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Old 06-26-2012, 12:18 AM   #1
GDRMaille
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Jan 2012
Posts: 76


I have 4gal of basic cider ready to bottle. I plan on using juice concentrate and a caramelized white/brown sugar mix for priming/back sweetening. I want to add sour apple pucker to a batch of 12 bottles as an experiment in the hopes of making the cider taste like those caramel apple lollipops. How much should I add to each bottle? Is a standard "shot" a good amount?



 
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Old 06-26-2012, 12:28 AM   #2
Alcoholalchemy
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Jul 2011
St Louis, MO
Posts: 38

Randy Mosher gives some formulas for this sort of thing in Radical Brewing (page 155). You would have to account for both the sugar and the alcohol in the pucker. Just adjust your priming sugar accordingly when you calculate how much sugar you're adding with the pucker.



 
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Old 06-26-2012, 01:58 AM   #3
GDRMaille
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Jan 2012
Posts: 76

I will have to search around for a good price, the website certainly made the book intriguing! Any free calculators on the web?

 
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Old 06-26-2012, 04:32 AM   #4
UpstateMike
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Nov 2011
Brockport, NY
Posts: 930
Liked 155 Times on 92 Posts


I have found that 1.5 teaspoons of Malic Acid per gallon of cider gives a nice sour apple flavor.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
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Old 06-26-2012, 11:47 PM   #5
GDRMaille
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Jan 2012
Posts: 76

Mike, thanks for the idea. I am going for a theme on this one (putting it in green bottles), so I'd like to stay with the sour apple pucker liquor as the flavoring. I guess the low response rate is due to lack of experience on this?

 
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Old 06-26-2012, 11:59 PM   #6
CRock303
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Mar 2012
denver, colorado
Posts: 69
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I made my first cider using juice form Granny Smiths and there is a nice sour finish to it. I know this doesn't help you out right now but if you want to make another sour cider I'd start there.

 
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Old 06-28-2012, 01:17 AM   #7
GDRMaille
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Jan 2012
Posts: 76

Well, I jumped in and took the risk! Ended up using one shot per bottle. We'll see how they shape up in a month our so.

 
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Old 06-28-2012, 04:17 AM   #8
Swifty
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Sep 2011
Salina, Ks
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Carbing with rum is discussed quite a bit in this thread. Sadly, I have all the components sitting on a shelf and haven't found time to brew this but it sure does sound glorious: http://www.homebrewtalk.com/f78/bana...lweizen-68743/
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Old 07-03-2012, 03:03 AM   #9
GDRMaille
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Jan 2012
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Swift, thanks! I saved the calculation from that thread for future use.



 
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