Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > whoa! Thanks for the info, I have a resounding success!!!!!
Reply
 
Thread Tools
Old 11-09-2010, 03:10 AM   #1
selfdestructed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Michigan
Posts: 60
Default whoa! Thanks for the info, I have a resounding success!!!!!

Well, I read what you guys said, took in the lessons, and got started.

7 days in the fermenter, I ma sitting at 7% alcohol, sweet and bubbly, VERY VERY smooth taste!

Wow!

My recipe:

5 gallons pasterized, 4lbs light brown sugar

I campdened the cider while I put the champagne yeast into a small bottle with 12 oz of juice.

After 2 days, I added the juice ot the fermenter.

1 week later, lots of bubbles, hell loads of flavor.

I have to resist the urge to bottle it and drink it right now!


selfdestructed is offline
 
Reply With Quote
Old 11-09-2010, 03:11 AM   #2
oldmate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

Predictions: It will be gone within 2 weeks, all intentions of aging will be thrown out the window.

... well that's what I do. Enjoy it!


oldmate is offline
 
Reply With Quote
Old 11-09-2010, 12:39 PM   #3
gratus fermentatio
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
gratus fermentatio's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 10,811
Liked 1851 Times on 1063 Posts
Likes Given: 4550

Default

Oldmate's right; time to start another batch!
gratus fermentatio is online now
 
Reply With Quote
Old 11-09-2010, 01:02 PM   #4
bernerbrau
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Nashville, TN
Posts: 8,526
Liked 27 Times on 26 Posts
Likes Given: 13

Default

After I kegged my latest cider batch, I had six friends over the following Sunday.

Don't do that if you want any for yourself
bernerbrau is offline
 
Reply With Quote
Old 11-09-2010, 03:50 PM   #5
selfdestructed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Michigan
Posts: 60
Default

At this point, I am thinking of bottling now, then bottle pasterizing in a week.

For a test, I did one bottle last night, gonna chill it on Saturday and drink it Sunday.

I am shocked at how much alcohol is in it already, champagne yeast must be really good.

If I were to let it go clear, I would lose this sweet apple goodness, so looks like cloudy cider for me!
selfdestructed is offline
 
Reply With Quote
Old 11-16-2010, 04:22 AM   #6
selfdestructed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Michigan
Posts: 60
Default

Ok, bottle pasterized today.

I ended up with 10% abv cider. It is sweet, and boy oh boy it is good.

Only took 13 days though, which is strange.

I used chamapgne yeast, but after 10 days, it was so dry it was crazy.

I added a gallon of fresh cider, and bottled it, took 9 hours to carb.

I popped some bottles, purely to make sure the taste was up to snuff, and surely 1 bottle can't give an accurate description, so 2 where in order.

I plan on getting 10 gallons this weekend, making 1 in the pastic fermenter, same recipe, and one more with beer yeast, and doing the atomic fireball thing.

If it goes as well as the first batch, I will have more before christmas.

The batch on the glass carboy, I am going to let sit over the winter, unless, of course, it takes off like this first batch does.
selfdestructed is offline
 
Reply With Quote
Old 11-16-2010, 10:35 AM   #7
oldmate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

What's this atomic fireball thing?

... What is an atomic fireball?
oldmate is offline
 
Reply With Quote
Old 11-16-2010, 12:41 PM   #8
roadymi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Middle of the Mitten, Michigan
Posts: 814
Liked 33 Times on 31 Posts
Likes Given: 6

Default

Atomic Fireballs are a hard candy. They are cinamon based and very "hot" on the tongue. Rumor has it that 10 candies / gallon comes out very tasty.
roadymi is offline
 
Reply With Quote
Old 11-16-2010, 04:34 PM   #9
Knight03
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Russellville, Arkansas
Posts: 40
Default

So did it turn out sweet or dry? Did you back sweeten with fresh cider? Will the fresh cider not keep the fermenting going in the bottle? Or did you kill the yeast with some thing. Sorry somany noob questions in one post..
Knight03 is offline
 
Reply With Quote
Old 11-17-2010, 12:23 AM   #10
selfdestructed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Michigan
Posts: 60
Default

It was dry, and very alcoholic.

I back sweetened it with splenda, primed with 1/2 gallon of cider, with preservatives.

I bottle pasterized it, and have lots of carbonation.


selfdestructed is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Success :) thrall Cider Forum 6 10-11-2010 02:51 PM
Success!!!!! Lunarpancake Cider Forum 2 10-24-2009 01:02 PM
I thought I would share some info FSR402 Cider Forum 3 10-21-2009 08:11 PM
Info for a Perry. Arneba28 Cider Forum 2 10-01-2009 10:09 PM
Background info on antique apples casebrew Cider Forum 1 10-22-2006 01:45 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS