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Old 05-31-2010, 07:24 PM   #21
BrewFrick
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Feb 2007
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Quote:
Originally Posted by BrewFrick View Post
Very glad everyone enjoys my recipe so much. I just put another one together using my original as a base, not too much different but I added in some limeade concentrate for some acid and a little citrus flavor.

8 cans of Apple Juice Concentrate (Great Value Brand)
2 cans of Limeade Concentrate (Great Value Brand)
2 Gallons Apple Juice (Great Value Brand)
2 lbs Demerera Sugar (easy to find in sugar and baking goods section)
Nottingham Dry Ale Yeast
Yeast Nutrient
Topped up to 5.5 gallons with more apple juice


I spent $15 total on the ingredients at Wal-Mart, except the Notty which I have a stash of.

I am hoping that the limeade will amp up the apple flavor and add a little citrus bite to it also.
This has turned into the most flavorful of my batches yet, I bottled it today after three weeks in secondary and added in a cup of corn sugar to carb it up nice and sparkly. Great apple flavor, almost perfect sour apple taste with a little left over sweetness to balance. I plan on getting it carbed to the desired volume and then putting it all in the fridge to pullin the bubbles and stop any further ferment.

Keep tuned in as I have another variant of this recipe in the works with cranberry/dark cherry juice and brown sugar.

 
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Old 07-01-2010, 02:07 PM   #22
FilJos
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Sep 2005
Under the North Star
Posts: 48

I started a variation of this last Friday. I used a six-gallon Better Bottle and filled it with about 5.5 gallons of apple juice, 4 cans of frozen apple juice concentrate, 4 cans of apple-cranberry concentrate, 2lbs of sugar in the raw, 1lb of clover honey, forgot to put in yeast nutrient, and pitched in a yeast starter that I made with the only yeast I had on hand: 1 packet of Muntons and 1 packet of Red Star Montrachet. I figured an ale yeast like Muntons might balance out that "rocket fuel" taste that the Montrachet can sometimes impart, but didn't want to go straight with the muntons because I wasn't sure how it would taste.

I have to say that fermenting cider is one of my favorite smells in the world.
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Secondary: Beer, wine, or cider
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Old 01-10-2011, 06:52 AM   #23
ShakerD
 
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Oct 2010
Calgary, AB
Posts: 393
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Quote:
Originally Posted by BrewFrick View Post
Very glad everyone enjoys my recipe so much. I just put another one together using my original as a base, not too much different but I added in some limeade concentrate for some acid and a little citrus flavor.

8 cans of Apple Juice Concentrate (Great Value Brand)
2 cans of Limeade Concentrate (Great Value Brand)
2 Gallons Apple Juice (Great Value Brand)
2 lbs Demerera Sugar (easy to find in sugar and baking goods section)
Nottingham Dry Ale Yeast
Yeast Nutrient
Topped up to 5.5 gallons with more apple juice


I spent $15 total on the ingredients at Wal-Mart, except the Notty which I have a stash of.

I am hoping that the limeade will amp up the apple flavor and add a little citrus bite to it also.
I made this and it turned out awesome. For how high it is in alcohol it's shockingly smooth. A couple pints of this and BAM your hammered.

I am going to brew it again right away.

 
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Old 01-10-2011, 02:59 PM   #24
WhitzEnd
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Sep 2010
Oklahoma City
Posts: 20

BrewFrick This sounds like a great recipe. I would love to brew a batch of it and do the science-y part to figure out all the gravity measurements.

BTW. I see you mentioned WalMart in OK. Where in OK are you? Im in OK as well. PM me if you dont want to post it on here.

 
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Old 01-11-2011, 05:12 AM   #25
blizzard
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Mar 2009
Denver, CO
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Looks like a good recipe BrewFrick. Quick questions for you. If the yeast crap out and leave a sweet cider, how are they kicking back up to eat the additional corn sugar for carbonation? Also, did you age this at all prior to drinking, or is it smooth and apple-y after carbonating?

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Old 01-20-2011, 03:20 AM   #26
GSM
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Sep 2010
Haymarket
Posts: 33


Quote:
Originally Posted by BrewFrick View Post
This has turned into the most flavorful of my batches yet, I bottled it today after three weeks in secondary and added in a cup of corn sugar to carb it up nice and sparkly. Great apple flavor, almost perfect sour apple taste with a little left over sweetness to balance. I plan on getting it carbed to the desired volume and then putting it all in the fridge to pullin the bubbles and stop any further ferment.

Keep tuned in as I have another variant of this recipe in the works with cranberry/dark cherry juice and brown sugar.
how long did you let it go in the primary? Do you know what the final gravity was?

 
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Old 01-20-2011, 05:58 AM   #27
ShakerD
 
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Oct 2010
Calgary, AB
Posts: 393
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I can't answer for BrewFrick but I left it in the primary for 1 month like I do with all my brews. Then racked to keg and force carbed. It racked clean and clear. We were drinking it on ice before it even cooled down to serving temp

I don't think you could carb this in a bottle by adding sugar since it has a residual sweetness and the yeast is at it's max consumption.

cheers

 
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Old 01-20-2011, 06:43 AM   #28
GSM
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Sep 2010
Haymarket
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thx shakerD - I'll be making this tomorrow

 
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Old 01-22-2011, 04:29 AM   #29
oxybrew
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Jan 2010
Indiana
Posts: 8

Does anyone out there think you could carb this in a bottle? I am hoping so but ShakerD might just be right.

 
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Old 01-23-2011, 12:20 PM   #30
Knight03
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Oct 2010
Russellville, Arkansas
Posts: 39

Has anyone bottle carbed this?

 
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