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Old 09-06-2011, 01:16 AM   #11
dayflyer55
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Oct 2010
cleveland ohio
Posts: 59
Liked 9 Times on 5 Posts


By the way, this actually ended up clearing nicely after a couple days in the bottle, wasn't expecting it to


 
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Old 09-10-2011, 03:30 AM   #12
pattycakes888
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Sep 2011
New Paltz, NY
Posts: 27
Liked 1 Times on 1 Posts


Ugh! i wish i saw this a few weeks ago, i was trying to find an quick and easy hard cider recipe....left it in the primary too long, ended up with super strong, smelly, cider....which if you can get over the smell taste like a very dry wine but gets you drunk within two glasses

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Old 09-20-2011, 01:15 PM   #13
Genacide
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May 2011
Saint Johns, Michigan
Posts: 139
Liked 29 Times on 16 Posts


Would aging and any benefit to this recipe, or is it going to be the same at 6 days, 6 weeks, or 6 months?

 
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Old 09-22-2011, 02:25 AM   #14
dayflyer55
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Oct 2010
cleveland ohio
Posts: 59
Liked 9 Times on 5 Posts


Because of pasteurization, I'm pretty sure aging would have a minimal effect.

 
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Old 09-22-2011, 06:03 PM   #15
vnyand
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Jul 2009
upstate NY, NY
Posts: 24
Liked 1 Times on 1 Posts


I've read elsewhere that if you start out with pasteurized cider it actually gets vinegar-like after a couple months. Starting from unpasteurized supposedly produces cider that will store for a year.

Pretty sure I read it on a Northern Brewer forum. I can dig up the link if anyone is interested.

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Old 10-05-2011, 03:24 PM   #16
MotorCity
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Sep 2011
Posts: 1
Liked 1 Times on 1 Posts


Followed the recipe plus 2 cups of honey. Any suggestions on possibly kegging this cider

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Old 10-10-2011, 03:58 PM   #17
SandMBrewCo
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Oct 2011
murray, UT
Posts: 21

Ive got a batch of this brewing. Probably bottle tonight. Ill let you know how it turns out.

 
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Old 10-11-2011, 01:50 PM   #18
Inflames
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Oct 2011
Somedale, New jersey
Posts: 11

Just tried this recipe. It came out sweet and fizzy with lots of apple flavor. I let it carb up in bottles for a day as per the instructions and I got bottle geysers
So i cant bottle pasteurize now. So test every few hours.

 
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Old 10-12-2011, 02:34 PM   #19
SandMBrewCo
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Oct 2011
murray, UT
Posts: 21

So I followed this recipe pretty closely, but only making 1 gal and adding 1 peeled frozen/thawed lemon. OG was 1.070. Kept it in the primary for 2 days Racked it straight into the bottles (Newb mistake, more later) and let it sit out side over night (Low temp of aprox 50 F)

Brought it inside after work the next day (Its fall where I live so the temp only got to about 65 degrees F) I opened one to check the carbonation before pasteurization incase I needed to let them sit a while longer. It was fine, nice and bubbly ( I believe the term is effervescent =] ) Pasteurized the rest and I was good to go. FG (aprox) 1.034

When I told the guy at my LHBS about this recipe he literally looked at me like I was crazy. Kinda like, "Okay pal, whatever you say..." He told me the way that you should do it - back sweeten and prime for carbonation. But I must say that it has surpassed my expectations.

The only thing that I would do differently in the future is to let it sit in the primary for a day or to then rack it to the secondary for another day because there was a lot of yeast left in the bottles.

All in all - A simple recipe that would be great for a beginner. After all... Im a complete newb and even I pulled this one off. Now on to irish stout lol. Thanks.


 
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Old 10-13-2011, 12:35 AM   #20
Sharkeydude
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Aug 2008
In the Mountains, TN
Posts: 81
Liked 2 Times on 2 Posts


I've done this same type of recipe for a while now. I let it go for 5 days and it really turns out well. I have found that I need to bottle, let it set for about 4 or 5 hours then, pasteurize otherwise, I get bottle rockets if I leave it for 24hours. It is a fun recipe and really ages nicely.

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