5 Day Sweet Country Cider - Page 6 - Home Brew Forums

Register Now!
Home Brew Forums > HomeBrewTalk.com Recipe Database > Cider Recipes > 5 Day Sweet Country Cider

Reply
 
Thread Tools
Old 11-22-2011, 03:35 AM   #51
urbanmyth
Recipes 
 
Nov 2011
Twin Lakes, WI
Posts: 1,001
Liked 60 Times on 48 Posts


What are the chances of the bottles 'spoding in the dishwasher after they have carbed up? I make small batches of cider (1 gallon Carlo Rossi growlers) and then I bottle into 1 liter swing tops. I have heard swing tops are usually stronger bottles, but I have still only ever let them just bottle condition to dryness. I would love to try a sweeter cider variety.

 
Reply With Quote
Old 11-23-2011, 05:56 PM   #52
DingoDog
Recipes 
 
Jul 2011
Pensacola, Florida
Posts: 2

Any luck with the champagne yeast?

 
Reply With Quote
Old 11-23-2011, 09:19 PM   #53
SandMBrewCo
Recipes 
 
Oct 2011
murray, UT
Posts: 21

Quote:
Originally Posted by DingoDog View Post
Any luck with the champagne yeast?
Negative . I think that i have narrowed down the cause(s). Please let me know what you folks think:

To many lemons - I used a total of 4 for this two gallon batch. Maybe this made it to acidic for the yeast

Adding the cinnamon extract. Ive seen some recipes use this but its always after fermentation.

I believe that both cinnamon and lemon are antiseptics. Anyways, looks like ill be drinking the hard stuff this thanksgiving. Let me know what you guys think messed this one up. Thanks and Happy Thanksgiving!

 
Reply With Quote
Old 11-25-2011, 11:55 PM   #54
PhysicsBrew
Recipes 
 
Sep 2011
Posts: 7
Liked 2 Times on 1 Posts


I had just finished a batch of EdWort's Apelfwein and dumped this on top of the yeast left in the carboy after bottling. Other than using Cooper's Ale Yeast, everything else is identical and the cider turned out fantastic!

I am typing this as a batch of bottles are downstairs pasteurizing, after only 12 hours! I am thankful I decided to crack one open this evening. Perhaps it is because I already had a full-sized yeast colony from the apelfwein that it carbonated so fast.

Thank you for the recipe, my wife and I are excited that we can get our cider fix in less than a week now!

 
Reply With Quote
Old 12-04-2011, 06:36 PM   #55
StophJS
Recipes 
 
Sep 2011
Grand Rapids, MI
Posts: 312
Liked 3 Times on 3 Posts


Has anybody followed this recipe completely and actually hit the quoted OG? I've done this twice now, the second time with 3 lb of honey in 5 gallons and couldn't get nearly 1.07. Do brown sugar and honey contribute that differently to gravity?

 
Reply With Quote
Old 12-05-2011, 04:40 PM   #56
dayflyer55
Recipes 
 
Oct 2010
cleveland ohio
Posts: 59
Liked 9 Times on 5 Posts


How to Brew - By John Palmer - What Sugar Should I Prime With?

Always a good source of information

 
Reply With Quote
Old 12-05-2011, 04:41 PM   #57
dayflyer55
Recipes 
 
Oct 2010
cleveland ohio
Posts: 59
Liked 9 Times on 5 Posts


"Honey is difficult to prime with because there is no standard for concentration. The gravity of honey is different jar to jar"

 
Reply With Quote
Old 12-05-2011, 10:39 PM   #58
nukinfuts29
 
nukinfuts29's Avatar
Recipes 
 
Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


Just started my batch!

Can I bottle this into 1Gal apple juice containers (because they are screw top) and skip the pasturizing for the bottles? I won't have it sitting around long enough so i figure i will just pour from the AJ bottles.
__________________
My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
Reply With Quote
Old 12-06-2011, 05:51 AM   #59
dayflyer55
Recipes 
 
Oct 2010
cleveland ohio
Posts: 59
Liked 9 Times on 5 Posts


That's a fair assumption. As far as not pasteurizing, I would advise against it, as it will go dry within another week or so and would need to be backsweetened or aged.

 
Reply With Quote
Old 12-08-2011, 06:23 AM   #60
nukinfuts29
 
nukinfuts29's Avatar
Recipes 
 
Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


Hmm....guess i'm going to need bottles, caps, and a capper then

As for my assumption, I was dead on. Fermentation began within three hours, but nothing through the airlock. 24 hours in there was a bubble every 2-3 minutes. As of 6PM yesterday (Wed) it was pushing a bubble out every 30 seconds or so, and it's foaming like crazy.

So no worries on that, the cider will work just fine.
__________________
My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
Originally Posted by Cpt_Kirks View Post
Patience, my Padawon. The yeast can sense your tension.
Quote:
Originally Posted by Revvy View Post
Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Southern Sweet Cider sceneater Cider Recipes 43 05-29-2015 07:48 PM
Using crabapples in cider gregbathurst Cider Recipes 9 03-17-2014 10:40 PM
Wassail Cider mgayer Cider Recipes 5 10-31-2011 07:09 PM
Hard Cider homebrewer_99 Cider Recipes 11 11-12-2010 02:41 PM
Crapple Cider Gangles Cider Recipes 3 12-15-2009 02:44 PM


Forum Jump