What yeast nutrient did you use?
Sorry for the noobish question
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Old 01-25-2013, 06:02 PM   #15
kellysrepairs
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Jan 2013
Posts: 55


so you added 1 more can of concentrate when you bottled it? to carb it? did you have to add priming sugar too?

 
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Old 01-25-2013, 06:06 PM   #16
jeepinjeepin
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Apr 2011
Winston-Salem, NC
Posts: 6,396
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Quote:
Originally Posted by DottyParka
I'm excited to try this recipe next weekend, though I'm considering boiling 1/2 to 1 gallon on the apple juice with a packet of mulling spices before adding it to the fermenter. I like the idea of a dry, mulled, carbonated cider, and this seems like the most direct way to achieve it. Thoughts? Am I headed towards certain ruin?
You might want to look into some pectic enzyme.
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Old 02-02-2013, 09:20 PM   #17
LAbrewer
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Nov 2012
Posts: 112
Liked 10 Times on 6 Posts


Quote:
Originally Posted by kellysrepairs View Post
so you added 1 more can of concentrate when you bottled it? to carb it? did you have to add priming sugar too?
that can is the priming sugar

 
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Old 02-22-2013, 03:32 AM   #18
vogtenstein222
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Dec 2012
Posts: 145
Liked 14 Times on 13 Posts


This is a great core recipe. I'm gonna toy with it a bit and brew this up in the next week I think. I've been searching for something simple that can be bottle carbed.

 
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Old 07-20-2013, 02:02 PM   #19
dannyrodge
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Jul 2011
Cedar City, utah
Posts: 10

Will a Red Star Champagne yeast work?

 
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Old 08-07-2013, 05:49 PM   #20
UncleAddy
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Feb 2013
Posts: 2

This is in my fermenter right now. I wanted to know a few things. The last addition of apple concentrate is acting as a priming sugar/ dextrose right? So I will not need to add priming sugar when bottling/carbing correct?

Also, you said primary for two months? My airlock has stopped bubbling and is releasing every 4-5 minutes now (been in almost a week now).

This was an easy, clean, and fast recipe. I just hope it drys out, love a dry cider!

I look forward to your response!

Uncle Addy



 
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