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Old 02-18-2013, 07:13 PM   #161
ellicit
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Quote:
Originally Posted by manco171 View Post

that post was a little hard to understand, I was referring to this as the "original" recipe.
Manco,

Check the date of the very first posting as compared to the one you reference. This is the "original" recipe.
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Old 02-18-2013, 10:40 PM   #162
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Dave, that's what he just said.
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Old 02-19-2013, 03:06 PM   #163
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oops, guess I need to lay off the cider while trying to read the posts on my phone. My apologies Manco.
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Old 02-19-2013, 03:09 PM   #164
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Been reading another post where they're using Brett to ferment the cider and coming up with some great flavors... Has anyone here tried this? I'm thinking of trying a Brett with this recipe in lieu of Notty and see what it turns out to be... Could be interesting.
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Old 02-20-2013, 01:10 AM   #165
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I say go for it. I had a batch of cider that I back sweetened with red hots. It was too sweet so I used some wit beer yeast to dry it out. It was interesting. But I won't do it again. 1 gallon batches are great for new ideas.
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Old 02-20-2013, 03:43 PM   #166
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im thinking of brewing a version of this. maybe cutting the caramel and cinnamon by half and throwing 2 split vanilla beans in the secondary. Also im going to ferment with Pacman as opposed to the notty.

im thinking this is gonna be goooooood!
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Old 02-23-2013, 12:00 AM   #167
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I'm having a hard time locating the dextrose. Does anybody know if another kind of sugar could be substituted in its place?
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Old 02-23-2013, 01:04 AM   #168
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I used table sugar.
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Old 02-23-2013, 01:22 AM   #169
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Quote:
Originally Posted by Clifton
I used table sugar.
Ok and I take it that it turned out fine?
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Old 02-23-2013, 03:50 PM   #170
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Quote:
Originally Posted by RJ15092
I'm having a hard time locating the dextrose. Does anybody know if another kind of sugar could be substituted in its place?
You can use corn sugar or dme from your LHBS
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