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Old 10-10-2007, 03:21 AM   #31
Kubed
 
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Sep 2007
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Hmm, this looks great. Anyone have any thoughts on using Red Star Cote des Blancs yeast with this?
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Old 10-15-2007, 04:17 PM   #32
flyboy
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Aug 2007
Mesa, Arizona
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I'm trying this recipe and can't wait. It's bubbling nicely in the fermenter now. I used Nottingham yeast because I'm not as experienced as some and still nervous about dishing out $7 for yeast that might die in the AZ heat. Would that make this Notty Panty Dropper Sweet Cider? Have a noob question. What's the difference between cider and wine. Say I replaced the apple juice in this recipe with Cherry juice (Yum) would I wind up with Cherry cider, wine, or a moldy fermenter full of crap? Or would it be better to us apple juice for the acid content and cherry concentrate? I been folowing the advice from this forum when I brew my beer and haven't lost a batch yet and don't want to start now. Thanks.

 
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Old 10-15-2007, 04:48 PM   #33
RadicalEd
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Jun 2007
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hrmmmm, I think the crossover between "cider" and "wine" is a matter of whether you exceed a certain alcohol content. Considering that there really isn't a comparable "cider" for cherries, it would probably just be cherry wine.

I think I've heard of very favorable results from adding cherries to cider, though, so by all means go for it!

 
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Old 10-15-2007, 04:55 PM   #34
Sigafoos
 
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I think the point where it needs to be called "wine" varies by state; it may have been EdWort who said it's 9% abv and up in Texas (or I may be making the person and state up; it's definitely 9 somewhere though). Of course, that's really only applicable if you're selling it I think, so you can probably call it whatever you want

I've let my cider sit on the yeast far too long; I hope nothing bad will come of it. It took me until this weekend to soak my bottles in bleach, and some of them were hand-me-downs with a lot of crap in the bottom. I'll see how they look tonight, I guess.
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Old 10-16-2007, 04:49 PM   #35
par383
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Sep 2007
Cincinnati, OH
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I tried making a knock-off of this recipe. I've finished my primary fermentation, and racked it into the secondary. The SG was crazy high, somewhere around 1.085 - 1.090. The final gravity is 1.000. I tasted it while racking (who doesn't?) and it tastes very dry...a little like vinegar, but I think it's because it has such a high ABV. It actually reminds me of the time I made wine and tasted it when I racked...that wine turned out to be very good. I added a little more spice because I want it to be more of a spiced cider than an apple wine. Any suggestions on how to make it sweeter/easier for SWMBO to drink?

Here's my version (yields just over 6 gallons):
Primary:
8 cans frozen apple juice concentrate
2 gallons apple juice
3 gallons bottled water
1/2 oz dried orange peel from my LHBS
4 cinnamon sticks
1 tablespoon vanilla
2 lbs light brown sugar
2 lbs powdered sugar

Secondary:
Transferred cider
Added 1 tablespoon allspice
Added 1 teaspoon nutmeg
Switched out the old cinnamon sticks with 4 fresh ones

Primary: (Nothing)
Secondary: Apple Cider
Ready to bottle: Red Wheat


 
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Old 10-16-2007, 10:43 PM   #36
LouT
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Add sorbate and at the same time add apple juice frozen concentrate to sweeten it to taste. The sorbate kills the yeast. You will then have to force carb via keg or drink it still instead of carbonated.
Or leave it alone and give it some aging time to mellow down a bit, the flavor will grow on you.
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Old 12-04-2007, 04:23 PM   #37
Bedlam
 
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Dec 2006
East Tennessee
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Okay, so I'm trying the Panty Dropper Recipe. (Not that I really NEED any help dropping my panties or anything...I just liked the sound of it! )

But I'm having a concern here...I poured it all up and threw in the Sweet Mead yeast about 10 days ago. I've had not one happy bubble out of the airlock so far. The porter I brewed the same day has been bubbling along contentedly for days and days now.

The color of the mixture has lightened somewhat, and there's been some whitish foam about 1/2" deep on top.

But I've never used the Sweet Mead yeast before. Is it slower or less robust?

I know the answer is to wait and see-- I'm just lookin' for some encouragement here.

Jill
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Old 12-04-2007, 04:32 PM   #38
Bedlam
 
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Dec 2006
East Tennessee
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Ooops! Found my answer on another thread!


-------------------------------------------
Drunkensatyr says:

You are fine. Cider just barely bubbles. You will be hard pressed to see airlock action unless you are there at just the right time. After a few days normally it will look like a bunch of really tiny bubbles rolling up the walls
.
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Old 12-05-2007, 06:06 AM   #39
PearlJamNoCode
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Oct 2007
Philadelphia
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This sounds good... how sweet is this compared to EdWort's stuff?
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Old 06-03-2008, 03:01 AM   #40
Scrappy125
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Mar 2008
Southern Jersey
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Any update on this? Tried brewing my own, smells awesome!

I was wondering what the ending SG should be? I've had stuff going for 6 weeks now, and I'm still getting a bubble in the airlock every 30 seconds or so.

Thanks
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