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Old 02-14-2012, 03:03 PM   #11
huesmann
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Mar 2011
Kensington, MD
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What makes you call it a cider?



 
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Old 02-15-2012, 12:23 PM   #12
Pith
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Sep 2011
Blue Mountains, NSW
Posts: 322
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It's basically a cider that has the abv boosted with adjuncts. Therefore, New England Cider. Google it.


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Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet

 
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Old 05-14-2012, 04:10 AM   #13
scottyj
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May 2012
Temple, Texas
Posts: 23
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I'm new to home brewing, so please bare with me. What is "racking"?

 
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Old 05-14-2012, 12:11 PM   #14
huesmann
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Mar 2011
Kensington, MD
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Transferring your hooch from one vessel to another in order to get it off the lees (spent yeast that settles to the bottom).

 
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Old 12-08-2012, 11:41 PM   #15
schooner427
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Dec 2012
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The yeast is pretty hardy, you can certainly get a high ABV, with all that fermentable sugar it would keep ya at home. Huh.
I might like to try the recipe in late winter to try and get a nice spiced apple for next fall, although I might add some bentonite at the start and fine it with sparkeloid. After the second racking, bulk age for 3 months and see if it needs a little backsweeting, might add a conditioner and bottle after about another month. I dunno whaddya think.

 
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Old 12-09-2012, 12:54 AM   #16
Yooper
Ale's What Cures You!
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Jun 2006
UP of Michigan, Winter Texan
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Quote:
Originally Posted by schooner427 View Post
The yeast is pretty hardy, you can certainly get a high ABV, with all that fermentable sugar it would keep ya at home. Huh.
I might like to try the recipe in late winter to try and get a nice spiced apple for next fall, although I might add some bentonite at the start and fine it with sparkeloid. After the second racking, bulk age for 3 months and see if it needs a little backsweeting, might add a conditioner and bottle after about another month. I dunno whaddya think.
You don't need bentonite or sparkelloid- it'll clear just fine without them. I'm not a fan of sweet wines, but if you like sweet wines apple wine is a nice one to sweeten.
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Old 12-09-2012, 02:47 PM   #17
schooner427
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Dec 2012
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Yea I know, its that I get impatient and I wanna do something so I clear it , it starts to look real pretty in the carboy so I feel better. Lol

 
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Old 01-24-2013, 03:30 AM   #18
jkrug
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Jun 2012
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Submitted to wrong post. Sorry.

 
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Old 04-20-2013, 06:11 PM   #19
dibattista
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Apr 2012
Garrettsville, Ohio
Posts: 19


I racked this 9 days after leaving it in the primary bucket (April 7th). It is now the 20th and I have not seen one bubble in the secondary since racking. Is it actually done fermenting (for the most part) and just clearing now? Seems strange.

 
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Old 04-21-2013, 07:19 PM   #20
jkrug
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Jun 2012
Posts: 86
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Could be. What was your starting gravity and what is it now?



 
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