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Old 07-31-2007, 07:49 PM   #11
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Quote:
Originally Posted by Finn
I get confused by the terms "cider" and "juice" when applied to apple products, seems like everybody has a different def. In the cold-drinx case at Slaveway they have "cider," which is filtered apple juice, and "juice" which is unfiltered. Both taste the same, meaning they taste like red delicious juice. Bleah.
Have the Simpson's taught us nothing?!?!?

From the famous words of Ned Flanders:
"If it's sweet and yella: you've got juice there fella; If it's tangy and brown: you're in cider town"


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Old 08-08-2007, 04:20 PM   #12
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Quote:
Originally Posted by Ryan_PA
Have the Simpson's taught us nothing?!?!?

From the famous words of Ned Flanders:
"If it's sweet and yella: you've got juice there fella; If it's tangy and brown: you're in cider town"
I just wanted to chime in that I've always loved that quote from flanders!

(and since its topical, i'm making edwort's apfelwein as well; i used a champagne yeast and man did that ferment *dry*...tasted a sample last night after 3 weeks in primary and its already fermented down to 1.000 and like a champagne brushed w/apple flavor...)


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Old 02-24-2014, 06:52 PM   #13
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Just a quick noob question, do you let it carb in the bottles? Or sorbate it.
I have never had a hard cider but would like to try one and broaden my brewing experiance.
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Old 02-24-2014, 07:09 PM   #14
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Long story short:

Personally, I let my cider go all the way dry (<1.000), sweeten to taste, and then add priming sugar. I fill a plastic soda bottle when bottling, and when that soda bottle is nice and hard, I stovetop pasteurize like shown in the sticky.




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Old 03-02-2014, 11:15 PM   #15
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Quote:
Originally Posted by Safa View Post
Long story short:

Personally, I let my cider go all the way dry (<1.000), sweeten to taste, and then add priming sugar. I fill a plastic soda bottle when bottling, and when that soda bottle is nice and hard, I stovetop pasteurize like shown in the sticky.




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What do you sweeten with?


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Old 03-03-2014, 03:18 AM   #16
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Apple juice usually. It dilutes the ABV more than just adding sugar, but I like the addition of the apple flavour.




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Old 03-03-2014, 08:22 AM   #17
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I'd like to try making a slightly sweet, lightly sparkling cider, but I'm scared of creating explosions!


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Old 03-03-2014, 01:25 PM   #18
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You might try using lactose. It's unfermantable and not very sweet (about 1/6 that of regular sugar).

I just used half a pound per gallon an it came out beautifully for my tastes. That way, you can prime your bottles just like you usually would with beer and you don't have to worry about bottle bombs


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Old 03-03-2014, 02:23 PM   #19
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Ah, that sounds worth investigating! Thank you


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Old 03-03-2014, 03:10 PM   #20
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Most welcome. I think you'll find that brewing is an adventure and that trying new stuff just for the hell of it will become the norm.

Most of us don't follow hard and fast recipes, we just throw whatever feels right into a fermenter and add yeast! So don't worry yourself too much, just try it!


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