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Old 10-11-2010, 04:20 AM   #11
Beebe
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Aug 2010
Medford, Oregon
Posts: 26

I found mine at the local home brew store!



 
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Old 10-12-2010, 05:04 PM   #12
flyweed
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Oct 2008
Posts: 419
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I'd think for a nice winter cider..instead of backsweetening with just more AJC. you could try something like 2 cups of Buckwheat honey...dark, thick, with a great sweetness and wonderful bouquet..nice strong, dark honey. I'd think that would taste great in this.


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Old 10-15-2010, 01:49 AM   #13
Beebe
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Aug 2010
Medford, Oregon
Posts: 26

Just racked the cider, so I will be bottling it up this weekend! I started at 1.06 and finished up at 1.0 Smells great and looking forward to drinking a bottle in the near future!

 
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Old 10-18-2010, 12:31 AM   #14
pwndabear
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Mar 2010
buffalo, ny
Posts: 993
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just made this minus the bog myrtle and plus a few bay leaves and cloves. OG 1.060. will post pics once it starts up.
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Old 10-20-2010, 04:58 PM   #15
ItsTheBrent
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Jan 2010
Tulsa
Posts: 35

Just put this in bottles last night after a month in primary. I tasted before I back sweetened and it was actually really good, tart, and strong. Can't wait to see how this is in a month.
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Bottled: Brent's Brown, Spiced Winter Cider

 
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Old 08-06-2011, 07:32 AM   #16
munklunk
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Mar 2010
Chicago, IL
Posts: 277
Liked 4 Times on 4 Posts


bump. Any tasting notes on this bad boy?
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Old 09-15-2011, 10:11 PM   #17
jasper9
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Dec 2008
Boulder, CO
Posts: 118
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Curious how this one turned out too

 
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Old 10-27-2011, 09:13 PM   #18
AWKBrewing13
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Jun 2011
Linden, MI
Posts: 157
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Using 3 cans of frozen apple juice concentrate should it be preservative free since you are adding preservative anyway?


Also how sweet does that make it. I like woodchuck but would like to make a spiced cider thats sweet but just a bit less sweet than woodchuck


Suggestions?

 
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Old 10-31-2011, 02:05 PM   #19
AWKBrewing13
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Jun 2011
Linden, MI
Posts: 157
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Taste test yet? how sweet is the final product.

I am about to make this one.

 
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Old 11-21-2011, 05:22 AM   #20
smallkiller
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Oct 2011
Sugar Land, Texas
Posts: 88
Liked 3 Times on 3 Posts


I made something similar to this today. A 1 gallon batch but used cloves, champagne yeast, and no sweet myrtle. I'm wondering if anyone has tasted a fully finished sample?



 
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