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Old 07-27-2007, 02:53 AM   #1821
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Its sounds good and pretty conservative for a 1st stab. 4:1 verses my 2:1

Try a small one gallon batch and see how you like it, I'd say it'll be tart w/o back sweetening. Do that before you go to 5 gal.

I've seen a few cranberry beers somewhere. I'll look for them. OK

I found a cranberry maibock but it called for 1 can of cranberry sauce per gal of beer. Sounds damn tart. it also called for a jar of orange marmalade too.

I'd go with what you have and make a small batch. I don't think you'd be over doing it at all. Less is always better than too much. On batch number two you could up it a little.
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Old 07-27-2007, 03:16 AM   #1822
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I bottled my first batch(classic recipe) a bit over a week ago after about 4 weeks in the carboy. It is amazing. Dry, tart and a small amount of carb(better than the still was).

This will be brewed again quickly, that is for sure.

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Old 07-27-2007, 02:14 PM   #1823
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Quote:
Originally Posted by Beerrific
Do you think the amount of cranberry sounds good? Cranberry isn't very sweet so I don't think much of the flavor will ferment out. I would rather use the 'juice blend' than order extract.
Check with a natural foods store or in the organic section of your grocery. My grocery store has 100% Cranberry juice in the organic section. The juice blends usually contain only a little cranberry and mostly apple or white grape. A bottle or two of the real thing should give you better control of the flavor.
"WARNING - 100% Cranberry juice is a very strong, tart juice, use sparingly".

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Old 07-27-2007, 05:50 PM   #1824
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I think you have a good ratio if you use cranberry cocktail juice. I think 4:1 is very conservate 2:1 will give it a little bite but I don't think its too much on unfermented juice when I make it up.

I went back to look at your recipe, it has apple juice concentrate. - You'll be at a ratio slightly higher than 4:1. It sounds like a good starting point.
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Old 07-28-2007, 08:46 PM   #1825
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Default Have I managed to screw up in a new way?

Am about 3 days from bottling my first batch, and everything is going well, but I used red star champagne yeast. Thinking yeast is yeast, right??
I swear it just hit me today, that this stuff might shoot out like champagne when opened.
Flame on at the noob, and help if you have any suggestions about maybe priming with less than the recommended amount of sugar, or just bottling w/o sugar (it is a pretty good drink just as it is)
thanks in advance,
Norm
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Old 07-30-2007, 12:23 PM   #1826
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I'm awaiting the arrival of my better bottle, and yeast, then batch #2 starts
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Old 07-30-2007, 04:19 PM   #1827
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I have been staring at this thread for about a week now, and I am salivating...... I'm thinking of trying a batch for myself, then doing a second with double the sugar and bottle it like a table wine... viola! instant Christmas presents! While I did make it through 40 some odd pages of text, has anyone (I'm sure you have) bottled it like wine?
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Old 07-30-2007, 04:43 PM   #1828
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Quote:
Originally Posted by deathweed
I have been staring at this thread for about a week now, and I am salivating...... I'm thinking of trying a batch for myself, then doing a second with double the sugar and bottle it like a table wine... viola! instant Christmas presents! While I did make it through 40 some odd pages of text, has anyone (I'm sure you have) bottled it like wine?
I don't recommend adding more than 3 pounds of dextrose to a 5 gallon batch. Any more will make it drier than a popcorn fart.
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Old 07-31-2007, 02:07 AM   #1829
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Quick question, why 6 weeks? I've had mine going for 3 weeks now and it seems that active fermentation is over. Is there any clarifying to speak of? Conditioning? There's basically no trub.

The reason i ask is i'm sick of waiting! Lol. BTW i did a 6 gallon batch with 1 packet of Montrachet. Maybe fermentation will take a bit longer.
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Old 07-31-2007, 02:44 AM   #1830
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Quote:
Originally Posted by Movinfr8
Am about 3 days from bottling my first batch, and everything is going well, but I used red star champagne yeast. Thinking yeast is yeast, right??
I swear it just hit me today, that this stuff might shoot out like champagne when opened.
Flame on at the noob, and help if you have any suggestions about maybe priming with less than the recommended amount of sugar, or just bottling w/o sugar (it is a pretty good drink just as it is)
thanks in advance,
Norm
No - I think you are OK the champagne yeast is just a flavor/aroma style, like that of Flor Sherry, Cote De Blancs or the well known Montrachet.

Prime like beer 5oz by weight for 5 gallons or 1oz/gal. Just make sure its good and done before you bottle. The Final Gravity should be 1.000 or less. The cider should be clear. You can hold a flashligh to it and it should be see through. You will see tiny bubbles coming up forever so don't let that bother you if you see it at racking time.

Let it carb 3 weeks at room temp. Then fridge for 3-4 days. Drink cautiously.

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