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Old 01-05-2012, 03:14 PM   #41
Guess42
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Rochester, NY
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If it dries out there is no need to pasteurize. You only should need to pasteurize if you are back sweetening.



 
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Old 01-05-2012, 03:16 PM   #42
nukinfuts29
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Nov 2011
Pike County, MO
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Quote:
Originally Posted by Guess42 View Post
If it dries out there is no need to pasteurize. You only should need to pasteurize if you are back sweetening.
Well if he lets it go completely dry than your correct. My recipe doesn't take it completely dry, so I had to work on the assumption that he would still need to pasteurize.


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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 01-05-2012, 04:17 PM   #43
Goblism
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Feb 2011
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Quote:
Originally Posted by nukinfuts29 View Post
It adds a very subtle chocolate "hint". It's tricky to explain beyond that.
i am not getting that chocolate hint really, a taste that i can't describe, that is why i am hoping it will fade away with time. I think if I were to repeat this recipe i would leave the hot chocolate mix out.
This stuff definately has a strong alcohol taste!

 
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Old 01-05-2012, 04:58 PM   #44
nukinfuts29
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Nov 2011
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Quote:
Originally Posted by Goblism View Post
i am not getting that chocolate hint really, a taste that i can't describe, that is why i am hoping it will fade away with time. I think if I were to repeat this recipe i would leave the hot chocolate mix out.
This stuff definately has a strong alcohol taste!
Hmm, I wonder if it has anything to do with the batch size because I have never gone that small. There should be a note of chocolate, and the alcohol taste should not be hot or overpowering. The initial taste should be of apple, then cinnamon and nutmeg with a note of chocolate, than alcohol.

Perhaps on the small batches the nutmeg should be omitted. That stuff can come on strong and really affect taste. I wonder if that is not the off taste that you got.
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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 01-05-2012, 05:53 PM   #45
Jukas
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Dec 2011
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Have you ever tried making this with Mexican chocolate? Should still give your notes of Chocolate but with a little something extra.

 
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Old 01-05-2012, 06:03 PM   #46
nukinfuts29
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Nov 2011
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Can't say that I have. It's an interesting idea, I wonder if I can get that in the mexican food section at Walmart?

If so I may have to try that next week when I make a fresh batch.
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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 01-05-2012, 07:09 PM   #47
Jukas
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I don't know if you could find it at Walmart. Being in CA I always just go into a local Mexican supermarket when I need to buy chili's or specific Mexican products.

I've attached a pic of the Mexican chocolate I bought when I last made chili to give you an idea.. most of the authentic ones come in tablets not powder.
Click image for larger version

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Old 01-05-2012, 08:11 PM   #48
nukinfuts29
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Nov 2011
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Thanks, I'll look into it
__________________
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 01-05-2012, 09:53 PM   #49
Jukas
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Dec 2011
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Quote:
Originally Posted by musicawal View Post
What would you recommend for carbing in a keg for this? I've never made a cider yet but would like to try this.
I'm new to brewing & ciders but If I understand properly the pasteurization is to kill off the remaining yeast.

If you wanted to keg and didn't want to take it all the way dry couldn't you bottle, pasteurize and then transfer from bottle to keg and force carb?

 
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Old 01-05-2012, 11:43 PM   #50
nukinfuts29
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Nov 2011
Pike County, MO
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Moving it from vessel to vessel to keg to do that make sure to be careful about oxygen


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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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