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Old 03-29-2009, 05:01 AM   #1
Orangevango
 
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Im drinking a glass of the first cider i ever made, and ive got to say, it tastes pretty darn awesome. The recipe was as follows.

5 gallons of apple cider
2 pounds brown sugar
10 cans apple juice concentrate
lavalin ec1118

AND

a bit of brettanomyces and lacto somewhere along the line.

Its got a bit of sourness and funk, its pale, cloudy, and far more carbonated than the last time i opened a bottle. Yummy stuff.

 
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Old 03-29-2009, 05:09 AM   #2
RayInUT
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How long has it been aging? Sounds great!

 
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Old 03-29-2009, 05:10 AM   #3
llazy_llama
 
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And how do you know it's brett and lacto?

Pics or it didn't happen!
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Old 03-29-2009, 05:25 AM   #4
Orangevango
 
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I know its brett and lacto from the flavor profile. Its been aging close on a year.

It is yummy, and it is kicking my hindparts up and down the livingroom, im a third through the bottle and buzzed.

 
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Old 03-29-2009, 09:57 PM   #5
BMan1113VR
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Quote:
Originally Posted by Orangevango View Post
I know its brett and lacto from the flavor profile. Its been aging close on a year.

It is yummy, and it is kicking my hindparts up and down the livingroom, im a third through the bottle and buzzed.
Very interesting that you ended up with straight lacto and brett...is it on the earthy side or the sour side? Normandy style or Basque style?

 
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Old 03-30-2009, 02:51 PM   #6
Orangevango
 
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I mean, I doubt it is exclusively brett and lacto, thats just what dominates the flavor, there are almost certainly other organisms playing their little parts. Its on the funk side, but its a bit sour as well.

Having never had any normandy or basque style cider, I have no frame of reference, sorry.

 
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