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Old 06-22-2010, 09:24 PM   #11
clinton
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Jun 2010
Seattle
Posts: 6

Also, I see you have the 5 lbs of dark sugar to start. sounds delicious, but what's the tipping point for too much sugar to start with? Is there a formula you use?

 
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Old 07-28-2010, 08:46 AM   #12
clinton
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Jun 2010
Seattle
Posts: 6

So I started my Xmas cider with 4 gallons of apple juice, 4lbs of brown sugar and 2lbs of sugar in the raw with 1gallon of water. We plan to kill the yeast and back sweeten it with apple concentrate and then add the maple syrup along with some Cinnamon and a few other things. should be tasty, I just hope we use the right amount of syrup.

 
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Old 08-06-2010, 02:46 AM   #13
johnnyo1977
 
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Nov 2009
Coatesville,Pa
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Sorry to take so long to get back to ya. I have not been checking on here for a month or so now.
I usually go with a one pound of sugar per gallon of juice.

looking forward to hearing how your cider turns out. Keep me posted.
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Old 09-19-2010, 04:40 PM   #14
johnnyo1977
 
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Ok I entered this in a competition for the first time LVHB Malt Madness 2010. It took 1 place. there were 14 entries in the cider category. I entered it as a New England Cider.
I am waiting for the sheet to come in and will post what the comments.
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Old 09-21-2010, 08:45 AM   #15
clinton
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Jun 2010
Seattle
Posts: 6

So we used two cans of apple concentrate after killing the yeast. We then used I 120ml bottle of maple syrup. Gotta say it only made it sweeter. didn't give any more of a maple taste. but it was good. Also put in orange peel, lots of cinnamon and Nutmeg and coriander. good stuff.

 
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Old 10-21-2010, 03:26 PM   #16
therealrsr
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Oct 2010
O'Fallon, Missouri
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Been researching to build a tradtitional recipe last few days. Clinton, i've seen 1.5lb/gallon, and not from a rocket fuel fan. Per a professor at Cornell.edu, "3. To the cider add 1lb. of sugar per gallon for a dry hard cider (not sweet) or 1 1/2 lbs. for a sweet drink. Honey can be substituted for sugar on a pound per pound basis. "

 
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Old 11-01-2010, 10:41 PM   #17
woodardg
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Oct 2010
lenoir city, tn
Posts: 33

Quote:
Originally Posted by clinton View Post
So we used two cans of apple concentrate after killing the yeast. We then used I 120ml bottle of maple syrup. Gotta say it only made it sweeter. didn't give any more of a maple taste. but it was good. Also put in orange peel, lots of cinnamon and Nutmeg and coriander. good stuff.
what happen if you put cinnamon in at the start ??

 
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Old 11-01-2010, 11:27 PM   #18
johnnyo1977
 
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during fermentation you will probably loose alot of the flavor from the cinnamon. I would add that to the secondary along with nutmeg and coriander.
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Old 11-02-2010, 09:22 AM   #19
woodardg
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Oct 2010
lenoir city, tn
Posts: 33

Quote:
Originally Posted by johnnyo1977 View Post
during fermentation you will probably loose alot of the flavor from the cinnamon. I would add that to the secondary along with nutmeg and coriander.
think you

 
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Old 11-09-2010, 05:22 PM   #20
heatherdearest
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Nov 2010
Syracuse, NY
Posts: 13

Do you really need to heat up the cider? We just started our very first batch about a month ago and we were told not too, and actually to add the yeast when the cider was at room temp. At 4 weeks in our cider stopped bubbling completely so we racked it off and tasted it and tested that alcohol content. we were at 13% Alcohol and it was delicious, but we wanted it sweeter so we added 1 more cup sugar and topped it off with more fresh cider. Im hoping we didnt ruin it! Any suggestions?

 
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