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Old 11-06-2012, 10:04 PM   #11
Safa
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Aug 2012
Birmingham, Alabama
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I haven't seen it, but the girlfriend remembered it so asked me to make this my next test batch attempt. Not really sure what season its meant to be out in or if it was just a limited run thing.
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Old 11-06-2012, 11:33 PM   #12
CRock303
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Mar 2012
denver, colorado
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http://www.woodchuck.com/cider/seasonal-calendar.html here's an availability calendar for all their stuff.

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Old 11-07-2012, 12:26 AM   #13
Face Eater
I brew beer....
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Mar 2011
Chicago, Illinois
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http://www.google.com/url?sa=t&sourc...JdWHoWYkorcsGA

Watch that it will answer all your questions.

 
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Old 11-07-2012, 05:39 AM   #14
Vox
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Jun 2012
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Last time I had it was months ago. It was good though.
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Old 11-08-2012, 11:37 PM   #15
MiScusi
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Oct 2011
Grandville, Michigan
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Quote:
Originally Posted by Face Eater View Post
http://www.google.com/url?sa=t&sourc...JdWHoWYkorcsGA

Watch that it will answer all your questions.
Thanks for the link. I finally have time to make this after the summer work rush is over... now to figure out how much orange peel and coriander to add.

 
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Old 12-05-2012, 01:11 AM   #16
Vox
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Jun 2012
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Thinking about giving this a try with Belgian yeast, orange peel, and coriander. Any ideas on the amounts? Maybe someone who has made Belgian style beers (gasp!) can weigh in. Also, do I use fresh peels or dried and do I need to boil the orange peels or coriander?
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Old 12-05-2012, 01:16 AM   #17
TNGabe
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Aug 2012
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WTF?

I hafta find this crazy beverage.
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Old 12-05-2012, 01:29 AM   #18
Vox
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I found the bottle in my collection. Here are pics in case anyone wants to see it.

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Bottle Conditioning: Skeeter Pee

Aging: Joe's Ancient Orange Mead

 
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Old 12-05-2012, 04:03 AM   #19
TNGabe
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Aug 2012
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Quote:
Originally Posted by Vox View Post
I found the bottle in my collection. Here are pics in case anyone wants to see it.
It goes with shrimp (or is that a crawdad?) and cheese? It has to be good!
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Old 12-05-2012, 04:19 AM   #20
Unferth
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Aug 2012
Vancouver, BC
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I'm doing a Graff version of this with wheat and belgian aromatic steeping grains, wheat extract and light hops; Belgian abbey wyeast. I'd be happy to post amounts, etc. if anyone's interested-- but it definitely ain't gluten free.

Just tasted it out of the carboy and it is definitely distinct... Planning on adding orange and coriander in secondary.

 
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