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Old 07-30-2009, 09:10 AM   #251
Halaster
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Jan 2009
Palos Hills, IL
Posts: 109

Just started my newest batch

5.38 gallons of Motts Apple Juice
2 pounds 6 ounces of corn sugar
8 Table Spoons of Brown Sugar
2 Table Spoons of Cinnamon
Nottingham Ale Yeast

Going to let this sit about 5 months before bottling

Came to be 1.070 SG

 
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Old 07-30-2009, 04:15 PM   #252
Brandon O
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Quote:
Originally Posted by Halaster View Post
Just started my newest batch

5.38 gallons of Motts Apple Juice
2 pounds 6 ounces of corn sugar
8 Table Spoons of Brown Sugar
2 Table Spoons of Cinnamon
Nottingham Ale Yeast

Going to let this sit about 5 months before bottling

Came to be 1.070 SG
5 more months in the bottle and it should taste alright.

 
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Old 08-05-2009, 12:32 AM   #253
kjones
 
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Nov 2007
Upstate, SC
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Quote:
Originally Posted by Brandon O View Post
You guys are crazy using dextrose. It tastes like hooch.



.75 lbs crystal 10L, 1oz torrified wheat steeped for 30 mins at 155.

Then add

1lb light DME and 1lb Amber DME boil for 15 minutes.

Throw that in with your 5 gallons of apple juice with some safale-05 or some notty.

That's a high quality apple drink at 2 weeks in the bottle or keg.

I think a lot of people have desensitized their taste buds and aquired a taste for hoochy apple juice, sugar, and wine yeast.

Unless apfelwein is a year old, it tastes hoochy or like cheap white wine.

Start using DME and some crystal grains and you will make an 8% cider which is really REALLY good.....even women like it.
this sounds awesome my wife hates apfelwien but loves woodchuck should this be close to it?


 
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Old 08-05-2009, 04:55 PM   #254
Brandon O
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The recipe has been perfected and can be found in the recipe section under ciders. GRAFF is the name of this cider.

Yes, your wife will love this. In fact, anyone I know who has tried this and also tried various juice, sugar, yeast variations say the same thing. They say, THIS is what I was looking for in a CIDER!

 
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Old 08-12-2010, 12:39 AM   #255
suenodos
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Jul 2010
milwaukee
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I have a cider I made with:

5 Gallons of Tree Top Apple Juice
.75 pounds of organic cane sugar
Wyeast 3068 yeast cake

-fermenting at 68-70 degrees
-no energizer



I have lost where the original gravity reading was written down. I started it on August 1st. I was really hoping to have it ready to bottle by September 1st. I want to free up my carboy to make some beer for Thanks giving. After reading everyone else's results, I'm beginning to think my time line isn't going to happen.

Would it be ok to take it off of the yeast cake and rack it into a secondary fermenter on September 1st?

Do you think it might be ready to bottle after a month?

Is it better to bulk age or bottle condition?

Thank you!

 
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Old 08-12-2010, 11:48 PM   #256
skx
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Jun 2010
oregon
Posts: 30

i used Wyeast Sweet Mead Yeast #4184 in my 3 gallon batch. It is about ready to drink now. samples were dry and quite tasty.

 
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Old 08-15-2010, 06:20 PM   #257
SwampassJ
 
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After my hefeweizen finishes carbing I'm going to make a 1 gallon test batch of this with apple juice and maybe a splash of light dme. I would start it today but I can't bring myself to sacrifice an uncarbed hefeweizen right now.
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Old 11-30-2010, 04:04 AM   #258
HpN44
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Apr 2009
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Has anyone tried variations on the apple juice? Perhaps cider or another fruit juice? I have 5 gallons of fresh cider from my family's orchard and was going to try and sub that in for a batch. Any thoughts on how this would turn out?

 
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Old 12-09-2010, 07:27 AM   #259
Indiana Red
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Mar 2006
Idaho, USA, Idaho
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After reading this thread I have a 3G batch ging right now. Using the 3068 Yeast and it is 3G of Costco (Kirkland) Juice, 1# rasbperry (flower, not fruit) Honey, and 2# of Granny Smith apples purree'd and dumped in. it look slike i am going to loose a bit more than I planned due to all the "apple trub" but I am excited about the apple flavors that this yeast is reported to leave behind, plus a little more tartness from the Granny's
We'll see. primary is just starting to die down.
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Old 05-25-2011, 07:42 PM   #260
smizak
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Dec 2007
Buffalo, NY
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I've been using 2 lbs of amber candi syrup and Lalvin 71B-1122 yeast. Still ferments really dry but leaves a lot of flavor and subdues some of the acidity which makes the Apfelwein a little harsh sometimes. The syrup leaves a slight residual sweetness as well.
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