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Old 03-05-2013, 02:53 AM   #861
mcbethenstein
 
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Mar 2011
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I made my own extract by putting 6 cinnamon sticks in a large baby food jar (6 oz) and covered with spiced rum for a few weeks at room temperature. When I kegged I filtered the cider with a sterile filter and then dumped the whole 6 oz of cinnamon extract in with my caramel syrup ~ 1/2 lb of 290 degree homemade DAP syrup. In the future I might cut back on the cinnamon extract to 3 oz. as it was pretty cinnamon heavy. I sent it to a competition and it got a 29... With comments being that there was too much cinnamon. But I took the remaining 4 1/2 gallons to a tasting event and they killed the keg in 2 hours, which is pretty cool considering that the samples were only 2 oz each. I will make again and not add as much sugar upfront to keep it closer to average strength, and add the cinnamon extract slowly. Since I keg I can always add a bit more later.

 
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Old 03-06-2013, 03:33 PM   #862
janson745
 
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Okay, so life has happened to me... and I have gotten way busy. Is there any issue with this cider if I leave it sit in the Primary fermenter for about 4 weeks before creating caramel mix and bottling? The past 2 times I have made this, I bottled after 2 weeks...
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Keg #1: CinnaMeg Cider #2: Irish Red (3)
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Old 03-06-2013, 03:37 PM   #863
pwortiz
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Quote:
Originally Posted by janson745 View Post
Okay, so life has happened to me... and I have gotten way busy. Is there any issue with this cider if I leave it sit in the Primary fermenter for about 4 weeks before creating caramel mix and bottling? The past 2 times I have made this, I bottled after 2 weeks...
heck no. dried out a bit more is all. got a little more ABV out of it. i was thinking about leaving it longer next time myself, actually.

 
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Old 03-07-2013, 01:10 AM   #864
janson745
 
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Awesome!! That's what I was thinking. Just pitting the mind at ease while I RDWHAHB
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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 03-07-2013, 02:54 PM   #865
william_shakes_beer
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Oct 2010
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Quote:
Originally Posted by janson745 View Post
Okay, so life has happened to me... and I have gotten way busy. Is there any issue with this cider if I leave it sit in the Primary fermenter for about 4 weeks before creating caramel mix and bottling? The past 2 times I have made this, I bottled after 2 weeks...
I always do 4 weeks primary for my ales, and did the same for this one without really thinking about it. Even after backsweetening it, was still quite dry. (but still quaffable) Next time I am going to do 4 weeks, double the priming sugar and bump the AJC back to the original recipie. BTW, i used Nottingtham, not the wine yeast.

 
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Old 03-07-2013, 02:56 PM   #866
Clifton
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The original recipe actually calls for the cider to ferment dry. I have done ciders both ways and prefer to let it go dry. When I stopped fermentation the taste wasn't as good.

 
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Old 03-09-2013, 05:12 AM   #867
WannabeBeerNerd
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Dec 2012
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About two weeks into drinking my first batch and I must say the recipe is pretty damn awesome. Already started a 2nd batch in primary and the only things I would change is I would dial back the sweetness a little and add a little more cinnamon extract.
I used the caramel syrup and 2 1/2 cans of AJ concentrate to back sweeten and will probably drop that to 2 cans next batch. I also made my own extract(checked 4 stores for premade) and used a little over the 1/2 teaspoon recommended on page 42, but still can't really taste it in the final product so I'll probably bump it up to 1 1/4 teaspoons for the next batch. I used a few ounces of vodka and a good bit if ground cinnamon shaken once a day in a small jar for the "extract".

 
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Old 03-09-2013, 05:04 PM   #868
theschick
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Apr 2010
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What was everyone's final gravity, after you added your concentrate and dolce syrup? I'm trying to get an idea what to shoot for.
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Old 03-09-2013, 05:16 PM   #869
pwortiz
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FWIW, I took a reading on my first "half batch" of this (last year sometime) and posted this:

"There was a question about measuring the SG after adding the syrup and the juice cans. I measured and, at 68 deg it was ~ 1.023. My FG was 1.010 when I racked to the secondary yesterday. But, I had a half batch, I used SLIGHTLY less dextrose and instead of 2.5 cans of juice concentrate, I used just 2."

So, my half batch kicked up .013 points after adding the syrup - but that was based on the original recipe using more FAJC.

 
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Old 03-09-2013, 05:16 PM   #870
WannabeBeerNerd
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Dec 2012
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mine was 1.014 from a FG of 0.999 after the caramel sauce and 2 1/2 cans of AJ concentrate, but that was a touch on the sweet side for me, will probably do 2 cans + sauce next time

 
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