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Old 08-21-2013, 05:47 PM   #321
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This has become my base recipe for cider. I use bottled lemon juice and a little extra tea, and I've also been oaking it a bit as of late. This blows Apfelwein out of the water, though.
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Old 08-26-2013, 03:42 PM   #322
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I'm gonna start a batch of this tonight. Just one question though. I'm gonna make five gallons in my 6.5 gallon Carboy. When I rack it to secondary should I use a 5 gallon carboy or a 6.5? since all I have is two 6.5. Also how much do I need to top off when I put it into secondary. Thanks
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Old 08-26-2013, 10:52 PM   #323
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@Freezeblade

How did your cider turn so clear? Did you use Pectinase, Pectolase?

Ty
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Old 08-27-2013, 12:24 PM   #324
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No need with cheap store juice. All it takes is time.
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#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Fermenting: E Fitzgerald Porter, American Special Bitter, Light Lager (sorta between Helles and Vienna), Summer Session Saison
On Deck: White IPA, Tripel?, Pils? Hefe? Hoppy Brown?

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Old 08-28-2013, 01:11 AM   #325
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Yup, I just let mine sit in secondary for 2 months and it was crystal clear.
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Old 09-21-2013, 09:19 PM   #326
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Graham:

During the secondary fermentation, do you put airlocks on the cider?

Can it sit at a lower temp than 60?

Tim
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Old 09-22-2013, 01:32 AM   #327
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Quote:
Originally Posted by Freezeblade View Post
Primary for one month, then rack to secondary, topping off with juice. Leave in secondary until crystal clear (usually 2-3 months or so from pitching) then bottle with 4oz priming sugar.

Takes about a month to carbonate, tastes good after 3 months, but just gets better with age. I usually start opening bottles about 5 months after pitching.

Cheers!
What type of sugar did you use for priming? Fermentable I suppose, otherwise your bottles would not have been carbonated. Didn't you have any bottle bombs after that?

Did you pasteurize any batch?

What was your O.G. and the F.G. before 1st racking?

Greets.

p.s. This will be is my next recipe. Is Earl Grey tea suitable for this?
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Old 09-22-2013, 10:54 AM   #328
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I've never used the Earl.

I have found that rather than pasteurizing, to get more residual sweetness, I can use certain juice blends. Cran-apple and Apple-Blueberry-Pomogranate additions have resulted in higher FGs for me, but obviously add some color and flavor. If you're looking for just a little more sweetness, try 1/8 or 1/4 blend with the rest just plain apple juice. 50/50 will get some real sweetness, but not woodchuck sweetness.
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Increasing Pipeline Diversity
Fermenting: E Fitzgerald Porter, American Special Bitter, Light Lager (sorta between Helles and Vienna), Summer Session Saison
On Deck: White IPA, Tripel?, Pils? Hefe? Hoppy Brown?

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Old 10-05-2013, 01:37 AM   #329
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I always have this on tap. I back sweeten with about 3 cans of apple juice concentrate when I keg it. I do a very low carbonation (just enough to push it thru the faucet). If you are on the fence about brewing this recipe...don't be. I have tried to find a better recipe or commercial ciders and I always compare them to Graham's. Guess what, all the others come in second place to this.

Cheers to Graham!!
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Old 10-11-2013, 06:34 PM   #330
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Is the only reason why you would want to rack it to a secondary for 2 or 3 months is to clear it up. Does it do anything else? I used a Pectic Enzyme to help clear it out. Would I need to rack it to a secondary since I used the enzyme?
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