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Old 07-28-2011, 10:29 PM   #21
Foomoochoo
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Mar 2011
Gettysburg, PA
Posts: 50

One other thing, there are a lot of gross lees on the bottom of the carboy. Nothing more than I see when making fruit wines.

 
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Old 07-29-2011, 12:35 AM   #22
Brewmiser
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Jul 2010
Meadville, PA
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let me know how this turns out, i might have to try a small batch of this.
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Old 07-29-2011, 08:09 AM   #23
Insomniac
 
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Apr 2011
Oxford, UK
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Banana will make for a lot of lees, did you squeeze the bag of banana/oats to get some water back or just lift it out?

 
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Old 07-29-2011, 12:02 PM   #24
Foomoochoo
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Mar 2011
Gettysburg, PA
Posts: 50

I smashed the bag a little while steeping. Then put it into a glass bowl to drain while mixing sugar. Added the drippings back in after squeezing a little. Once tea and sugar were mixed, I set the pot in cold water to cool it faster.

 
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Old 08-02-2011, 04:54 PM   #25
Foomoochoo
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Mar 2011
Gettysburg, PA
Posts: 50

Ok. I spoke to a family member who I have never met before. He gave me some clarification on the recipe.

His name is Liam and he was my grandmothers cousin. His Uncle was always called Old Fuzzy. It is said he never shaved once in his life and that is why everyone called him Old Fuzzy. He passed the recipe on to my grandmother and a few others.

Anyhow, Liam used to help my grandmother make this cider. Wild yeast she collected on apple peals is what was used for the yeast. She would mix apple peals, raisins, and a little lemon juice in warm water and let is sit.

He couldn't remember fully but, thought that she used light brown sugar.

She always transferred the cider into a bucket after 5-7 days, cleaned out the junk on the bottom of her glass container, then put the cider back into the glass container. Used more apple juice to replace what was lost after transfer. He said she never messed with teh stuff on the bottom.

She would always make a batch of this for a family reunion or picnic or some other special occasion. It would go very fast and was always a big hit. he had no idea about long time storage because it was never stored for longer than a couple weeks.

The talk with Liam really cleared up some things I have been thinking about. Also, I feel that using our current sanitation and preserving processes will not change the the recipe too much and can only improve on it.

So, I took a gravity sample today. It was down to 1.006 so I racked into a clean carboy. I topped up with another 1/2g of apple juice. I did not use any campden tabs or anything (although I sanitize with a meta solution and carboy and tools are wet when used). The cider had a slight banana/fruity nose and a nice caramel taste with a good body. I can only assume that it would ferment dry without transfer or cold crashing at this point.

I will continue to keep an eye on it.

 
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Old 08-02-2011, 05:31 PM   #26
Kahler
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Oct 2010
Astoria, NY
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^thats awesome!
Keep us up to date

 
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Old 08-13-2011, 02:35 PM   #27
Ckarsanac
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May 2011
Nashville, TN
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More updates please!!

 
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Old 08-14-2011, 08:33 PM   #28
RKFM
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Aug 2011
Laurel, MD
Posts: 10

Looking forward to knowing how it turns out as well!

 
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Old 08-15-2011, 12:37 AM   #29
Foomoochoo
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Mar 2011
Gettysburg, PA
Posts: 50

Sorry all. I just got back from a week vacation. I will take some samples tomorrow and report.

 
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Old 08-15-2011, 06:19 PM   #30
Foomoochoo
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Mar 2011
Gettysburg, PA
Posts: 50

OK. SG has been at 1.004 for 8 days. Tastes like a dry cider with good body. I will be bottle carbing with apple concentrate when I get the time. Stabilizing, backsweetening, and kegging would work great with this cider. Next batch I will probably cold crash around 1.010 or so for a sweeter, still cider unless I get a keg system by then. I may also do a spiced batch for the christmas season.

 
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