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Old 09-25-2012, 02:12 PM   #1
wmubronco03
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So I've made this 3 times now and I just love the flavor, and high alcohol.

5 gallons apple juice (pasteurized)
2 cans of apple juice concentrate
24 oz of light brown sugar
Wyeast cider yeast
1-2 cinnamon sticks

I melt the sugar into the concentrate and bring it up to 180 degrees. Dump the juice and the sugar/concentrate into the fermenter. Stir it all together, top with the yeast. Usual o.g.-1.070. Usual f.g.- 1.002. Transfer to a secondary, a week before I keg I drop in the cinnamon sticks. A week later I transfer to a keg. Carb it up and enjoy!

Edit: I've used UV pasteurized from a cider mill and the Costco unfiltered "natural" cider, both came out great.
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Old 09-25-2012, 07:37 PM   #2
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What's the taste like? Does it retain any of the sweetness or is it dry? Any commercial comparables? I have the wyeast cider yeast in the mail as we speak and I am looking for a cider recipe. Your looks good. Did you crash the fermentation or let it go? Have you tried bottling it?
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Old 09-25-2012, 08:33 PM   #3
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Quote:
Originally Posted by diptherunner
What's the taste like? Does it retain any of the sweetness or is it dry? Any commercial comparables? I have the wyeast cider yeast in the mail as we speak and I am looking for a cider recipe. Your looks good. Did you crash the fermentation or let it go? Have you tried bottling it?
It's dry and has a nice apple cinnamon taste with some warmth from the alcohol @ 8.75%. I recently had a comparable cider but I just can't seem I remember its name. It was one I wasn't familiar with. I didn't crash it, I let it ferment all the way out as I don't like sweet cider as much as dry cider. I've never bottled it using this yeast. I bottled an earlier version that used champagne yeast, but didn't like the flavor the yeast imparted. If I can remember that cider I'll post it for you.
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Old 09-25-2012, 09:04 PM   #4
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Thanks! I Appreciate all the help. It seems pretty straight forward. I wonder if I can dial the abv (gasp) back by reducing the apple concentrate. That way i could have a few, and SWMBO will be happy. Have you ever tried adding 1 gallon of pear or other juice to this?
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Old 09-25-2012, 09:09 PM   #5
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Quote:
Originally Posted by diptherunner
Thanks! I Appreciate all the help. It seems pretty straight forward. I wonder if I can dial the abv (gasp) back by reducing the apple concentrate. That way i could have a few, and SWMBO will be happy. Have you ever tried adding 1 gallon of pear or other juice to this?
I would lose some of the brown sugar first. The apple concentrate helps keep an apple flavor. I've never added pear just but I plan on it soon. Oh, and remembered the name of the cider- its by Vandermils. It's a small company out of western Michigan. It was a little sweeter then mine but it had the same "twang"

http://www.vandermill.com/hardcidermill.html
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Old 10-01-2012, 05:03 PM   #6
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Can you give us an idea as to the length of time the various stages (first ferment, rack, keg) took?
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Old 10-01-2012, 09:36 PM   #7
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Quote:
Originally Posted by k00k
Can you give us an idea as to the length of time the various stages (first ferment, rack, keg) took?
2 weeks primary
1 week is minimum in the secondary. Better is a couple months and then toss in the cinnamon sticks a week before kegging.
Keg and carb
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Old 10-03-2012, 07:17 PM   #8
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I'm a complete newb so please forgive me if this is out of place, but can this be bottled?
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Old 10-04-2012, 04:18 PM   #9
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Ya it shouldn't be a problem. Either prime with corn sugar or applejuice concentrate. Highly recommend corn sugar. Yeast should be still active enough to carb. Add 3/4cup corn sugar to two cups water to prime bottling bucket. Bottle and check them every day or so till you find a good carb. Then stovetop pasteurize (there is a thread for it). Read that thread thoroughly. Its an easy process but can be dangerous if done incorrectly.
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Old 10-05-2012, 03:27 AM   #10
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I really don't think the stove pasteurizing is necessary. The cider is fully fermented out and you're only adding enough sugar to carb not to back sweeten. Bottle bombs are always a rare possibility but no more then a regular beer.
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