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Old 02-23-2013, 05:23 PM   #171
Sevenal
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Apr 2012
Atlantic Beach, NC
Posts: 87
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can't help but wonder what the DME would do to the flavor of the fruit profile?



 
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Old 02-23-2013, 06:21 PM   #172
RJ15092
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Oct 2012
Posts: 7

Ok thanks for the help.



 
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Old 02-23-2013, 11:18 PM   #173
ellicit
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Feb 2011
, UTAH
Posts: 85
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Quote:
Originally Posted by RJ15092 View Post

Ok and I take it that it turned out fine?
Yeah I've done the same as Clifton. I generally substitute white table sugar in most of my recipes if I'm out of corn sugar. It just takes a little longer to break it down is all.

 
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Old 03-29-2013, 01:48 PM   #174
mattsilf
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Mar 2013
Posts: 46

I would like to make this a still cider. If I add my k sorbate just before I bottle, like with wine, it wont carb and I wont have bottle bombs, correct?? Also, would I add my syrup right from the start or would I wait til I rack to a secondary?....still new to this and would like any direction you could give me on making this a still, SAFE cider lol

 
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Old 04-01-2013, 08:05 PM   #175
Clifton
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Jun 2007
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Add your k sorbate and k meta. Wait a few days. Add your syrup then bottle.

 
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Old 04-01-2013, 08:15 PM   #176
mattsilf
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Mar 2013
Posts: 46

Quote:
Originally Posted by Clifton View Post
Add your k sorbate and k meta. Wait a few days. Add your syrup then bottle.
Thanks for the help

 
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Old 04-06-2013, 11:23 PM   #177
casesensative
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Jan 2013
Posts: 88
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I don't understand how to campden tablets prevent bottle bombs if they don't inhibit or kill the yeast...


Well I guess this is the answer I found in one of relic's posts:

"Wine yeasts are very hearty and will eat every bit of sugar and make bombs in any normal bottle. The Nottingham can only withstand so much pressure and co2 content before it will die."

If I bottle this with us-05 in champagne bottles with a ton of sugar will it carb until the yeast die? so it would be carbed and also give me sweetness as well?

 
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Old 04-07-2013, 05:07 PM   #178
ellicit
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Feb 2011
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Posts: 85
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Quote:
Originally Posted by casesensative View Post
I don't understand how to campden tablets prevent bottle bombs if they don't inhibit or kill the yeast...

Well I guess this is the answer I found in one of relic's posts:

"Wine yeasts are very hearty and will eat every bit of sugar and make bombs in any normal bottle. The Nottingham can only withstand so much pressure and co2 content before it will die."

If I bottle this with us-05 in champagne bottles with a ton of sugar will it carb until the yeast die? so it would be carbed and also give me sweetness as well?
No, the bottles will not explode for say but when you open the bottle you will end up with only a half of the original product as it will become a geyser. Campden prevents "wild yeast" from growing is all, which can become common especially in fruit juices.
Best method I have found is to skip the K sorbate add the syrup and additional concentrates, the campden, then bottle and let the bottles sit in a location between 68-72 degrees for 6-7 days....at 6 days crack a bottle to see if its carbonated enough for your liking.... if so, I suggest you check out Stove Top Pasteurization or like in my case I have a Bosch dishwasher that gets really hot, so after a week I stick the bottles in the dishwasher without detergent and let it cook the bottles. Heat is the on,y surefire way to kill the yeast and still maintain a naturally carbonated beverage.

Also, I did find out the hard way that even Notty in a regular bomber beer bottle will explode and/or make geysers.

 
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Old 04-07-2013, 10:07 PM   #179
halflyfe
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May 2012
Posts: 1

Hey this is a terrific recipe! I've brewed this a few times and is a favorite among my friends. Easy to make. My only comment was that it was a bit more sweet than preferred. So in an attempt to make it more semi sweet I changed the yeast to White Labs English Cider Yeast. (YLP775) and used 3 cans of concentrate instead of 5. The cinnamon flavoring works very well.

I give this two thumbs up!

 
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Old 04-16-2013, 10:49 PM   #180
mellomoose
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Dec 2011
Aptos, California
Posts: 41


Thanks for the recipe. This is the first thing I've made that justifies my brewing hobby to my wife.

I bottled in 16oz PETs to avoid bottle issues with over carbonation and haven't had a problem...yet.

After bottling, I let them sit in the dark at room temperature for about a week until the bottles started to firm up, then I threw them in the freezer for a few hours, and then transferred them into the fridge.

Can't really add anything else to what's been posted so far, but I will confirm that if you follow the original instructions, you'll get a mighty fine cider.



 
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