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Old 06-11-2013, 02:43 PM   #1021

Quote:
Originally Posted by tnorman93638 View Post
Bottle my first 5 gal batch last Thursday and I had to pasteurize Sunday afternoon. I had 4 bottle bombs this was my first time experiencing those as I'm a Noob and I'll say that can be dangerous. All 4 blew in the hot water with the lid on luckily.

I have a question about the taste? The one I opened to check carbonation tasted more like cinnamon apples than caramel apples. Did I do something wrong or does it need to sit longer and the taste will develop? I used the ground cinnamon because that is all I had. My wife and friends like it as is but to me the cinnamon is a little strong.
This is what I will use. Potassium Sorbate. Pastuerizing seems to be more of timing issue.

http://www.northernbrewer.com/shop/p...m-sorbate.html

I will keg and then carb. If I want to bottle from there it's no problem.
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Old 06-12-2013, 04:53 PM   #1022
UpstateMike
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Nov 2011
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Quote:
Originally Posted by johnpcook1 View Post
Im making my second batch this weekend and am considering using 1 tsp of cinnamon extract and 1/2 tsp of vanilla extract in the syrup.
Sounds like an interesting idea, let me know how that goes.

Quote:
Originally Posted by johnpcook1 View Post
Also wanna to find a way to add the flavor of raisins.
That might be tricky. I know some people use raisins as a type of yeast nutrient, but I think the yeast will eat all the sugar and leave no flavor in the primary. Maybe take a one pound box of raisins, make a Purée, and rack onto that in a secondary.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

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Old 06-13-2013, 12:44 PM   #1023
william_shakes_beer
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Oct 2010
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Quote:
Originally Posted by johnpcook1 View Post
..... Also wanna to find a way to add the flavor of raisins. ......
When I did a RaisonD'Etre clone the recipie called for 8 OZ of pureed raisins in a 5 gallon batch. You might try starting there. I saw a survival show where they soaked raisins in salt water and they drew the water through the raisin skin to remove the salt. Using that logic, raisins would likely not impart a flavor unless they were crushed.

 
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Old 06-13-2013, 04:23 PM   #1024
CooperBrew
 
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It's been 6 days since I bottled my 5 gal batch. I think another day or two before I have to pasteurize them. I have two plastic bottles that are starting to firm up.
I did put a bottle in the fridge yesterday to chill to try last night and I have to say just the short time in the bottle so far has really mellowed it out, it tastes great.
I'm going to gather ingredients to get another batch of this going over the weekend, I don't want to run out

 
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Old 06-16-2013, 12:01 PM   #1025
eric_618
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Feb 2013
Scranton, PA
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I'm about to make another batch. I picked up another bottle of cinnamon extract yesterday and saw they (Wal-Mart) had a caramel extract as well. I'm going to play with that in the syrup along with the cinnamon. Anyone experiment with this?
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Old 06-17-2013, 01:27 PM   #1026
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The first batch I made just took another medal in competition. Took silver with a score of 41.

The batch was closer to the original posted recipe not the modified so it was a bit sweeter since I had a bit more concentrate for the back sweetening. It actually got knocked a little in a previous competition for being a bit too sweet but did well this time.

I have another batch going now that I will scale back on the concentrate a bit.
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Old 06-19-2013, 01:06 PM   #1027
jglazer
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If you let this ferment out all the way and then back sweeten it with less sugar, do you still have to pasteurize it or will it carb up to a normal level on its own?

 
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Old 06-19-2013, 04:21 PM   #1028
UpstateMike
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Nov 2011
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Quote:
Originally Posted by jglazer View Post
If you let this ferment out all the way and then back sweeten it with less sugar, do you still have to pasteurize it or will it carb up to a normal level on its own?
Depends on how much sugar you use.
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Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 06-19-2013, 05:22 PM   #1029
WesleyS
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May 2012
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Just updating on the progress of the batch I started on 5/15. I let it ferment out dry and drop clear. This was a five gallon batch, but I back sweetened and flavored with the full amount in the updated recipe on post #420.
There's a few things I'll change next time I make this. First, I'll use a different yeast. I used champagne yeast on this batch.
Second, I'll add maybe another can of concentrate when back sweetening or make more of the brown sugar syrup.
Third, I'll add more cinnamon extract. The cinnamon flavor was almost non existent when I tasted what was left at the bottom of the bottling bucket.
But this is just as of now. I'll know for sure what I want to do after I taste the finished product once it's carbed up and pasteurized.

 
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Old 06-19-2013, 05:44 PM   #1030
rdneckbrew
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Apr 2013
Lorane, Or.
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I just started a five gallon batch of this last night! Two weeks is gonna take forever!

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