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Old 03-02-2012, 04:37 PM   #91
rio166
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Feb 2012
hv, hv
Posts: 4

Ok perfect thank you!



 
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Old 03-04-2012, 02:17 AM   #92
slingshot81
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Mar 2012
Manchester, NH
Posts: 64
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Sounds like a great recipe! I might just make my 1'st 5 gallon batch with this.


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Old 03-08-2012, 05:17 PM   #93
NineMilBill
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Dec 2011
Tacoma, WA
Posts: 748
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My scaled-one gallon batch is complete.

OG: 1.075 FG: 1.003 ABV: 9.5%

This stuff is good to go straight out of the primary. I can't imagine what a little age will do to it. I can't figure out if I want to bottle carb it or not...

 
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Old 03-08-2012, 09:56 PM   #94
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


3 months makes it amazing!!
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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

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Old 03-08-2012, 10:16 PM   #95
NineMilBill
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Dec 2011
Tacoma, WA
Posts: 748
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Quote:
Originally Posted by nukinfuts29 View Post
3 months makes it amazing!!
I'll keep that in mind - one gallon gave me 9 bottles, so I'm going to make them count. When ahead and carbed with 1/2 tsp corn sugar per bottle.

 
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Old 03-18-2012, 03:56 AM   #96
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,594
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After a few batches u will go five gallons for sure
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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.

 
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Old 04-27-2012, 03:07 PM   #97
tkksnow
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Apr 2012
Daly City, CA
Posts: 1

Nukinfuts, thanks for posting this. I used this as a basis for my first cider (coming from making beer). I "modified" it (most likely for worse) in the following ways:

- 5 gallons of 100% Apple Juice (UV Pasteurized, NO preservatives, filtered - Safeway generic brand)
- 4 Cinnamon Sticks
- 1Lbs dark Brown Sugar
- 1Lbs Light DME
- 4 tsp Nutmeg
- 2 packets of champagne Yeast (Red Star)

Fermentation started within 8 hours. Steady activity. Smells like crisp apples, low amounts of krausen. Fermenting it in the mid-to-high 60F's.

My hopes is that the DME and sugar will give the filtered juice/champagne yeast more body, so it doesn't turn out like a dry wine.

In beer making, secondary fermentation isn't really needed - why is it used so often in cider. Is it because of yeast control?

 
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Old 04-27-2012, 08:08 PM   #98
NineMilBill
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Dec 2011
Tacoma, WA
Posts: 748
Liked 56 Times on 53 Posts


Quote:
Originally Posted by tkksnow View Post
In beer making, secondary fermentation isn't really needed - why is it used so often in cider. Is it because of yeast control?
Clarity is more often than not the reason. This is largely a comestic preference than anything.

 
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Old 05-18-2012, 03:23 AM   #99
jeff420x2
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Apr 2012
gulfport, ms
Posts: 3

Ok. I'm new to the whole brewing process, so forgive me if I'm wrong. In the OP it was said the cider finishes off sweet, like the original cider. If you let fermentation go all the way down to 1.000, doesn't that mean it will be dry, with no sweetness? Someone please explain this to me.

 
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Old 05-21-2012, 06:43 PM   #100
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


it is not sweet in the sense that it tastes like apple cider off the shelf. It maintains the sweet character of the original cider, it does not taste bitter or like it has been fermented out. This is a result of the sugar and ingredients going in.


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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.

 
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