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Old 10-22-2009, 10:15 PM   #5571
brandonjonesVW
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Sep 2009
Nashville, TN
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I made 10 gallons of Ed's recipe back in 2007 & have enjoyed every last drop of it. I started another 5 gallons Sept 19th. On October 19th, I moved to secondary and decided to get fancy with it. I added:

3/4lb Golden Raisins (bought sunmaid, had to soak/rinse)
2lb Raw Sugar
1.5lb Clover Honey
2 x 12oz Apple Juice concentrate
~8 cups water to dissolve
and re-pitched some Montrachet for good measure

I'm excited to see how my additions in secondary effect the flavor. Now I just have to wait.
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Primary: 5 gal Joe's Ancient Orange Mead

Secondary: 5.5 gal Apfelwein variation, 1 gal Dandelion Metheglin

Bottled/Aging: Strawberry Wine, Brandon O's Graff

 
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Old 10-22-2009, 10:31 PM   #5572
arturo7
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Anybody try serving it hot? Maybe with some cinnamon and nutmeg?

I'm thinking about bringing some 'witches brew" to a Halloween party.
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Old 10-22-2009, 11:48 PM   #5573
HalfPint
 
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Oct 2009
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Quote:
Originally Posted by arturo7 View Post
Anybody try serving it hot? Maybe with some cinnamon and nutmeg?

I'm thinking about bringing some 'witches brew" to a Halloween party.
if you check out Ed's first post (the one with the recipe on pg 1,) at the very end of his thread, he has a suggestion for a grog.

 
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Old 10-22-2009, 11:49 PM   #5574
marubozo
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Quote:
Originally Posted by arturo7 View Post
Anybody try serving it hot? Maybe with some cinnamon and nutmeg?

I'm thinking about bringing some 'witches brew" to a Halloween party.
That's a good question. We have a big party we're going to this weekend and I was planning on bringing some of my apfelwein but wasn't sure everyone would enjoy it just straight up. Usually someone would have a hot drink at the party so something like this would be perfect. Maybe some sort of spiced hot cider mixed in as well or something.

 
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Old 10-22-2009, 11:58 PM   #5575
HalfPint
 
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Oct 2009
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Quote:
Originally Posted by EdWort View Post
What else can you do with this recipe?
EdWort says, "this makes a great Grog in the winter time. Take a quart in a sauce pan, add some rum, turbinado sugar, and float a cinnamon stick in it and simmer for a while. Serve hot in mugs. It'll warm you right up."
There ya go!

 
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Old 10-23-2009, 06:08 AM   #5576
ruffdeezy
 
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Feb 2009
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Made a batch in March, kegged it in May, man it tastes way better than it did a few months ago. Tasted like el cheapo wine before, now it is good.

 
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Old 10-23-2009, 05:20 PM   #5577
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Quote:
Originally Posted by ruffdeezy View Post
Made a batch in March, kegged it in May, man it tastes way better than it did a few months ago. Tasted like el cheapo wine before, now it is good.
I've got that from people. Tastes like a cheap home made wine. I reply, no it's cider. Not wine. I've never heard of cheap cider. I can agree with you that it's better after a minimum of two months and is damn near amazing at 6 months. That's the oldest I've ever tried it or as long as I could keep it w/out drinking it.


 
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Old 10-23-2009, 05:35 PM   #5578
peripatetic
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Oct 2009
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I went to my LHBS, and when I asked for "dextrose" they said "sure, we have that" and gave me a bag labeled "corn sugar." same thing?

 
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Old 10-23-2009, 05:36 PM   #5579
Recluse
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Aug 2009
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Quote:
Originally Posted by peripatetic View Post
I went to my LHBS, and when I asked for "dextrose" they said "sure, we have that" and gave me a bag labeled "corn sugar." same thing?
YES also called 'Priming Sugar' sometimes

 
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Old 10-23-2009, 05:43 PM   #5580
peripatetic
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Thanks! Google just told me that too, but I wanted to hear it from an actual brewer. My LHBS isn't always the friendliest, and I was afraid to ask. She's mean!

 
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