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Old 11-22-2010, 11:20 PM   #1041
petergriffen
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Nov 2009
NH
Posts: 44

Has anyone here mixed in some different types of juices? How was it?

 
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Old 11-23-2010, 12:43 AM   #1042
buckeyebeer
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Jul 2010
Toledo OH
Posts: 3

brewed 11-6 - basic recipe w/
.5oz wiliamett hops - with the other .5oz in the freezer for the next batch
smack pack yeast - american ale - fermented @ 64 degrees in my basement - pretty steady temp.
forgot to take the OG (I was watching that outragous Michigan/Illinois Game)
FG 1.06
bottled today:
Sitting here drinking the "leftovers" from the hyrometer and the not enough for a whole bottle- over ice - so smooth - can't taste many hops, a slight bit dry, don't know if I can wait for the carbonation - but I will LOL
Thanks for the recipe!!!

 
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Old 11-23-2010, 01:03 PM   #1043
CidahMastah
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Nov 2010
, New York
Posts: 4,241
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Quote:
Originally Posted by petergriffen View Post
Has anyone here mixed in some different types of juices? How was it?
I will have to let you know on this one - I have a couple mixed juice batches going, one of which is a pear cider mix. Unfortunatley those probably will not be ready for at least 4 months
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Old 11-23-2010, 01:12 PM   #1044
petergriffen
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Nov 2009
NH
Posts: 44

What did you do for percent peach?

 
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Old 11-23-2010, 01:30 PM   #1045
CidahMastah
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Nov 2010
, New York
Posts: 4,241
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Quote:
Originally Posted by petergriffen View Post
What did you do for percent peach?
it happened by mistake actually. When I pressed my pears there was a massive amount of sediment/lees and I didn't have any pear juice left (at first racking). I would guess that there is approximately 1/3 to 1/2 at most cider. I think it will probably improve the mix.
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Old 11-23-2010, 03:45 PM   #1046
tippetsnapper
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Apr 2010
Philly burbs, PA
Posts: 154
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Quote:
Originally Posted by petergriffen View Post
Has anyone here mixed in some different types of juices? How was it?
I did this recipe but scaled it for 3 gallons fresh peach cider and 2 gallons beer and fermented out with ESB yeast, then back sweetened with a half can of peach puree after chilling. Results are very good.
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Old 11-24-2010, 05:06 PM   #1047
Flywheel
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Oct 2010
pig's eye
Posts: 384
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anyone tired Strisselspalt hops and a belgian yeast? Cider Saison?

 
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Old 11-24-2010, 06:03 PM   #1048
JumboBlimpJumbo
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Apr 2008
Norman, Oklahoma
Posts: 95

I just brewed up a batch of this last night with a belgian yeast (White Labs 530 Abbey Ale). I used 4 gallons apple juice, 2 lbs light DME in a gallon of water, 1 lb Crystal 60, 1/2 lb Carapils, 1/2 lb Maltodextrin, 0.75 oz Liberty 4.5% for 60 minutes, and 0.75 oz Liberty for 5 minutes. I added a tablespoon of yeast nutrient and oxygenated with pure O2 and a diffusion stone. After primary fermentation is complete I plan on adding an oz of dark toast oak chips for a week or so.

The wort tasted delicious, but then again it was apple juice with beer wort in it so of course it was delicious.

 
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Old 11-26-2010, 05:31 PM   #1049
firefly765
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Feb 2010
Pompano Beach, FL
Posts: 189


Planning a batch of this tomorrow using hallertaur hops & YEAST STRAIN: 3068 | Weihenstephan Weizen that I have washed. Do most of you guys make a starter for the yeast? Or, just dump it in the fermenter?

Thanks.

 
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Old 11-26-2010, 07:15 PM   #1050
JumboBlimpJumbo
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Apr 2008
Norman, Oklahoma
Posts: 95

It's a fairly high gravity so a starter would be a good idea, but I just dumped mine in because a fly got in my last yeast starter. If you don't use a starter be sure to aerate the wort.

 
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