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Old 10-16-2013, 01:16 AM   #331
mdabbles
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Oct 2013
Atlanta, Georgia
Posts: 176
Liked 25 Times on 22 Posts


Started a four gallon batch today, one gallon is freshly juiced staymen winesaps, pasteurized and enzymed. Target abv is 6.4 pct. Bubbling along nicely!

 
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Old 11-27-2013, 05:59 PM   #332
NobleRock
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Nov 2013
Posts: 3

I'm on my 3rd and 4th batches if this. The first time I followed the recipe exactly (using organic cider from whole foods), the second time I subbed a half gallon of blueberry pomegranate juice and used food lion brand aj for the rest. It was perfect as originally spelled out, I think I'll end up finishing the whole batch before it's aged to the point others are calling it drinkable. The blueberry pomegranate modification finished slightly sweeter and heavier, I don't enjoy it as much. The original is dry, thin, and a bit tart, which suits my tastes. To be clear, I don't usually like ciders, I was just experimenting with some empty fermenters between brewing beers. Some friends that tried it have said it's great, but others complained that it was too thin and too fizzy. Maybe those characteristics change given time, but I like it as is, aged in the bottle about a month. Just know what you're getting into. I think that this is a good fit if you like lighter, hop forward beers. I intend to always keep some on hand for when I don't feel like wrecking my palate with a tongue-bruising IPA. Thanks for the recipe.

Ps, my 4th batch is fermenting with a German Kolsch yeast (wlp029) - no other changes. I expect it to finish even more crisp, and without the fruity notes from the S04. In several months, I'll report back.

 
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Old 01-21-2014, 02:44 AM   #333
BobAgain
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Nov 2013
Pittsburgh, Pa
Posts: 28


Quote:
Originally Posted by jamesjensen1068 View Post
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!!
I've done the same backsweetening, but then also added 1/2 tsp malic acid. Kegged a batch just after Thanksgiving and the improvement from then until now is significant. Wow this is good (now). I'm going to bottle condition my next batch (without adding the AJ) to see what its like in a drier form.

 
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Old 01-26-2014, 10:31 PM   #334
IlovetheBEER
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Mar 2011
Covington, KY
Posts: 5

A couple quick questions as I'm new to brewing and making cider

1) is the yeast nutrient necessary ? Just add it directly to carboy ?
2) what type of priming sugar do you typically use ? Corn sugar ?
3) pasteurize after bottling ? This topic is a bit confusing , is it necessary when using treetops juice ?

 
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Old 01-30-2014, 04:04 PM   #335
phug
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Dec 2013
Toronto, Ontario
Posts: 1,590
Liked 250 Times on 199 Posts


Has anyone tried this skipping secondary, and bottle aging for the additional time that it should have been in secondary?

 
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Old 01-31-2014, 02:11 PM   #336
kingfuhippy
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Mar 2013
Posts: 9
Liked 1 Times on 1 Posts


Quote:
Originally Posted by IlovetheBEER View Post
A couple quick questions as I'm new to brewing and making cider



1) is the yeast nutrient necessary ? Just add it directly to carboy ?

2) what type of priming sugar do you typically use ? Corn sugar ?

3) pasteurize after bottling ? This topic is a bit confusing , is it necessary when using treetops juice ?

1). Yeast nutrient isn't required but is recommended. You'll have a better fermentation and more importantly, less bad smells.

2). Corn sugar works. You can also use frozen apple juice concentrate, or honey, or anything. Look up priming tables for your sweetener of choice.

3). Most importantly, if you bottle carb you need to pasteurize. Cider has a tendency to either just keep carbonating until the bottle either gushes when open or explodes. Bottle pasteurizing kills the yeast after you reach your desired carbonation level. You can cold crash, rack off the yeast, carbonate, and then keep the bottles cold. That would probably be safe, as long as you never let the bottles warm up again. I'd still rather bottle pasteurize though.

 
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Old 02-05-2014, 10:14 AM   #337
BobAgain
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Nov 2013
Pittsburgh, Pa
Posts: 28


Quote:
Originally Posted by kingfuhippy View Post
1). Yeast nutrient isn't required but is recommended. You'll have a better fermentation and more importantly, less bad smells.
I've made 5 batches of hard cider over the past few months, increasing my super ferment addition from batches 1 to 3. There's been a direct relationship between more sf (now using 1 tsp per gallon) and less/no off odor. I am fully convinced that it's cause and effect. I may start to look around at other nutrient sources but I am convinced that I need it in my cider.

 
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Old 02-06-2014, 08:27 PM   #338
MrFeltimo
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Aug 2013
Easton, PA
Posts: 977
Liked 47 Times on 39 Posts


Still got my 5.5 gals in the secondary, very clear now @ 3 months, I tasted it last night, OH MY GOODNESS, absolutly fantastic, it reminds me of the old days Swan Upping on the River Thames.
Only one problem, I dont have any bottles to put it in yet.
__________________
Primary:Robust Porter, AIPA.
Secondary: Apple cider on Brett.
Bottled: Really old over carbed cider.
Kegged:1-London ale, 2-London Ale, 3-Oatmeal Stout, 4-Empty, 5-Empty
Future brews:.

 
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Old 02-09-2014, 03:58 AM   #339
phug
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Dec 2013
Toronto, Ontario
Posts: 1,590
Liked 250 Times on 199 Posts


I just kicked off two one gallon batches. one on the yeast cake of another cider i just bottled.

 
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Old 02-11-2014, 03:02 PM   #340
OscarBrau
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Feb 2014
Iowa City, Iowa
Posts: 75
Liked 10 Times on 5 Posts


I'm a new brewer. Started this on Saturday, 2/8, following the recipe exactly. There was a brief krausen after 24 hours, but now it's disappeared. I can see a lot of bubbling happening at the top (like a fizzy soda), and the airlock is going nuts. Is it normal to have no krausen on a cider like this? Used Safale US-04.

 
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