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Old 08-23-2013, 03:20 AM   #11521
thelerner
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Jan 2013
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It came out..Third Batch (M.ellow C.ider Hammer) perhaps my best yet. Sweet balanced very young, surprisingly smooth,especially because its so young. Only 32 days in the carboy and its come out great. For Batch 3 (MCHammer) I used a 3 gallon carboy, all Trader Joe's Pure MacIntosh (2.99/half gal 'fresh pressed' juice, 1 cinnamon stick, 2 balls of nutmeg, a vanilla pod, less sugar (batch 2 had 2 pounds of sugar, twice the recommended amount), this time only 8 or 9 ounces ( initial hydrometer reading 1.046) 1/2 dextrose 1/2 brown sugar.

For batch 4 no yeast added!, after bottling Mellow Apple, I left an inch or 2 in the 3 gallon carboy, filled it up with a mix of Trader Joe apple juices, regular, Pure MacIntosh, and murky Cider. I added a bit over a pound of dextrose/brown sugar mix. The old raisins and vanilla pod are still floating inside (didn't see cinnamon or nut meg). Thats it, if I don't see fermentation by late tomorrow I'll add yeast to it. I'm hoping I don't have to. <note fermenting like mad, after 2 days still cap bubbling every second or two>

Hopefully batch 4 is as good as 3, cause right out of the carboy this is very good. I used less sugar, but this is my sweetest batch. It seemed liked fermentation was done. You know what, 2 days ago I topped off the carboy with some new apple juice maybe a third of half gallon. That's why its sweet. It also restarted fermentation a bit.

Damn, I'm sorry I've filled the latest 'carboy' batch so high. That late extra juice I added 2 days before bottling took a dry cider, and made it more vibrant and just about perfect.

At the tasting last night. My 2nd batch, strong stuff, 2#'s brown sugar in 3 gallons of cider, has mellowed out beautifully after a month a half of being in the bottle. Both 2 & 3 were got very good reviews.



 
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Old 08-24-2013, 10:11 PM   #11522
vNmd
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Jan 2013
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I did a batch earlier this year and it turned out ok. Too dry and bland for me. Was just wondering if / how you could back sweeten / flavour and bottle carb a batch? If I backsweeten I would normally stabalize, but then I wouldn't be able to bottle carb.



 
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Old 08-24-2013, 10:15 PM   #11523
TexasWine
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Quote:
Originally Posted by vNmd View Post
I did a batch earlier this year and it turned out ok. Too dry and bland for me. Was just wondering if / how you could back sweeten / flavour and bottle carb a batch? If I backsweeten I would normally stabalize, but then I wouldn't be able to bottle carb.
You can backsweeten and bottle carb. Check out the bottle pasteurization sticky in the cider forum. Its easy peasy.

 
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Old 08-25-2013, 03:00 AM   #11524
Leadgolem
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Jul 2012
Denver, Colorado
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Quote:
Originally Posted by vNmd View Post
I did a batch earlier this year and it turned out ok. Too dry and bland for me. Was just wondering if / how you could back sweeten / flavour and bottle carb a batch? If I backsweeten I would normally stabalize, but then I wouldn't be able to bottle carb.
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Originally Posted by TexasWine View Post
You can backsweeten and bottle carb. Check out the bottle pasteurization sticky in the cider forum. Its easy peasy.
Yup. Basically, you just use 1 PET bottle and pasteurize the glass bottles when the PET bottle is hard to the touch. That kills the yeast off once the co2 has built up to the desired pressure. It's a little imprecise as carbonation levels go, but it works fairly well.
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Old 08-26-2013, 02:15 AM   #11525
Amazer
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Jul 2013
Middlefield, Ohio
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3 week in on 5 gal. of original recipe, clearing up nicely and only bubbling 1 or 2 times a minute. I also stared two one gallion test batches 5 day later. One in the original recipe except I used brown sugar in it. The other I used brown sugar and kiwi/strawberry juice instead. Don't know what the second one will end up like but I figure I try something different.

 
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Old 08-26-2013, 02:19 AM   #11526
Goofynewfie
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May 2012
Edmonton, Alberta
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Pick a bunch of apples from my trees yesterday and ran them through a juicer. ended up with enough juice to make just under 2 gallons. added 4 cups of sugar and pitched k1-v116. bubbling away nicely as we speak
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Old 08-26-2013, 03:56 AM   #11527
Leadgolem
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Jul 2012
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Quote:
Originally Posted by Amazer View Post
3 week in on 5 gal. of original recipe, clearing up nicely and only bubbling 1 or 2 times a minute. I also stared two one gallion test batches 5 day later. One in the original recipe except I used brown sugar in it. The other I used brown sugar and kiwi/strawberry juice instead. Don't know what the second one will end up like but I figure I try something different.
I hope it comes out well. I've not had good luck fermenting anything that says "fruit juice cocktail" on it.
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Old 08-26-2013, 10:11 AM   #11528
Amazer
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Jul 2013
Middlefield, Ohio
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Quote:
Originally Posted by Leadgolem View Post
I hope it comes out well. I've not had good luck fermenting anything that says "fruit juice cocktail" on it.
That's why I only made one gal of it. It fermented good, just have to see how it tastes.

 
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Old 08-26-2013, 07:17 PM   #11529
BadDeacon
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Dec 2012
Hattiesburg, MS
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Mixed up some this weekend.


15 cans Walmart apple juice
3 cans Walmart apple cherry concentrate.

2 cans water per 1 can concentrate.

1 tsp nutrient

Wlp090.

OG = 1.07

 
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Old 09-01-2013, 04:38 PM   #11530
stmizell
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Aug 2013
Edisto Island, SC
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Did you add any pectin enzyme?


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