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Old 04-20-2009, 07:09 PM   #11
NomNom
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Jan 2009
Columbia, SC
Posts: 34

I went ahead and made a double batch of this today (a little over 4 gallons). Publix had buy one get one Motts apple juice (100%, no additives) so I used 8 64oz bottles. It looks great and my OG came out to 1.065. I used the Publix brand Orange Blossom honey to see if it gives it an interesting flavor. I also aerated with an airstone. Will let you know how it turns out!



 
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Old 04-21-2009, 04:38 AM   #12
TheBrewingGator
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Oct 2008
Gainesville,Fl
Posts: 1

i just drank the bottle you gave me. this concoction turned out to be really good.



 
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Old 04-22-2009, 12:08 AM   #13
chefchris
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Jul 2008
Gainesville, Florida
Posts: 1,713
Liked 21 Times on 21 Posts


I will also chime in and say that this is a very good cider. Well done, Jeremy. Well done.

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I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions

 
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Old 04-22-2009, 02:42 AM   #14
sceneater
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Feb 2009
Gainesville,Fl
Posts: 12
Liked 1 Times on 1 Posts


Thanks guys!
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Primary:Brickhouse Extra Pale Ale

Secondary:

Bottled:Southern Sweet Cider

Kegged:Cherry Bomb Cider, Southern Sweet Cider,
Double Chocolate Milk Stout

On Deck:
Smuttynose Imperial Stout clone, None More Black Vanilla Stout, BCB IPA, Southern Sweet Cider

www.myspace.com/motleybrewfl

 
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Old 08-13-2009, 01:27 AM   #15
corexcore
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Aug 2009
Maine
Posts: 67

I have two questions about this recipe.

One, does anyone have any experience using fresh-pressed apple cider for this? The apple season is coming up real quick here in Maine and it'd be swell to have some sweet, hard cider made from local apples.

EDIT: My second question was about bottle carbing, but I've done a bit more research and used some common sense and see that you can't really carb a sweet cider without fake sugars or a co2 setup, which I lack. It'd be cool to have it bottle carbed and sweet, but oh well.


 
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Old 11-06-2009, 01:07 AM   #16
tange1
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Oct 2008
Posts: 14

I have a batch of this in progress now - upped the recipe to 5 gallons. My OG was only 1.060 (close enough, i think) and I used wyeast cider yeast. After about 5 days in a warm space the cider is at 1.025. Hopefully it continues to drop.

 
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Old 11-06-2009, 02:08 AM   #17
flyweed
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Oct 2008
Posts: 419
Liked 9 Times on 9 Posts


sceneater

Your cherry bomb cider sounds interesting too...could you post that recipe, and possibly describe the tast, color, texture, etc as well??? I'd love to make a cherry flavored cider.

Dan
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5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider

 
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Old 11-21-2009, 10:13 PM   #18
Arby
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May 2009
Rhode Island
Posts: 10

Sorry,
Browser error caused a post on the wrong thread...

 
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Old 12-09-2009, 08:30 AM   #19
Wyldjim
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Mar 2009
Posts: 1,910
Liked 20 Times on 20 Posts


So, updated recipe for 5 gal? I have never used potassium sorbate. Want to know how much to use for 5 gal. I have drunk a lot of commercial ciders over the years. I like the sweet ones as well as the dry ones. No one seems able to make a sweet one naturally, so I look forward to trying this one.

But, if it's good enough to make, it's good enough to make 5 gal

 
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Old 12-09-2009, 11:59 PM   #20
flyweed
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Oct 2008
Posts: 419
Liked 9 Times on 9 Posts


just read the bottle of Sorbate..it tells how much for 5 gallons. I think it's a half teaspoon per gallon (2 1/2 teaspoons for 5 gallons)

Dan


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5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider

 
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