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Old 01-24-2013, 04:41 PM   #251
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You don't think the chemical reaction would still occur?
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Old 02-02-2013, 12:25 AM   #252
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Quote:
Originally Posted by Vox View Post
Do you plan on backsweetening with some Apple concentrate?
Yup. I've heard two can of AJ concentrate are the way to go. Who am I to argue?
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Old 02-06-2013, 01:11 AM   #253
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Yup. I've heard two can of AJ concentrate are the way to go. Who am I to argue?
May have to give two cans of aj concentrate a try when I bottle.
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Old 02-06-2013, 01:25 AM   #254
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Quote:
Originally Posted by Vox

May have to give two cans of aj concentrate a try when I bottle.
2 cans may get you bottle bombs if you aren't careful. 1 can is all that's needed per 5 gal batch to carbonate and give a little more apple flavor. 2 for a 10 gal batch. If you want residual sweetness and keg... Crash cool, filter out yeast if you can and then add the two cans & force carb (keep cold if you don't filter to avoid letting the yeast wake up). If you bottle & want sweetness add the 2 cans, but you need to monitor the carb level, and pasteurize when you get to desired carb & sweetness level. There's a huge thread about it... I haven't done it. Only fermented dry and used 1 can AJ to carbonate and let it use up all the sugar. My only sweet ciders have been filtered and kegged.
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Old 02-08-2013, 11:58 PM   #255
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I keg, and plan to use potassium sorbate to knock the yeast down a peg. Back-sweetening and bottling sounds way to labor intensive (filter, bottle and then pasteurize? Ouch).
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Old 02-10-2013, 11:06 PM   #256
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Have been drinking this for a couple of weeks now. It's been in bottles for close to a month. Had it in carboy for probably 4 months.

It's really good. And as of the last week or so in bottles, the apple flavor is really starting to jump out.

Going to pitch another this week probably. Way too easy and too good not to keep it coming.

This is so much better than the sweet store-bought cider to me. It really is just what I was looking for.
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Old 02-11-2013, 07:42 PM   #257
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Might just get cider with tea and lime juice.

I think there's something chemical going in here with acid and tannins. I don't know what they do.

Maybe if you add and age?
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You don't think the chemical reaction would still occur?
I just mixed up 5 gallons and only added the tea. I'm not sure how much the lemon juice lowers the pH, but yeast like it better without acid, so I thought it might ferment, clear, and then mature faster if they did their work without the acid. I will add lemon juice at bottling (boil with priming sugar) then age for a few months.

Has anyone oaked this?
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Old 02-13-2013, 04:34 AM   #258
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Made a batch of this tonight using kirkland signature brand apple juice, english breakfast black tea and Nottingham yeast. What are peoples experiences with nottingham? I saw that people used it but never what the end results were like. Does it get high krausen? I used a 5 gallon carboy so there isnt much headspace...
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Old 02-13-2013, 05:39 AM   #259
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Could probably pour in 4 gallons then add the 5th after few days to be safe.
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Old 02-13-2013, 01:15 PM   #260
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You will get some action, but not as much as a beer (not when I did it, anyway). The taste was great! I haven't finished an S-04 batch to compare, yet, but I loved it with Notty.
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