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Old 02-02-2010, 01:22 AM   #1
Bush_84
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Jan 2010
Minnesota
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Hey all. Just got my brew kit in the mail yesterday, and had all the ingredients ready. So today and threw it all together. Here is my recipe (I think I used a lot of sugar...we'll see).

4lbs light brown sugar
1-2lbs of regular sugar
5 gallons apple juice
Nottingham yeast (soaked in water per instructions before pitching)
3lbs honey (not sure which kind, just some store bought stuff)
2tablespoons yeast energizer
4teaspoons yeast nutrient
OG-1.105
FG-TBD

Can't wait for this to get done!!! Any constructive criticism about my recipe? I have a glass carboy on order and I'm going to fill it with a raspberry mead next (still have a 6gal BB for the cider secondary).

 
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Old 02-02-2010, 01:40 AM   #2
goose1873
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Dec 2009
Erie, PA
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That should make a nice strong cider! give it time...ciders (like wine) need a long time to condition. Just don't give up on it...My last cider tasted like poo for atleast 6 months but did come around

 
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Old 02-02-2010, 01:41 AM   #3
Grizzlybrew
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That's a lot of sugar!!! The good news is that the nottingham will probably crap out early, leaving a sweet cider if that's what you like. That, coupled with the probably ~10% alcohol you'll get and you got one hell of a cider!
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perhaps a line of single hop IPA's - there's so many new hops out there!!!

 
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Old 02-02-2010, 01:46 AM   #4
Bush_84
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Jan 2010
Minnesota
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I happen to like sweet cider. So this will be interesting.

 
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Old 02-02-2010, 01:59 AM   #5
brewagentjay
 
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Alabama
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Sounds good to me......I'm looking for a sweeter cider I think be great for the SWBO let me know how it turns out.
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Old 02-02-2010, 02:16 AM   #6
Bush_84
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Jan 2010
Minnesota
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Does anybody know what would be a better temperature to ferment in? Warmer like 68-75 or colder as in my basement (not sure how cold it is).

 
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Old 02-02-2010, 02:54 AM   #7
CandleWineProject
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Dec 2009
Pacific NW
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Quote:
Originally Posted by Grizzlybrew View Post
That's a lot of sugar!!! with the probably ~10% alcohol you'll get and you got one hell of a cider!
That's no cider - it's a wine at that point!

 
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Old 02-02-2010, 04:02 PM   #8
goose1873
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75 is too warm...as a general rule i would stick to the lower end of the yeast range and then warm up a little once its almost done...

 
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Old 02-02-2010, 04:08 PM   #9
goose1873
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Dec 2009
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also I think the yeast nutrient and energizer were a little overkill sill awesome. Depending on what you are fermenting in, I would recommend a blow off instead of a airlock...might get a little crazy for the first 2-3 days

 
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Old 02-03-2010, 03:09 AM   #10
Bush_84
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Jan 2010
Minnesota
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Well I've been gone all day long. I come back to a bubble about every 5-10 seconds. The temperature on the bucket shows 64-66 degrees. So that's good so far. If it gets too high I'll have to move it downstairs.

Ya the nutrient and energizer thing...I read the instructions wrong. It said teaspoon, but I read it as tablespoon. Nubcake.

 
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