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Old 06-12-2008, 03:21 AM   #11
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Quote:
Originally Posted by Cheesefood View Post
5 gallons of apple juice
let sit for 12 weeks before bottling or kegging
How much priming sugar would you add for bottling?

This does sound tasty!

Thanks!

Brent
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Old 06-12-2008, 03:25 AM   #12
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Quote:
Originally Posted by CBRent View Post
How much priming sugar would you add for bottling?

This does sound tasty!

Thanks!

Brent
Well, ya ain't gonna get a response outta cheesefood.....

To answer your question 3/4 of a cup of priming sugar should be fine. Let it condition for at least 3 weeks before drinking.
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Old 01-15-2009, 03:37 AM   #13
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Is the fermentation heavy on this? Would it require a blow-off tube?
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Old 03-07-2009, 11:36 PM   #14
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JM, I am fermenting this right now. It has been going for four days and no mess yet. Fermenting pretty steady, too! I'll let ya know if I get a mess!
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Old 04-02-2009, 05:09 AM   #15
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Do you need to heat this mixture to disolve the honey and syrup or do you just stir it to disolve?
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Old 04-23-2009, 09:00 PM   #16
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The fermentation wasn't very heavy at all. I just stirred it like crazy to dissolve everything. Once I was able to lift my spatula and see that there wasn't much honey and maple syrup stuck to it, I called it good. This is gonna get bottled tonight...I can't wait to taste it!
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Old 05-26-2009, 05:00 PM   #17
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A week ago I put in a 1.5 L test batch of this. I mixed it at a medium-low heat (no specific temp) to mix in the honey and Maple Syrup. Then I poured it into my test fermenter (The Nightmare Engine as I call it due to some of my tests) and pitched a pinch of Champaign dried yeast.

The NEXT DAY I had a nice thick foam on it. Some great smells coming from it too.

Now, a week later there are no surface bubbles, but the air lock is still popping out a bubble every minute or too. I think tonight I'm going to bottle for two weeks. Thoughts?

Also, anyone else here tried this recently?
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Old 12-07-2010, 03:05 PM   #18
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I made an apfelwein batch simlar to this (sub honey for 2.5 lbs brown sugar w/cotes des blanc yeast) and 3 cups of pure maple syrup (2 for primary fermentation, 1 to backsweeten).

I'm interested to see how it turns out.
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Old 01-04-2011, 12:43 AM   #19
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I somehow managed to get some solid sugars out of my last half gallon of pure maple syrup that i bought. Would anyone know if this would give a cider the same taste as using real syrup? The sugar tastes kinda like syrup but not much.
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Old 01-21-2011, 06:59 PM   #20
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I am making a batch of this right now with a buddy. We are both big fans of maple. I ended up using just 2.3lbs of honey and the one quart of the maple sugar. We didn't want it too strong so we mixed it with about 2.5L of warm water to dissolve it all which helped to bring it down. I will let you know how it goes and post pics of fermentation if I remember and there is interest. OG was 1.080.
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