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Old 05-30-2011, 11:57 PM   #11
krisagon
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Jun 2010
Philly
Posts: 135
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Yeah, I just heated up the honey until it was thinner, then let it cool for a bit.
One slight issue is that I did have a bottle bomb in the pasteurizing process.

I took out the bottles following Pappers' instructions, and was letting them sit on the kitchen countertop to cool, when one of them busted open.

No injuries or anything, I just got cider all over my pants. I'm going to let these bad boys age for a bit in a crate and see how they turn out.

So far not bad oldmate!



 
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Old 05-31-2011, 09:26 AM   #12
oldmate
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Jun 2010
Sydney, Australia
Posts: 869
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What temperature did you get it to? It might have been caused by an imperfection in the glass, rather than any gases! Glad there was no injuries!


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Old 06-01-2011, 12:46 PM   #13
Bridochristie
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May 2011
Glasgow
Posts: 44

Started this about 3 weeks ago, really looking forward to it.
Thanks fir the recipe

 
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Old 06-01-2011, 08:32 PM   #14
Seakow
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May 2011
Kansas City, Kansas
Posts: 2

I would like to try this but using maple syrup instead of honey, possibly even both. I'll be doing that this weekend, keep you all posted.

 
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Old 06-07-2011, 04:19 PM   #15
krisagon
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Jun 2010
Philly
Posts: 135
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Hey oldmate, how long do you let these guys bottle age?

 
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Old 06-09-2011, 11:35 PM   #16
oldmate
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Jun 2010
Sydney, Australia
Posts: 869
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I found it drinkable almost straight away. I think that was because I sweetened it up a bit too much initially. It depends on how long you let it age in bulk. I would say 3 months in either storage, bulk or bottles. As long as it is clear, I would say crack one open and see how it tastes. The longer you leave it, the more the apple taste will return!

I hope you like it!
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Old 06-21-2011, 03:49 PM   #17
Bridochristie
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May 2011
Glasgow
Posts: 44

Had this bottled for a week now, thought I'd open up a small bottle to test it and I must say I really liked it.

Thanks for the recipe, I'll be doing this again.

 
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Old 06-21-2011, 11:43 PM   #18
oldmate
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Jun 2010
Sydney, Australia
Posts: 869
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Very glad to hear it!
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Old 06-25-2011, 03:18 PM   #19
louie0202
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Jun 2011
Montgomery, Illinois
Posts: 287
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I carmelizec the sugar and then added it right away to the carboy....added the apple juice and all the carmelized sugar instantly hardened. Is this intentional should i have done this differently?

 
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Old 06-25-2011, 03:27 PM   #20
louie0202
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Jun 2011
Montgomery, Illinois
Posts: 287
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And then my carboy cracked....obviously I should have done something different.



 
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