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Old 09-16-2013, 02:17 AM   #131
jeffc
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Sep 2013
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It's the same as when I started, ~1.064.

 
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Old 09-16-2013, 03:28 AM   #132
Fuzzymittenbrewing
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Jun 2013
, West Michigan
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Ive heard of ppl overcoming that with more yeast but its kind od a crapshoot. The reason you had some krausen is sorbate doesnt kill yeat it stops them from multiplying

 
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Old 09-16-2013, 06:59 AM   #133
PamelaToledo
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Sep 2013
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Hey,

It looks quite interesting but can you please name the recipe and time taken to complete the recipe.

 
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Old 09-17-2013, 12:39 AM   #134
jeffc
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Sep 2013
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Quote:
Originally Posted by Fuzzymittenbrewing View Post
Ive heard of ppl overcoming that with more yeast but its kind od a crapshoot. The reason you had some krausen is sorbate doesnt kill yeat it stops them from multiplying
I threw together a quick batch of a 1/2 gal of mott's apple juice and a packet of yeast...we'll see where this goes. I'm not going to drink 5 gallons of unfermented cider, brown sugar, apple juice concentrate and yeast - so it's worth a shot in the dark

 
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Old 09-17-2013, 03:28 PM   #135
wmubronco03
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May 2012
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Quote:
Originally Posted by PamelaToledo
Hey,

It looks quite interesting but can you please name the recipe and time taken to complete the recipe.
I called it "Apple-soused" and start to when I started drinking it was about 30-45 days.

 
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Old 10-03-2013, 01:47 AM   #136
jeffc
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Sep 2013
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Quote:
Originally Posted by jeffc View Post
I threw together a quick batch of a 1/2 gal of mott's apple juice and a packet of yeast...we'll see where this goes. I'm not going to drink 5 gallons of unfermented cider, brown sugar, apple juice concentrate and yeast - so it's worth a shot in the dark
Update: after 2 more weeks it's down to a little over 1.03. Seems to have made some progress in fermenting. I transferred it to a carboy and I'm thinking I'll pitch a packet of champagne yeast on top of it Saturday if there is no more movement - it's too sweet to drink right now.

Next time - no cider with potassium sorbate.

 
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Old 10-02-2015, 11:26 PM   #137
JDWebb
 
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Dec 2014
Sherman Oaks, California
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Has anyone tried adding bourbon and oak cubes? May do this (original recipe) and add some Buffalo Trace during secondary and an oak spiral.
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Old 06-11-2016, 04:01 PM   #138
CKuhns
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Oct 2015
, MN
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Never added Bourbon to this but do add Oak Cubes to secondary. After kegging and carbing have added a shot of Fireball whiskey to the glass after poured (My spin on a Johnny Jump Up) and in My Humble Opinion is pretty good.

I have used basically this exact recipe as posted by the OP about a dozen times.(5 Gallon Batches).
Couple of notes and things to consider
- You can adjust the OG prior to pitching yeast and use FAJC to do so cutting back on the brown sugar. (I target 1.060 +- a bit)
- Last batch 1.058 OG was 10 days primary @ 66 to 68 Deg F using SO4 Yeast and a TBSP of Nutrient (DAP / Fermaid K mix 2 to 1)
- Racked to secondary
- Steeped a Black Tea bag in 2 C water for 5 minutes with 2 cinnamon sticks, 2 cloves and 1 oz Med Toast Oak Cubes Added it all to secondary.
- Racked from spices after 8 Days.
- Clarified by Cold crashing for 2 days Racked and kegged.
- Drinkable at kegging and great after a number of months if you prefer to age it.

I use this recipe as my go-to for a quick and easy hard cider. - Really an "entry level" hard cider to get your techniques and recipe fine tuned, It goes just off dry and a good base for experimenting with. Fruit addition works great with this one. (Leave the cloves out but keep everything else the same when adding fruit)
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