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Old 08-29-2012, 03:12 PM   #1
rs3902
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May 2011
ocean city, md
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For my first cider , 3 gallon batch,I want to do it as simply as possible, dry and carbed.

I'm going to pick up 3 gallons of fresh, pasteurized cider from a local orchard, add brown sugar until I get a gravity of 1.055, put it in a carboy, shake to aerate, add a packet of Nottingham yeast, and let ferment a couple of weeks until I get stable readings. Add 3oz. Priming sugar and bottle.

Does this seem like an acceptable recipe/procedure for an easy, yet drinkable apple cider?

As always, any feedback is appreciated!

 
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Old 08-29-2012, 03:56 PM   #2
walte1fr
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Aug 2011
Royal Oak, MI
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Should be fine. I used a stick of cinnamon in my keg also just to add a little more flavor.

 
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Old 08-29-2012, 04:03 PM   #3
rs3902
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May 2011
ocean city, md
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Quote:
Originally Posted by walte1fr
Should be fine. I used a stick of cinnamon in my keg also just to add a little more flavor.
That sounds good, maybe I'll put a cinnamon stick or 2 in there. Do you think that I should leave them in throughout the whole fermentation or "dry hop" with cinnamon sticks for a period of time, 7 days, 2 weeks, whatever?

 
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Old 08-29-2012, 05:56 PM   #4
walte1fr
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I put them in the keg so If I were to bottle it I would dry hop it with them for 2 weeks before bottling

 
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Old 08-29-2012, 07:34 PM   #5
david_42
 
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Should be okay, you kept it under the 'magic' 6%. That's the point where cider stops tasting like apples, IMHO.
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Old 08-29-2012, 07:42 PM   #6
rs3902
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May 2011
ocean city, md
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Quote:
Originally Posted by david_42
Should be okay, you kept it under the 'magic' 6%. That's the point where cider stops tasting like apples, IMHO.
Thanks for the tip. What OG would you suggest?

 
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