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Old 06-01-2012, 02:52 PM   #11
djelemenohpee
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Mar 2012
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What kind of sugar are people using to back sweeten with?
Us anybody using juice concentrate?

Can't wait to make this for summer



 
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Old 06-04-2012, 02:29 AM   #12
NineMilBill
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Dec 2011
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Quote:
Originally Posted by djelemenohpee View Post
What kind of sugar are people using to back sweeten with?
Us anybody using juice concentrate?

Can't wait to make this for summer
I've only used white table sugar - although you could use just about any fermentable sugar to acheive a carbonated cider, to include juice concentrate.



 
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Old 06-05-2012, 05:27 AM   #13
djelemenohpee
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Thanks ninemilbill. i plan on doing a three gallon test batch tomorrow......... if i can find the berries

 
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Old 06-05-2012, 11:05 PM   #14
djelemenohpee
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Mar 2012
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So i just started a 3gal version of this today. Tripled all the ingredients but was only able to fit a little less than 2.5gal of juice. My SG = 1.080(seems kinda high: but im new to this) then i added about another half gallon of juice to wash in the yeast. Will keep everyone posted on my gravity progress.

 
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Old 06-21-2012, 11:14 PM   #15
djelemenohpee
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Click image for larger version

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This is 16 days in. Still bubbling.

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Old 06-29-2012, 06:41 PM   #16
Vox
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Jun 2012
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Hey all. I'm thinking of making this and have a few questions as I'm a noob at cider craft. Only made two batches so far. When you say sugar, are you referring to dextrose or do you use store bought granulated sugar? I want to ultimately rack this into my 3 gallon carboy as the secondary. Do I need to double or triple this recipe to fit into the three gallon carboy? Also, if I were to use my brew bucket as the primary, would the blackberries stain the bucket? When you pitch the yeast, do you rehydrate or just dump it in? Appreciate your help. I'm sure I will have questions later about backsweetening as I have yet to try my hand at it.
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Old 06-29-2012, 07:36 PM   #17
firerat
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Quote:
Originally Posted by Vox View Post
Hey all. I'm thinking of making this and have a few questions as I'm a noob at cider craft. Only made two batches so far. When you say sugar, are you referring to dextrose or do you use store bought granulated sugar?
Quote:
Originally Posted by NineMilBill View Post
I've only used white table sugar - although you could use just about any fermentable sugar to acheive a carbonated cider, to include juice concentrate.
.
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Old 06-30-2012, 05:41 AM   #18
djelemenohpee
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Mar 2012
Burlingame, california
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I did a three gallon batch and I just tripled all the ingredients. I also just pitched my yeast dry and washed it down the funnel with more juice.
Hope this helps.

 
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Old 07-02-2012, 06:12 AM   #19
jms480
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Dec 2011
Tempe, Arizona
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I'm new to ciders, and am looking to make this soon. I just have a couple questions:
I assume the sugar you used to backsweeten is also the priming sugar?
How long did you wait to pasturize to get a decent carb level? I was thinking 7-10 days if you used the cup of white table sugar.

 
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Old 07-05-2012, 05:14 PM   #20
NineMilBill
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Yes, the cup of sugar provided the carbonation. IIRC, it took about 5 or so days to carb up.



 
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