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Old 12-05-2012, 01:51 PM   #21
Safa
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Aug 2012
Birmingham, Alabama
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I did a one gal version of this, details in my cider experiments thread (link in signature)

I would up the orange and coriander from what I used though. The flavour is great but I wanted a bit more of the two ingredients to come through. Maybe even go so far as to double them.
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Old 12-05-2012, 05:32 PM   #22
Unferth
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Aug 2012
Vancouver, BC
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Quote:
Originally Posted by Safa View Post
I did a one gal version of this, details in my cider experiments thread (link in signature)

I would up the orange and coriander from what I used though. The flavour is great but I wanted a bit more of the two ingredients to come through. Maybe even go so far as to double them.
I'll keep that in mind for my batch, Safa. I was actually considering adding it when bottling with the priming sugar as I've noticed certain flavors come out better then. The process of doing it is the question.

I've dehydrated and powderized some orange peel and I think I could do the same with the coriander. I wonder if I melted the two powders into the sugar if it would dissolve enough to flavor evenly throughout the whole batch...

 
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Old 12-05-2012, 05:33 PM   #23
Vox
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Jun 2012
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Quote:
Originally Posted by Safa View Post
I did a one gal version of this, details in my cider experiments thread (link in signature)

I would up the orange and coriander from what I used though. The flavour is great but I wanted a bit more of the two ingredients to come through. Maybe even go so far as to double them.
Can you post the link as I cannot see your signature on my mobile app? Thanks.
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Old 12-05-2012, 06:12 PM   #24
Safa
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Aug 2012
Birmingham, Alabama
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http://www.homebrewtalk.com/f32/1-ga...iments-366311/
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Old 12-06-2012, 01:18 PM   #25
ChasidicCalvinist
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Feb 2012
Hookstown, PA
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I'll be brewing a 3 gallon version of this tomorrow. Only I will be adding 1lb of brown sugar and after 2 weeks dry hopping with .35oz of cascade and .35oz of centennial for a week.
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Old 12-06-2012, 01:41 PM   #26
Safa
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Aug 2012
Birmingham, Alabama
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Unferth: That sounds great! I hope it works out because it sounds like it could be a smash hit.

CC: That also sounds good! I've never had a cider that has been hopped at all, I would be very interested to try some one day
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Old 12-06-2012, 02:40 PM   #27
Vox
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Jun 2012
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I tried a dry hopped Woodchuck a couple months ago on tap at Whole Foods. I'm not a big hops fan, but it wasn't bad. After I bottle one or two of the batches I have going, I might try to like this Belgian style cider and then maybe eventually a Graff.
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Old 03-26-2013, 06:05 PM   #28
HotBacon
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Jun 2012
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So, I just brewed a 5-gal batch today. Boiled a gallon of apple cider with 6 lbs pilsen malt syrup (I didn't have LME - figured that would do) exact process is as follows:

Boiled 45 min:
1 Gal apple juice
Peel from 1 orange
Zest from 1 orange
2 TBS whole coriander seed
6lbs Pilsen malt syrup

Strained the liquid, added another 3.5 gallons of apple cider to the carboy.

Pitched with Trappist Ale yeast (again, what I had on hand)

My industrious child has broken 4 hydrometers, and I haven't picked one up in the last week, so I didn't do a gravity reading - I figure this to be around 1.065 or so.

We shall see - I know this is a loose interpretation of the recipe - but for those who are interested, I'll let you know how it goes.
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