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Old 01-23-2007, 04:16 AM   #681
Sir Humpsalot
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Quote:
Originally Posted by RichBrewer
If I back sweeten this I'm going to use apple juice. Not a ton of it just enough to take the dryness off and to add apple flavor.
try carbing with molasses and/or table sugar. I think you'll be pleasantly surprised.



 
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Old 01-23-2007, 01:59 PM   #682
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Quote:
Originally Posted by Preliator
Ed,

my question is should this be an add and taste......a bit at a time or would you have a particular amount to use per gallon? we werent very accurate as we shook a bit out of the pkg. at a time and sampled.
secondly would i still use the same 3/4 cup of dextrose to carb in the bottle? or should i decrease that slightly.....
I don't sweeten mine. We go throught our gallons just the way they are. SWMBO does want it carbonated though.

I mades some of my hot applewine grog on Sunday and it was great while outside in the cold at a neighborhood Chili Cookoff.

3/4 cup of Dextros should work out just fine for carbing a 5 gallon batch.



 
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Old 01-23-2007, 05:48 PM   #683
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Ok, so we finally got around to bottling ours, and naturally we sampled it.

It's dry. I mean, REALLY dry.

I guess what I'm trying to find out from you guys is just how dry yours is? There's very little sweetness to ours (maybe I was expecting too much). That's not to say it tastes bad, because it doesn't. I've not tried it chilled yet (maybe tonight) but it's very clean tasting, along the lines of a bright white wine or even a champagne with a hint of apple to it.

Is that what it's supposed to be like?

My g/f didn't really like it much, and I'm going to experiment with sweetening it, etc. It did, however, get a little better after I'd had a couple three or four sips.

Just looking for some input... our recipe was Ed Wort's, with a slight modification of using 1.5 pounds of dextrose and .5 pounds of brown sugar and we used Wyeast's Champagne yeast, which is what I suspect most of all for making it so dry.

thanks!
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Old 01-23-2007, 06:07 PM   #684

Toot,

Thanks for the reply. It sounds like you need at least 1/8 of a cup of dextrose per gallon. So at least 5/8 for 5 gallons. 3/4 cup should be enough, 1 cup will be super bubbley.

The head retention should be low unless there is dextrinous stuff in the wine. Wheather that comes from pulp or skin I guess users of fresh juice are more likely to have head retention. No champagne I have drank keeps a head, however some ciders do but its nothing compared to beer.

OK thanks a bunch!!
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Old 01-23-2007, 06:57 PM   #685
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Anyone else use Lalvin K1-V1116 or any other wine yeast that hasn't had it clear yet? Mine has been in since 12/5/06 and is still not clear.

 
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Old 01-23-2007, 07:11 PM   #686

If you had fresh cider, did you boil? If you did it can do something to the pectins.

I read that fresh cider should never be boiled otherwise it will stay cloudy. I guess you are supposed to use camden tablets instead.

I would try emailing the mfg'r of the yeast. See if they have any suggestions.
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Old 01-23-2007, 07:14 PM   #687
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No cider here. I used 5 gallons of the Tree Top juice and 2lbs dextrose.

 
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Old 01-23-2007, 08:21 PM   #688
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I'm really sorry if this has been asked before, but 60 plus pages of thread is a lot to rifle through I am planning to make a couple of 1 gallon batches using different yeasts - a wine, a champagne and an ale yeast, just to see the difference and see what I prefer, but using ale yeast, won't I just end up with cider? How different will it be to cider?
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Old 01-23-2007, 08:48 PM   #689
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Quote:
Originally Posted by Markusface
I am planning to make a couple of 1 gallon batches using different yeasts - a wine, a champagne and an ale yeast, just to see the difference and see what I prefer, but using ale yeast, won't I just end up with cider? How different will it be to cider?
This sounds interesting. You will be able to tell us at the end. I would like to know which one ends up with the most residual apple flavour.

Good luck.
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Old 01-23-2007, 09:30 PM   #690
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Quote:
Originally Posted by ill.literate
Ok, so we finally got around to bottling ours, and naturally we sampled it.

It's dry. I mean, REALLY dry.
...
Is that what it's supposed to be like?

My g/f didn't really like it much, and I'm going to experiment with sweetening it, etc. It did, however, get a little better after I'd had a couple three or four sips.

Just looking for some input... our recipe was Ed Wort's, with a slight modification of using 1.5 pounds of dextrose and .5 pounds of brown sugar and we used Wyeast's Champagne yeast, which is what I suspect most of all for making it so dry.

thanks!
Yeah, it's gotta be the yeast strain. Did you take SG readings and calculate your ABV? I would guess it's above 10%, which takes out just about all the remaining sugars. I'm planning on making this in the next month or so, and I'm going to follow EdWort's recipe exactly the first time. Then I'll tweak it on subsequent occasions.


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