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Old 11-28-2012, 01:00 AM   #41
RacingRam
 
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Sep 2012
Madison, WI
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Messed around with the recipe a little based on what I had on hand:

4.5 gal. fresh apple cider
1 gal. Mott's apple juice
1 lb. brown sugar
5 cinnamon sticks
1 tsp cloves
1 tsp allspice
0.5 tsp nutmeg
Wyeast 1968


Brewed 11/12/12
Racked 11/26/12, added K meta and K sorbate as Rx'ed

OG: 1.072
FG: 1.012

Smells amazing, taste when taking gravity readings was dang good too. Will throw into keg when I have an empty available. Planning to carb to 2.25 volumes CO2, PSI ~9 in kegerator @ 39 F.
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Old 12-12-2012, 03:57 AM   #42
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Dec 2011
Rochester, NY
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Quote:
Originally Posted by mragin View Post
Messed around with the recipe a little based on what I had on hand:

4.5 gal. fresh apple cider
1 gal. Mott's apple juice
1 lb. brown sugar
5 cinnamon sticks
1 tsp cloves
1 tsp allspice
0.5 tsp nutmeg
Wyeast 1968


Brewed 11/12/12
Racked 11/26/12, added K meta and K sorbate as Rx'ed

OG: 1.072
FG: 1.012

Smells amazing, taste when taking gravity readings was dang good too. Will throw into keg when I have an empty available. Planning to carb to 2.25 volumes CO2, PSI ~9 in kegerator @ 39 F.
I sort of followed your recipe above, except i used all apple juice ( started with 5.5 gallons) ended up not having cloves on hand, so left that out, and added a little more of allspice and nutmeg

goal was to have a spiced hard cider for xmas....

fermintation started out really slow... it was sitting next to a simple cider I made same day, and was "way behind", then checked it today and the spiced cider went pretty crazy OG was 1.067, todays reading .094! sitting at approx 11% abv!

Best part is that is tastes amazing! its not sweet really, but I don't know if I am going to back sweeten or not, I may split the batch up and try both! it also seems alright as a still cider... ( wish I had 20 gallons of it right now so I could try all the varations!) I will report back to my findings and how things are going.

 
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Old 12-12-2012, 06:43 PM   #43
RacingRam
 
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Sep 2012
Madison, WI
Posts: 184
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Quote:
Originally Posted by mragin View Post
Messed around with the recipe a little based on what I had on hand:

4.5 gal. fresh apple cider
1 gal. Mott's apple juice
1 lb. brown sugar
5 cinnamon sticks
1 tsp cloves
1 tsp allspice
0.5 tsp nutmeg
Wyeast 1968


Brewed 11/12/12
Racked 11/26/12, added K meta and K sorbate as Rx'ed

OG: 1.072
FG: 1.012

Smells amazing, taste when taking gravity readings was dang good too. Will throw into keg when I have an empty available. Planning to carb to 2.25 volumes CO2, PSI ~9 in kegerator @ 39 F.
Kegged this and it's pretty good! The spices are a little understated, though. All I can really taste is the nutmeg. Might double them up next time. I also turned the CO2 up to 12 PSI to get a nice sparkly cider. It's been 2 weeks and it's almost gone.

It's pretty sweet too...might let it ferment a little longer next time and get that FG down closer to 1.
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RACING RAM BREWERY
  • A beer geek is someone who cares what they drink. A beer snob is someone who cares what YOU drink.
  • I just saw a man drinking a beer before noon but in his defense, he is me.
  • You know what they say: beer before liquor, never sicker. Liquor before pain killers and muscle relaxers, teepee town barbecue sound!

 
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Old 12-13-2012, 04:21 PM   #44
h0psnobery
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Aug 2012
Bismarck, North Dakota
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*subscribed

 
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Old 12-13-2012, 08:24 PM   #45
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Alright I need some opinions as to my next move with my cider...

as I said above, it fermented down very nicely, and is currently sitting at .094, adn 11.8% abv. It has a great taste, the spices came out nicely, a little strong nutmeg, but pretty good.

things I am thinking about doing
1. adding approx a quart of extra dark maple syrup to a secondary, and leaving it there for approx a week)
2. putting a light carb on it ( its not bad as a still cider, but I think it might be a little better lightly carbed)
3 instead of adding pure maple syrup, I was thinking about making a simple syrup out of brown sugar and adding that ( i used brown sugar in the boil recipe)
4. just leaving it alone, bottling it and cold crashing the bottles to avoid bottle bombs.

I am not concerened in losing some abv.. if it drops to 8/9 thats fine, it is going to end up in 12oz bottles in the end regardless, as I only have a single corny keg currently, so unless I have no other beer going I keg carb in that to reduce bottle sediment, then bottle from the keg.

thanks in advance for the thoughts and ideas!

 
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Old 06-19-2013, 05:48 PM   #46
jglazer
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Mar 2013
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Reviving an old thread... Do you added the cinnamon sticks and other spices right into the primary or do you strain the brown sugar mixture first then put it into the primary?

 
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Old 06-20-2013, 08:46 PM   #47
evolcoms
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Oct 2012
Hemet, Ca
Posts: 380
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I added mine straight to primary and left it for 5 weeks before I pasteurized. I have a bottle thats been ageing for 5 months. I'm going to let it go for a year.....hopefully. This is a great cider once aged.
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Old 11-03-2013, 04:14 PM   #48
SnowWolf
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Nov 2013
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that sounds really good...will have to give it a go

 
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Old 11-14-2013, 05:32 PM   #49
hennesey1
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Jul 2013
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I back sweeten mine and bottle carb no problem. Don't be scared

 
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Old 11-26-2013, 03:45 AM   #50
jimbostarr
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Nov 2013
Posts: 18
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4 gallons of apple cider without preservatives
1 gallon of cider for top-off
2 lb dark brown sugar (4 cups)
4 C white sugar
6 cinnamon sticks
1 Tblsp cloves
3 Tblsp cytalized ginger
tsp all-spice
1 Tblsp yeast nutrient

Nottingham English ale yeast e11

Put 4 gallons of cider in carboy with tsp Potassium Metabisulfate.

Boil the brown and white sugar in half of the remaining gallon of cider for 10 minutes. Add the cinnamon sticks, cloves and ginger and boil for another 10 minutes. When the liquid is cool (about 30 minutes) add to carboy using fine sieve over funnel. Let stand overnight. Top up to 5 gallons with remaining cider and pitch the yeast, and then add the yeast nutrient. Ferment at 55 to 72F until bubbles stop.

When fermentation is complete, rack off into secondary. For back sweetening: Stir in three cans of thawed apple juice concentrate.

OG no sugar: 5.5% abv, 1.04
OG w sugar: 12% abv, 1.09

Tomorrow I pitch the yeast!
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