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Old 12-19-2011, 03:08 AM   #11
RelicBrewingSupply
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Nov 2011
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If you don't carbonate, this is incredibly sweet! I usually bottle in 22 ouncers and they're not bad for being a sweet drink.

 
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Old 12-19-2011, 03:33 AM   #12
Bookem15
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Apr 2011
Davenport, Wa
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Am I missing something ? It says 2 cups water for the syrup but then you reduce by half. The recipe calls for more than that are you making 2-3 times that amount you have listed?

 
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Old 12-19-2011, 01:58 PM   #13
D_Nyholm
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Mar 2011
Sayville, NY
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Did anyone take an O.G. of this? I'm at 1.030 after a little over a week of activity. I thought I would be closer to 1 by now! Tasted a small sample and it tastes like Apple cider champagne, pretty darn sweet right now, but to be expected.

 
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Old 12-20-2011, 08:32 PM   #14
xsists
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Nov 2006
Waukesha, WI
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Quote:
Originally Posted by Bookem15 View Post
Am I missing something ? It says 2 cups water for the syrup but then you reduce by half. The recipe calls for more than that are you making 2-3 times that amount you have listed?
12oz = 1.5 cups. 2 cups of water + 2 cups of sugar = 4 cups reduced to half is 2 cups, that should be plenty of syrup to use for the recipe.

I think I'm going to whip some of this up tonight. Wish I found this sooner so I could have some ready for xmas!

Quote:
Originally Posted by D_Nyholm View Post
Did anyone take an O.G. of this? I'm at 1.030 after a little over a week of activity. I thought I would be closer to 1 by now! Tasted a small sample and it tastes like Apple cider champagne, pretty darn sweet right now, but to be expected.
The OP shows OG as 1.054 and FG at 1.010.

 
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Old 12-21-2011, 03:04 PM   #15
RelicBrewingSupply
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Nov 2011
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Quote:
Originally Posted by Bookem15
Am I missing something ? It says 2 cups water for the syrup but then you reduce by half. The recipe calls for more than that are you making 2-3 times that amount you have listed?
Yes, that's is just the measurements I use to keep it simple and it leaves me with extra syrup which I use at a later date.

 
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Old 12-21-2011, 03:07 PM   #16
RelicBrewingSupply
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Nov 2011
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Also to limit any confusion I only use campden in the recipe, by adding the syrup and concentrates then bottle they carbonate perfectly and the co2 pressure inhibits the yeast from further carbonating to the point of bottle bombs. Chill before opening. If you add the K sorbate to the mix you will have a very sweet and flat (still) cider.

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Old 12-21-2011, 10:05 PM   #17
D_Nyholm
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Mar 2011
Sayville, NY
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Any idea when the F.G. was taken? Is that before or after the addition of the concentrate and the brown sugar/cinnamon mixture?

 
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Old 12-21-2011, 10:30 PM   #18
xsists
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Nov 2006
Waukesha, WI
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Quote:
Originally Posted by RelicBrewingSupply View Post
If you add the K sorbate to the mix you will have a very sweet and flat (still) cider.
Unless you force carb in keg.

 
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Old 01-06-2012, 01:49 AM   #19
D_Nyholm
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Mar 2011
Sayville, NY
Posts: 1,264
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Just wanted to give a response as I made this for the holidays and it was a hit. I did made a change of only using 1 can of concentrate per 2 gallons of juice. Otherwise it was way too sweet for my tastes and everyone who tasted it seemed to love it. At a holiday party, i brought a 12 pack and a growler and they were gone very quickly. I will be making this again, just a little drier next time. I haven't tested the final product, but when i was testing how much concentrate to add, i brought it up to 1.022.

 
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Old 01-31-2012, 03:14 AM   #20
Joneszen
 
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Jan 2012
Cloquet, Minnesota
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Does it matter how hard I mix it up ay this point (after fermentation+campden tabs). I do not want to mess it up by adding o2 from the mixing.....Should I just let it dissolve.

 
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