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Old 04-04-2009, 05:44 AM   #1
gahrens
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Mar 2008
Romeoville, IL
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I made up my first 5 gallons as indicated by his recipie two weeks ago.
Decided to do an experiment for the next batch that I just finished.

This time used gallons of apple juice from whole foods already in 1 gal glass "carboys" It was cloudy apple juice. Pasturized. No additives.

Corrected for additional juice and added 5oz corn sugar for each quart of added 100% juice. Organic stuff from whole foods.
I did make a small yeast starter, (distilled water and a lil bit of apple juice,) about an hour before pitching and eyeballed it to equally split amongst the 5 gallons made with montrachet yeast.

1 gal, as per Ed Wort's spec.
1 gal + 4 cinnamon sticks.
1 gal w/ 1qt apple juice removed and 1qt pomgranate juice added.
1 gal w/ 1qt apple juice removed and 1qt cranberry juice added.
1 gal w/ 1qt apple juice removed and 1qt black cherry juice added.
1 gal, used grand cuvee yeast. Eyeballed about 1/4 - 1/5 of the packet (Was told it is one notch up the ladder sweeter than montrachet.)
I was going to do one with grape juice added but after getting home and doing the math I found I wouldn't have had enough applejuice. What the hell, would have probably just tasted like wine anyway.

The juice may be too much, 32oz, who knows. It's an experiment.
I couldn't take an OG reading unfortunately. I dropped the hydrometer while hauling equipment upstairs.
I am thinking the apple cranberry and the one with cinnamon will be the best.
I'll ferment for a month and then bottle for another. Will sample at bottling and update.
Anyone have any input?

 
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Old 04-04-2009, 11:56 AM   #2
spitfire
 
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Jul 2008
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When doing these 1 gallon batches, are you still using the whole packet of yeast for each gallon or do you split the yeast up equally for each batch? I assume you just use a rubber stopper and an airlock, or just using foil?

 
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Old 04-04-2009, 12:53 PM   #3
gahrens
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Mar 2008
Romeoville, IL
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Split up the pack of montrachet wine yeast equally (eyeball) amongst the 5.
I did make a small starter w/ distilled water and a little bit of applejuice.

#6 rubber stopper and a 3 piece airlock.

 
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Old 04-04-2009, 06:12 PM   #4
Nomadic_Joel
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Mar 2009
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4 Cinnamon sticks for 1 gallon may be crazy amounts too much.....I know the mead guys that do 1 gallon batches do 1 stick per 1 gallon batch.....eek...
?

 
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Old 04-04-2009, 07:31 PM   #5
Freezeblade
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May 2008
Oakland, California
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Yeah, that's going to be really cinnamon-y probably a bit over-powered, imho
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Old 04-04-2009, 07:41 PM   #6
gahrens
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Mar 2008
Romeoville, IL
Posts: 15

HAHA ops.
I have a tool I'll sterilize and grab 3 of them out when I get home.
Guess I should have done some research before doing this on the fly.

 
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Old 04-04-2009, 11:10 PM   #7
Nomadic_Joel
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Mar 2009
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no worries...yeah...pull 3 out for sure..

 
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Old 04-05-2009, 02:24 PM   #8
gahrens
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Mar 2008
Romeoville, IL
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Fermenting at 70*F



 
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Old 06-12-2009, 05:45 PM   #9
unclejimbay
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Mar 2009
Jacksonville Beach, FL
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gahrens,
hey these look great, I am curious to see how they turn out. You mentioned you may bottle them this weekend, keep us posted on the tasting results. Thanks for your post and messages.

UJ

 
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Old 06-12-2009, 05:49 PM   #10
Brandon O
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Quote:
Originally Posted by Nomadic_Joel View Post
no worries...yeah...pull 3 out for sure..
I did a batch with one cinnamon stick left in the primary for a month.

It was terrible, way too much cinnamon.

Steeping a cinnamon stick in a quart of water and then adding that and leaving the stick behind add plenty of cinnamon flavor IMO.

 
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