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Old 03-02-2013, 12:34 PM   #841
Johny123472
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Dec 2011
Posts: 11

Quote:
Originally Posted by Clifton

Camden alone won't kill the yeast. You need sorbate also. If possible put them all in the fridge.
The recipe doesn't say to use sorbate, is everyone having this problem?

 
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Old 03-02-2013, 02:26 PM   #842
robbyhicks
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Nov 2011
Casper, Wyoming
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Flavor was fantastic, some of the apple actually seemed to push through more than the first batch... But that's just sampling from primary to secondary to sit for 5 days on spices... Which turned out very good too...

 
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Old 03-02-2013, 04:28 PM   #843
buckeyeintexas
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Jan 2013
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Why does the syrup need to be made a day ahead of time?

 
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Old 03-02-2013, 05:22 PM   #844
HopHeaven
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Jun 2012
Newark, NJ
Posts: 183
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Quote:
Originally Posted by buckeyeintexas
Why does the syrup need to be made a day ahead of time?
It really doesn't, just needs enough time to cool...which a day is plenty of time for
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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider

 
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Old 03-02-2013, 05:38 PM   #845
Clifton
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Jun 2007
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Johnny, the recipe is for a carbonated and pasteurized beverage. That is why there is no sorbate.

 
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Old 03-02-2013, 06:48 PM   #846
fedexA300pilot
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Oct 2012
Memphis, TN
Posts: 6
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Gents, I have made this 3 times now. As far as the caramel mixture goes I sit out the 3 cans of FAJC on the counter for an hour or so until it is melted in the can, I then start the caramel sauce, once that is reduced I add in the FAJC and bring back to boil for 5 min or so. Take it off the heat and sit in on a towel inside the fridge to bring it back down to room temp then add it in the secondary. I have not had any problems with it falling out of the mixture using this method. I think by adding in the FAJC it thins it out and mixes in better...Hope it helps!!

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Old 03-02-2013, 08:25 PM   #847
thejudge
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Feb 2013
Posts: 184
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Quote:
Originally Posted by fedexA300pilot
Gents, I have made this 3 times now. As far as the caramel mixture goes I sit out the 3 cans of FAJC on the counter for an hour or so until it is melted in the can, I then start the caramel sauce, once that is reduced I add in the FAJC and bring back to boil for 5 min or so. Take it off the heat and sit in on a towel inside the fridge to bring it back down to room temp then add it in the secondary. I have not had any problems with it falling out of the mixture using this method. I think by adding in the FAJC it thins it out and mixes in better...Hope it helps!!
Sounds like a great idea, I'll try it when it's time to transfer. I'm only at day 3 in the primary.

 
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Old 03-03-2013, 12:49 AM   #848
saramc
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Feb 2011
suburb of Louisville, KY
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Quote:
Originally Posted by Clifton View Post
Johnny, the recipe is for a carbonated and pasteurized beverage. That is why there is no sorbate.
Actually...the recipe does mention just adding Campden for still cider, it is in the section starting with 'OPTION'. I think something was left out in the excitement of sharing. It happens.
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Old 03-03-2013, 01:42 AM   #849
Johny123472
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Dec 2011
Posts: 11

Quote:
Originally Posted by saramc

Actually...the recipe does mention just adding Campden for still cider, it is in the section starting with 'OPTION'. I think something was left out in the excitement of sharing. It happens.
In future recipes what would you suggest?

 
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Old 03-03-2013, 06:11 PM   #850
thejudge
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Feb 2013
Posts: 184
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I think with this receipe because of the high sugar content if you want a still cider the campden tabs along with the pasteurization and stored cold should do it. You could add sorbate to insure it but I have made a super sweet cider before with none of the above other then pasteurized and had no problems.

 
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