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Old 01-15-2012, 02:13 PM   #61
nukinfuts29
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Nov 2011
Pike County, MO
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I go both ways. Sometimes I still bottle it if I don't have time to monitor the bottles for 3 days or so. If I have time to keep an eye on them, I carb.
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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 01-15-2012, 02:22 PM   #62
seckert
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Dec 2011
Temecula, California
Posts: 588
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ok so can you give me your opinion on if it is worth carbing or not? taste difference...is it better or worse or same? im trying to decide which way to go with this when i do this since this is next thing im making...

 
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Old 01-15-2012, 02:50 PM   #63
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


Better is relative, I like it both ways. Still has the benefit of no bottle bomb risk, carb has a nice extra bit of crispness and refreshness to it.
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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 01-15-2012, 03:08 PM   #64
seckert
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Dec 2011
Temecula, California
Posts: 588
Liked 38 Times on 35 Posts


ok the difference between the two that you described is what i was wondering about...now i just have to make my decision...well i guess i have a couple weeks to decide...

 
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Old 01-15-2012, 03:17 PM   #65
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


You can carb it pretty safely, it's just key to have a stable temp and to try to end the process on day 3 before you get bombs.
__________________
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 01-15-2012, 03:40 PM   #66
Gear101
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Nov 2010
USA
Posts: 2,069
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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.
can you go into more detail about this..

 
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Old 01-15-2012, 03:48 PM   #67
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


Is there a specific question you have?

The bottles are stored in totes and wrapped so that if they do explode, the glass does not fly all over and the brew will remain in the tote.

You are going to prime with sugar, the amount will vary depending on the scale of the recipe you make but 1oz of sugar per gallon of cider is the general rule. You can also bottle the cider a little before the end of fermentation. which way you go is really up to you. Once the cider goes into the bottle you will want to pasteurize on day three, possibly sooner or later depending on how your cider responds.

A common trick is to bottle a 20oz soda bottle also, and monitor the pressure in that bottle. If it seems like it is pushing the tolerance of the plastic bottle, you know what kind of pressure is going on in the glass bottles.

You can pasteurize on the stove or in the dishwasher.
__________________
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 01-15-2012, 08:42 PM   #68
Gear101
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Nov 2010
USA
Posts: 2,069
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thanks that helps out alot, but it doesn't madder if a person cut the amount of sugar back to let's say .75oz per gallon, and how is the best way to pasteurize the final product, just heat it or???

 
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Old 01-15-2012, 09:35 PM   #69
nukinfuts29
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Nov 2011
Pike County, MO
Posts: 1,594
Liked 28 Times on 27 Posts


You can play with sugar levels to find your preference.

As for pasteurizing you need to go to the cider forum and read the stickies, it's too much to cover here
__________________
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 01-15-2012, 11:52 PM   #70
Gear101
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Nov 2010
USA
Posts: 2,069
Liked 73 Times on 68 Posts


cool thanks

 
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