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Old 04-18-2011, 05:46 PM   #1
jwynia
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Aug 2010
Minneapolis, MN
Posts: 122
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Yesterday I made a "bochet" cyser. I'm waiting to see how turns out before posting it in the recipes section, but thought I'd share the details here now.

The basic recipe was 4 gallons of "bottom shelf" apple juice from Costco and 5 pounds of caramelized/"burnt" clover honey, fermenting with Irish Ale yeast.



To process the honey, I put 5 pounds of it in my 10 gallon pot over a burner in the back yard. I cooked it until I just started smelling burnt marshmallow, at which point it was pretty dark.

To ensure I could pour it later, I added half a gallon of water to the burnt honey. If you do this, be VERY careful in that step as it spatters a fair bit and boiled honey is like napalm (though I had no problems when I did it).



Since there were quite a few bits of solidified/caramelized honey on the bottom/sides of the pot, I decided to add more liquid, add heat and dissolve them. Rather than adding more water, I just added one of the gallons of apple juice.

From there, I went fairly normally, putting the remaining 3 gallons of juice in the fermenter, adding the juice/honey blend on top and pitching the yeast.

While I would normally add things like vanilla, I'd like to enter this in competition (I have high hopes for it) and the cyser category is supposed to be just apples and honey as ingredients, so I held off from any other additions.

It's now in the fermenter and is the darkest cider I've ever made/seen.


 
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Old 04-18-2011, 06:31 PM   #2
OneCerebralSamurai
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Jan 2011
Desert, USA
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Thanks for sharing this! I look forward to hearing how it turns out.

This is something I would consider playing around with...

 
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Old 04-19-2011, 03:45 PM   #3
jwynia
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Aug 2010
Minneapolis, MN
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The smell coming out of the airlock is really appealing.

 
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Old 04-21-2011, 01:42 PM   #4
jwynia
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Aug 2010
Minneapolis, MN
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And, as of yesterday, the aroma coming out of the airlock has entered "rhino fart" territory. I know it's just a phase, but it's decidedly less pleasant when degassing this concoction.

 
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Old 04-21-2011, 07:20 PM   #5
SaltyTX
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Dec 2010
Clear Lake, Texas
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did you put some nutrient in there? Helps with the farts

 
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Old 04-21-2011, 07:34 PM   #6
jwynia
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Aug 2010
Minneapolis, MN
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That's exactly what I was thinking of doing when I get home tonight.

 
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Old 04-21-2011, 08:01 PM   #7
BigdogMark
 
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Quote:
Originally Posted by SaltyTX View Post
did you put some nutrient in there? Helps with the farts
As in makes them smell like rose petals, or just more plentiful?
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Old 04-21-2011, 10:10 PM   #8
SaltyTX
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Dec 2010
Clear Lake, Texas
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The only time my cider has smelled awful is when I forgot to add yeast nutrient. Every other time has been just fine during fermentation. I've used 3 different yeasts and multiple temperatures, only one the smelled I forgot to add the nutrient. It botched the batch, sulfur smell lingered post-kegging.

 
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Old 04-22-2011, 12:35 AM   #9
oldmate
 
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Nutrient is essential when dealing with honey as it has little to no nutrients for the yeast to eat up.
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Old 04-25-2011, 08:28 PM   #10
jwynia
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Aug 2010
Minneapolis, MN
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I added a bit of nutrient the day I indicated and the sulphuric smells died down. I'm continuing to degas and wait for this to finish fermenting.

 
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