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Old 09-02-2012, 08:19 AM   #11
Leadgolem
 
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I've moved to secondary, and am degassing now. I'll let things settle out completely before making and flavor additions.

 
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Old 09-14-2012, 04:44 AM   #12
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In case anyone is interested, FG was measured at 0.98 on 09-07-12. That makes abv 16%. On 09-11-12 I added 6.48 lbs of frozen green summer apples to wort. These have been cleaned, sliced, destemmed, cored, and steamed until slightly soft. I can't remember when, but I added 2tsp of pectin enzyme at some point.

I have decided against back sweetening, this is shaping up to be a very nice dry cider.
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Old 09-16-2012, 07:10 AM   #13
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The apples have started to liquefy... I didn't know they would do that. Maybe it's the pectin enzyme? I'll probably strain out what's left of them tomorrow. Then I'll play with mixing this dry cider with some overly sweet ginger ale I've also got laying around.
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Old 09-16-2012, 02:34 PM   #14
mhuntwork
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Quote:
Originally Posted by Leadgolem View Post
I guess I was just being to impatient. After letting the modified brew sit in bottles for a few days it has improved almost out of all recognition. There is still a slightly odd taste from the spice blend. Other then that, I'm fairly happy with it now.
I was amazed at the transformation from one day to the next with my cider. I was lucky enough to have JUST completed my kegerator so I could sample it everyday and everyday it just got better. Kicked it before it ever reached it's peak! LOL. Has the viscosity changed at all over time?

 
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Old 09-16-2012, 08:13 PM   #15
Leadgolem
 
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Quote:
Originally Posted by mhuntwork View Post
I was amazed at the transformation from one day to the next with my cider. I was lucky enough to have JUST completed my kegerator so I could sample it everyday and everyday it just got better. Kicked it before it ever reached it's peak! LOL. Has the viscosity changed at all over time?
Not noticeably. The additional water and lemon juice in that first batch would probably mask any change anyway.
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