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Old 09-05-2012, 12:02 AM   #311
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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Quote:
Originally Posted by smythe012 View Post

Also, anyone fermented to total dryness first? I'm imagining this is super sweet (and delicious) based on the existing recipe. I'm trying to curb the sweetness a little bit and the thought was to dry it out, add the syrup and base the number of AJC cans on my desired sweetness.
I didn't go completely dry.....about 1.005, then I did as you suggested and found 3 cans AJC was plenty sweet for my tastes.


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Old 09-06-2012, 01:31 PM   #312
popeboy
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Aug 2012
Lakewood, OH
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My first 5 gallon batch which was:
- 5 gallons of store brand, no preservatives apple juice
- About 3lbs of brown sugar (started with 2lbs, but wanted an OG of 1.70)
- pitched Red Star Montrachet yeast

just hit the two week mark on Wednesday and I pulled a sample to test FG.
It was at 1.006, so I think I will let it run til Saturday (when I will have more time to get into the back sweetening anyway). Tasted my sample last night after it chilled down and it should be a perfect base. Nice and dry with no strong yeast or sour tastes. I don't like a sweet cider, but want to impart the carmel apple character to this so I'm thinking of adding 2 cans of concentrate and half of the carmel syrup called for in the original recipe.

Has anyone tried anything similar? Just wondering how sweet that will turn out.



 
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Old 09-06-2012, 02:19 PM   #313
smythe012
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Jul 2012
Valparaiso, IN
Posts: 16

Quote:
Originally Posted by popeboy View Post
I don't like a sweet cider, but want to impart the carmel apple character to this so I'm thinking of adding 2 cans of concentrate and half of the carmel syrup called for in the original recipe.

Has anyone tried anything similar? Just wondering how sweet that will turn out.
You're about five days in front of me. I'm planning on doing the exact same thing next week. Sorry I can't add input beforehand but let me know how it goes!

 
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Old 09-06-2012, 02:22 PM   #314
UpstateMike
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Nov 2011
Brockport, NY
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Quote:
Originally Posted by popeboy View Post
I don't like a sweet cider, but want to impart the carmel apple character to this so I'm thinking of adding 2 cans of concentrate and half of the carmel syrup called for in the original recipe.

Has anyone tried anything similar? Just wondering how sweet that will turn out.
Cut back on the concentrate if you wish, but don't cut back on the caramel syrup mix. This is what gives this cider its unique signature.
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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 09-06-2012, 03:29 PM   #315
popeboy
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Aug 2012
Lakewood, OH
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Thanks UpstateMike, I'm not going to discount advice from the recipe creator!

I will do the whole batch of carmel syrup and start with one can of concentrate, give it a quick taste and go from there to figure out where I want to end up sweetness wise.

smythe012, if you still need input on Saturday I will let you know what I end up adding.

Thanks again.

 
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Old 09-06-2012, 10:15 PM   #316
janson745
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Jul 2012
Metro Detroit - SE Oakland Co., MI
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So Mike, I've only been bottle carbing for less than 3 full days and i was planning on pasteurizing tonight as my plastic bottle feels tight enough, but I just had 2 gushers that lost about 2-3 oz out of each bottle. Is it too late to pasteurize? Should I cold crash? I plan on keeping all of this batch to myself if that makes any difference.
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Keg #1: CinnaMeg Cider #2: Irish Red (3)
RIP Irish Red Ale (1,2), Caramel Apple Cider (1,2), Pumpkin Ale, Razzberry Wheat
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Old 09-07-2012, 12:32 AM   #317
snortwheeze
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Aug 2012
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If you have gushers, it's best to cold crash. At least IMHO....

 
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Old 09-07-2012, 12:56 AM   #318
janson745
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Jul 2012
Metro Detroit - SE Oakland Co., MI
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Quote:
Originally Posted by snortwheeze
If you have gushers, it's best to cold crash. At least IMHO....
Is cold crashing done in the fridge or freezer? What's the best temp for such activity?
__________________
SportsBook Brewing

Primary #1: Empty #2: Empty #3: Empty
Carboy: Empty
Bottle Conditioning:
Bottled/Enjoying: Aussie Light, Hoptimus Prime IIPA, Two Hearted Clone
Keg #1: CinnaMeg Cider #2: Irish Red (3)
RIP Irish Red Ale (1,2), Caramel Apple Cider (1,2), Pumpkin Ale, Razzberry Wheat
Coming (not so) soon: Lemon-Lime Hefe, Smoked Porter
KCCO

 
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Old 09-07-2012, 01:16 AM   #319
UpstateMike
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Nov 2011
Brockport, NY
Posts: 930
Liked 155 Times on 92 Posts


Quote:
Originally Posted by snortwheeze View Post
If you have gushers, it's best to cold crash. At least IMHO....
Quote:
Originally Posted by janson745 View Post
Is cold crashing done in the fridge or freezer? What's the best temp for such activity?
I agree with Snort, coldcrash in the fridge. 40 - 45 degrees (normal fridge temps) should be fine.
__________________
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 09-07-2012, 01:22 AM   #320
janson745
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Jul 2012
Metro Detroit - SE Oakland Co., MI
Posts: 253
Liked 8 Times on 8 Posts


Thanks a lot guys. They're in the fridge now. Hoping for the best. I just can't believe how fast they carbed up. Less than 3 days. I was expecting 4-5...


__________________
SportsBook Brewing

Primary #1: Empty #2: Empty #3: Empty
Carboy: Empty
Bottle Conditioning:
Bottled/Enjoying: Aussie Light, Hoptimus Prime IIPA, Two Hearted Clone
Keg #1: CinnaMeg Cider #2: Irish Red (3)
RIP Irish Red Ale (1,2), Caramel Apple Cider (1,2), Pumpkin Ale, Razzberry Wheat
Coming (not so) soon: Lemon-Lime Hefe, Smoked Porter
KCCO

 
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