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Old 09-15-2012, 06:21 PM   #1
Atek
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May 2010
, South Dakota
Posts: 429
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I'll go first.

Plum cider and apple/peach cider.
All hand juiced with a kitchen aid type juicer.... Never doing that again....
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Old 09-15-2012, 06:44 PM   #2
snortwheeze
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Aug 2012
Posts: 116
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The first one is the start of my cranberry-apple one gallon batch. The second is of the same cider, finished. Turned out good.
My Carmel apple is in a blue container, so no good picture there....
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Old 09-15-2012, 11:52 PM   #3
LeBreton
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Nov 2011
Finger Lakes, NY
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5 gallon batch 50% Burgundy, 30% Newtown Pippin, 20% Paula Red. Hand picked and self pressed. Juicing can suck but having control over the blend is everything. Fermenting at around ~60 right now.
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Old 09-16-2012, 02:31 AM   #4
irchowi
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Jul 2012
Houston, TX
Posts: 84
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Quote:
Originally Posted by LeBreton View Post
5 gallon batch 50% Burgundy, 30% Newtown Pippin, 20% Paula Red. Hand piked and self pressed. Juicing can suck but having control over the blend is everything. Fermenting at around ~60 right now.
Nice improvised temp control system you got there

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Old 09-16-2012, 02:49 AM   #5
mhuntwork
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Aug 2012
Cincinnati, OH - Ohio
Posts: 11
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Day 2. Simplicity. Just 5 gallons of store bought juice, a pound or so of Domino, and a pitch of S-04. Will back sweeten with a frozen concentrate, stabilize with Potassium Sorbate, and keg it up! Shoulda started it 6 weeks ago. Kicked the last keg in a matter of weeks.
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Old 09-16-2012, 05:00 PM   #6
Apple_Jacker
 
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Oct 2011
Hixson, TN
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A sampling of my cyser:

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My 2 gallon sized batches of no sugar added cider (with my 6 gallons of cyser in the background)

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My black cherry apple wine:

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Old 09-16-2012, 07:30 PM   #7
MarkKF
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Dec 2011
Meriden, CT
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Here is the last of my blackberry-apple cider
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Old 09-16-2012, 10:00 PM   #8
monel_funkawitz
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Sep 2012
Posts: 19
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Greetings! Thought i'd show ny cider. It is on day two, 5 gallons of fresh local cider, Lalvin EC-1118 yeast, 1 cup of dark sugar and 3 cups of white sugar, Sailor Jerry Rum in the air lock.

It has a nice krautsen on top, and a wonderful aroma. Air lock is bubbling every 5 sec. Temp is around 69. Didn't check sg, will wait till it stops popping.

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Old 09-17-2012, 05:23 AM   #9
hoonigan
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Sep 2012
Posts: 13

Pineapple cider using agave nectar and honey, just started this morning....

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Old 09-18-2012, 07:00 AM   #10
sirmichael
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Feb 2012
Posts: 109
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Bottled this one today. It's a cherry pomegranate cider.
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Put this one together after bottling the one above. This one I'm going to dry hop with cascade or willamette.
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