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Old 10-17-2010, 04:02 PM   #21
daugenet
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1g of Motts Apple Juice
1 cinnamon sticks
1/4 tsp of nutmeg
1/4 cup brown sugar
1/8 tsp yeast nutrient
WASHED White Labs WLP013 London Ale Yeast (approx 1/4 oz yeast with 1/2 oz wash on top, some yeast still in suspension) I had just racked to a keg so I feel confident the yeast was pretty fresh.

I boiled the cinnamon sticks in 1/2 gallon of Apple Juice, for 10 mins with the yeast nutrient. I added the nutmeg . I cooled that down in an ice bath and added it to the primary with the other 0.5g of Apple Juice.

OG was 1.052.


I am hoping that I have enough nutmeg though after reading the previous post I may be a little short. I will taste the cider when I take a sample and make an addition of more juice and nutmeg if I feel it needs more.

One thing to check on is the date of the nutmeg. The "fresher" it is the more flavor it will generally impart. I know that some spices tend to sit in peoples' houses (myself included) for several years and they tend to lose their punch. After checking the date on mine I have the feeling I should have upped the amount I used. Oh well. There is always round 2! I will report back later this week when I have more info.

 
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Old 10-18-2010, 09:05 PM   #22
bigcountrybrew
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Nov 2009
Michigan
Posts: 85

Quote:
Originally Posted by daugenet View Post
1g of Motts Apple Juice
1 cinnamon sticks
1/4 tsp of nutmeg
1/4 cup brown sugar
1/8 tsp yeast nutrient
WASHED White Labs WLP013 London Ale Yeast (approx 1/4 oz yeast with 1/2 oz wash on top, some yeast still in suspension) I had just racked to a keg so I feel confident the yeast was pretty fresh.

I boiled the cinnamon sticks in 1/2 gallon of Apple Juice, for 10 mins with the yeast nutrient. I added the nutmeg . I cooled that down in an ice bath and added it to the primary with the other 0.5g of Apple Juice.

OG was 1.052.


I am hoping that I have enough nutmeg though after reading the previous post I may be a little short. I will taste the cider when I take a sample and make an addition of more juice and nutmeg if I feel it needs more.

One thing to check on is the date of the nutmeg. The "fresher" it is the more flavor it will generally impart. I know that some spices tend to sit in peoples' houses (myself included) for several years and they tend to lose their punch. After checking the date on mine I have the feeling I should have upped the amount I used. Oh well. There is always round 2! I will report back later this week when I have more info.
Very Nice! I was thinking of adding brown sugar too. Looking forward the report on this one.

 
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Old 10-26-2010, 08:32 PM   #23
corbomite
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Feb 2010
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I read this thread and got curious about making a clone of woodchucks fall seasonal. My wife had a 6-pack so I measured the FG. It came out at 1.060! I knew it was a little sweet but I didn't think it would be that much. This is pretty unfortunate because I do not keg and I am not sure I want to pasteurize.
In any case, its an awesome cider and when I get a kegging system this will be at the top of my to-brew list.

 
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Old 10-26-2010, 08:37 PM   #24
daugenet
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Quote:
Originally Posted by corbomite View Post
I read this thread and got curious about making a clone of woodchucks fall seasonal. My wife had a 6-pack so I measured the FG. It came out at 1.060! I knew it was a little sweet but I didn't think it would be that much. This is pretty unfortunate because I do not keg and I am not sure I want to pasteurize.
In any case, its an awesome cider and when I get a kegging system this will be at the top of my to-brew list.

That is kind of odd b/c I dont perceive it as being that sweet (1.06). Is that reading from when it was flat?

 
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Old 10-26-2010, 08:47 PM   #25
bernerbrau
 
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I have some of these in my fridge right now, although my apple-pear cider/felwein is also in the keg, and it came out tasting a whole lot like high-octane Strongbow, so I'll be working on that for the time being...

 
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Old 10-27-2010, 12:45 AM   #26
corbomite
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Feb 2010
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Quote:
Originally Posted by daugenet View Post
That is kind of odd b/c I dont perceive it as being that sweet (1.06). Is that reading from when it was flat?
yea I waited till carbonation and head died down. I think it has kind of a tart bite that balances out the sweetness. It would be interesting to test the gravity on a woodchuck granny smith because it seem sweeter to me.

 
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Old 11-29-2010, 04:55 PM   #27
flyweed
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Oct 2008
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anyone else made this yet? I think I am going to through together a batch of this, but add dark brown sugar to the recipe...and then will be skipping the early cinamon stick and nutmeg additions, but using cinnamon and nutmeg flavor extracts at Kegging time to give it just the right "flavor" for that fall/winter hard cider.

Dan
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Old 11-29-2010, 05:12 PM   #28
daugenet
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The last batch I made was getting a little closer. I added some oak essence (from AHS) and it definitely bumped it in the right direction. let us know how it turns out!

 
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Old 12-07-2010, 12:03 AM   #29
bkwing
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Aug 2010
Tampa
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Since I have been making my own cider, I've kinda lost my taste for Woodchuck...but I will admit that I really enjoyed the Fall seasonal. It disappeared too quick here in town.

 
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Old 12-07-2010, 07:34 PM   #30
JonClayton
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Dec 2009
Anderson, South Carolina
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LOL, I have a few of these in the fridge right now. I was enjoying them until someone mentioned that it taste like "juicy fruit" gum, it has not been the same since!

It is pretty good though.

 
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