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Old 12-28-2013, 09:54 PM   #12051
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Just mixed up a other batch. This one with nice and cloudy pressed apple cider that was on sale. I added brown sugar and honey instead of corn sugar. The current batch I'm drinking that was aged with bourbon soaked oak chips has me thinking I'll oak this batch too.


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Bottled: Chili Beer, Bourbon Aged Apfelwein Cider
Fermentation: Bourbon Honey Ale, Olde English IPA
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Old 12-29-2013, 08:06 PM   #12052
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30 days into my first batch and fermenting is about done.

Few questions:

Should I transfer to another carboy for conditioning or just let it set in my primary?

I bottle my cider and like carbonation. Do I have to bottle now and back sweeten for carb? Or can I let this batch sit longer and condition for a few weeks/months and still be able to back sweeten to get carb when I bottle down the road?


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Old 12-29-2013, 11:20 PM   #12053
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Thank you.
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Old 12-29-2013, 11:21 PM   #12054
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Quote:
Originally Posted by bleme View Post
5oz is what most of the beer kits ship with, so it is a pressure the bottles are designed to handle. I prefer my beers with 4oz or less but 5oz will be fine in a cider.
Thank you.
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Old 12-30-2013, 02:09 PM   #12055
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I normally let mine sit in the same carboy for about 3-4 months. Then I back sweeten to get carb and bottle. Letting it sit in the same carboy will not harm it, I've left it in the for up to six months... Turns out great. I can do that because I'm not a drinker. I give most of it away except for a few bottle I keep for sampling. The best thing to do is either make two batches at once that way you can let one sit longer to get a better result.

Quote:
Originally Posted by Boins View Post
30 days into my first batch and fermenting is about done.

Few questions:

Should I transfer to another carboy for conditioning or just let it set in my primary?

I bottle my cider and like carbonation. Do I have to bottle now and back sweeten for carb? Or can I let this batch sit longer and condition for a few weeks/months and still be able to back sweeten to get carb when I bottle down the road?
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Old 12-31-2013, 02:13 AM   #12056
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Quote:
Originally Posted by jab007 View Post
I normally let mine sit in the same carboy for about 3-4 months. Then I back sweeten to get carb and bottle. Letting it sit in the same carboy will not harm it, I've left it in the for up to six months... Turns out great. I can do that because I'm not a drinker. I give most of it away except for a few bottle I keep for sampling. The best thing to do is either make two batches at once that way you can let one sit longer to get a better result.
Answered my question. Thanks!
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Old 12-31-2013, 06:39 AM   #12057
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Does anybody recommend a yeast starter with this? I went to my LHBS and since they didn't have Montrachet yeast, they gave me some Red Star Pasteur Red dry wine yeast

Quickly, before zee Germans get 'ere...
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Old 12-31-2013, 10:33 AM   #12058
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A starter is not needed for this brew.
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Old 12-31-2013, 07:30 PM   #12059
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Just made this last night. Used 2lbs of corn sugar, 3 cans of concentrate, and as much apple juice as I could fit in a 5 gal carboy ( just under 5 gal). I also threw in 3 cinnamon sticks. Put them in with about a quart of juice on the stove and simmered for a few min while I got everything else ready.
Got an initial SG reading of 1.070 so if it ferments dry it should be about 9.5% abv.
Used Montrachet yeast.

Can't wait to try it in a few months.
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Old 12-31-2013, 07:39 PM   #12060
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I've got a tradition to make a batch over the 4th of July weekend and let it sit for 6 months and bottle on New Years. I'm looking forward to bottling this, and still have a few left from a year ago. It does get better with age.

The only recipe changes I make are:
Use wine yeast nutrient
Aerate with a drill/paddle prior to pitching yeast
Temperature control the fermentation to the high 60's
Re-yeast with Lalvin EC-1118 (1 gram/5 gallons, rehydrated), prime for 2.5 vol CO2


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