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Old 05-04-2009, 09:50 PM   #1
joentuff
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May 2009
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ok I dont know if this is going to turn out or not, but here is what I did, I put 3 gallons of apple juice, 4 cans of conncentrate, and 2lbs of cane sugar into my fermenter, and then added the yeast. its been bubbling like a crazy man for over a week, I was going to rack it into a second fermenter later this week, but I wanted to add some flavoring to it, maybe some cinn, can anyone give me an idea if im on the right track?

 
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Old 05-04-2009, 10:13 PM   #2
Freezeblade
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May 2008
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Don't rack to secondary until the juice appears to stop bubbling (or the specific gravity becomes stable). I wouldn't use any spices, but that's just me.
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Old 05-04-2009, 11:35 PM   #3
gratus fermentatio
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If you do decide to use spices don't use the ground/powdered form, use the whole form; cinnamon stick, whole clove, whole allspice, etc... And remember: a little spice goes a long way. This is going to be some high alcohol stuff & will need to age out, spices or no. Regards, GF.

 
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Old 05-05-2009, 02:30 AM   #4
RugenBrau
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Sep 2008
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add stick cinnamon but not too much. I usually put in (2) two inch sections. You can always add to it later but you can't take it out.
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Old 05-05-2009, 01:15 PM   #5
joentuff
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May 2009
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I was wanting to add some Brown Suggar is it ok to put that in the secondary?

 
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Old 05-05-2009, 04:55 PM   #6
Mr. Nice Guy
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Remember that the cider will be very dry. Not a sweet apple cinnamon flavor, but like cinnamon added to a dry white wine. The brown sugar is ok to add but it will ake it drier, less appley, and take much longer to age. If that much percentage of any brew is refined sugar it will taste "funky" unless aged for at least a year, IMO.

You could wait 'till fermentation is done and add some campden and sorbate ($5 total) then backsweeten a few days later with brown sugar, I think that would be awesome, probably more along the lines of what you want.
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Old 05-05-2009, 05:09 PM   #7
joentuff
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May 2009
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ok im a beginer so can you explain backsweetening?

 
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Old 05-05-2009, 06:44 PM   #8
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Back sweetening is when you add sugars after fermentation is over and halted with an additive so it doesn't take off again.
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Old 05-05-2009, 07:28 PM   #9
Snuffalupagus
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Quote:
Originally Posted by gratus fermentatio View Post
If you do decide to use spices don't use the ground/powdered form, use the whole form; cinnamon stick, whole clove, whole allspice, etc... And remember: a little spice goes a long way. This is going to be some high alcohol stuff & will need to age out, spices or no. Regards, GF.


christ almighty... High alchohol indeed - thats two times more added fermentables than I put in my standard 5 gallon batch...
and my stuff will settle your affairs with 2 pints!!

hope you have a healthy liver
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Old 05-05-2009, 08:56 PM   #10
gregbathurst
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Apr 2009
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That sounds like a drink for sipping! Perhaps you should add some fortifying spirit to bring it up to 18% abv then you can backsweeten and spice it as much as you want.
I prefer a cider you can drink in big glasses, much more refreshing.

 
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