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Old 10-02-2012, 12:41 AM   #401
Pratzie
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Quote:
Originally Posted by nyrangers955 View Post
I have a batch of this cider fermenting and was thinking of putting a few bottles away for 6 months or till this time next year.
Has anyone tried this?
Be careful, there's a chance it can turn into vinegar. Something like cider isn't as complex as beer with all the malt and hops and other types of sugars. Aging won't really do wonders to it like it would a high grav beer.
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Old 10-02-2012, 12:49 AM   #402
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While I agree that it can turn into vinegar, if transfers and bottling is handled carefully and everything is sanitized, cider WILL get better with age, especially any cider made with raw apple juice or cider from an orchard. I am on my first 2 batches of cider with store bought juice, so I can't comment on this particular recipe, but the principle is the same, more aging = mellowed more complex flavors.... To a point. Most will hit their stride at a year, then decline slowly.

 
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Old 10-02-2012, 01:29 AM   #403
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Quote:
Originally Posted by mcbethenstein View Post
While I agree that it can turn into vinegar, if transfers and bottling is handled carefully and everything is sanitized, cider WILL get better with age, especially any cider made with raw apple juice or cider from an orchard. I am on my first 2 batches of cider with store bought juice, so I can't comment on this particular recipe, but the principle is the same, more aging = mellowed more complex flavors.... To a point. Most will hit their stride at a year, then decline slowly.
+1 - I've only heard of ciders increasing in goodness....but, that's assuming the sanitation is well done as mentioned above. I've got one cider that's nearly 1 year old that is just now becoming better. It's taken forever and I've thrown back a few throughout the past 12 months but saved about 20 bottles. And it's becoming more and more palatable. In this case, I'm more curious if you COULD hide this stuff. It's so good there's really no reason not to just make more of it!

 
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Old 10-02-2012, 03:29 AM   #404
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So just finished bottling. Had the problem of the syrup sinking to the bottom of the bottling bucket and I even tried to prevent by: mixing concentrate with syrup before adding, stirred a few times during bottling. Oh we'll, tasted it and it was amazingggg. Question though. My yeast cake looked a bit weird. This is my first 5 gallon batch of cider and have only done 3 batches of beer. The cake seemed almost like the consistency of white mud and had little holes in it(assuming where the c02 is forming) does this sound normal? Unfortunately I didn't take pictures
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Old 10-02-2012, 04:50 AM   #405
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Quote:
Originally Posted by HopHeaven
So just finished bottling. Had the problem of the syrup sinking to the bottom of the bottling bucket and I even tried to prevent by: mixing concentrate with syrup before adding, stirred a few times during bottling. Oh we'll, tasted it and it was amazingggg. Question though. My yeast cake looked a bit weird. This is my first 5 gallon batch of cider and have only done 3 batches of beer. The cake seemed almost like the consistency of white mud and had little holes in it(assuming where the c02 is forming) does this sound normal? Unfortunately I didn't take pictures
Totally normal. Sounds like a well compacted yeast cake. I've had many that have little holes in them. It's just where the CO2 escaped from after it compacted.

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Old 10-03-2012, 02:25 AM   #406
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Old 10-03-2012, 09:53 PM   #407
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Originally Posted by UpstateMike View Post
Caramel Apple Hard Cider

Recipe for Caramel Syrup:
2 cups of water
2 cups of light brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil. At boil, reduce heat and simmer for about 5 minutes (until volume is reduced to half). Let cool & bottle for future use.
Just made the sauce and realized I used dark brown sugar instead of light brown. Will this make a significant difference or should I redo it?
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Old 10-03-2012, 10:23 PM   #408
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Quote:
Originally Posted by Sshamash View Post
Just made the sauce and realized I used dark brown sugar instead of light brown. Will this make a significant difference or should I redo it?

I also used dark brown sugar and man does my sample taste good!
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Old 10-04-2012, 05:41 AM   #409
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Dang, checked SG 8 days in and I'm still as high as 1.03. It fermented and foamed up and dropped really quickly for me so I was hoping its would finish early. (in time for Canadian thanksgiving, this weekend) I doubt it will drop another .015 in another few days eh?
Oh well....

 
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Old 10-05-2012, 02:05 AM   #410
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So heres a question. So, I just found out about carb tablets... Would it be possible to use campden tabs to kill off all yeast, then add Carb tabs to get desired carbonation? That way you wouldn't have to worry about waiting correct amount of time and pasteurizing the bottles?
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