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Old 12-27-2011, 11:47 PM   #31
nukinfuts29
 
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Nov 2011
Pike County, MO
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I have a batch right now using Montratchet instead of Notty, and yoohoo powder instead of hot chocolate.
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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
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Patience, my Padawon. The yeast can sense your tension.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.

 
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Old 12-29-2011, 10:11 PM   #32
seckert
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Dec 2011
Temecula, California
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Quote:
Originally Posted by nukinfuts29 View Post
You are going to need to take precautions for bottle bombs, so while they carb be sure to store them in totes wrapped in towels.

You will use priming sugar and bottle like you would to carb anything else, BUT you have to pasteurize much faster than normal. I never let them go longer than 3-5 days before putting a stop to it. You can go longer or shorter based on experience.
OK so if i read this correctly i will bottle this normally but then only let it condition for 3-5 days until putting in fridge to stop it from carbing too much?

 
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Old 12-31-2011, 03:44 AM   #33
Goblism
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Feb 2011
Mankato, Minnesota
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made a gallon of this, definately a little different, will give it a few months and see if it tastes better with time

 
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Old 12-31-2011, 01:43 PM   #34
nukinfuts29
 
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Nov 2011
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Originally Posted by seckert View Post
OK so if i read this correctly i will bottle this normally but then only let it condition for 3-5 days until putting in fridge to stop it from carbing too much?
Yes. Wrap them in the towels in a tote or the bathtub so that if they explode, the glass does not fly all over and the cider doesn't either.

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Originally Posted by Goblism View Post
made a gallon of this, definately a little different, will give it a few months and see if it tastes better with time
SWEET! Let me know how it ages.
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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 01-01-2012, 07:09 PM   #35
nukinfuts29
 
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Nov 2011
Pike County, MO
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Quote:
Originally Posted by urbanmyth View Post
Just brewed a 1 gallon batch of this tonight, I was so intrigued! I may have even one-up-ed you on the WTH scale and added a pint and a half of blackberry cider, as well. I seem to remember having chocolate covered blackberries at some point in my life...

I'll keep in touch and let you know how it turns out.
Any updates?
__________________
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 01-02-2012, 09:08 PM   #36
Lennie
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Dec 2008
Hannibal, MO
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So whats the hot chocolate mix do to the flavor?

 
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Old 01-02-2012, 09:55 PM   #37
nukinfuts29
 
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Nov 2011
Pike County, MO
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It adds a very subtle chocolate "hint". It's tricky to explain beyond that.
__________________
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 01-04-2012, 05:58 AM   #38
nukinfuts29
 
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Nov 2011
Pike County, MO
Posts: 1,594
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Today I mixed 5 gallons of this with 2 gallons of Apfelwein....VEEEERY good.
__________________
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 01-04-2012, 06:27 PM   #39
musicawal
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Dec 2010
sarasota, Florida
Posts: 43
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What would you recommend for carbing in a keg for this? I've never made a cider yet but would like to try this.

 
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Old 01-04-2012, 06:30 PM   #40
nukinfuts29
 
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Nov 2011
Pike County, MO
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Not sure how you would pasteurize, never tried kegging cider.
__________________
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
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