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Old 01-20-2013, 08:53 PM   #11
BlainD
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Nov 2011
Killeen, tx
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I'd go with brown sugar to dry it out a little but also it will help darken the cider. I wish it would have been a little darker.
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Old 01-29-2013, 03:03 AM   #12
rstanavech
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Jan 2013
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Very nice!! It looks carbed?

 
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Old 01-30-2013, 06:17 PM   #13
BlainD
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Nov 2011
Killeen, tx
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Oh yeah I carbonate all my cider. I'll edit.
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Old 01-30-2013, 06:22 PM   #14
rstanavech
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Jan 2013
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Have some of this going now. Didn't make a full batch just gallon.

 
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Old 02-02-2013, 04:01 AM   #15
BlainD
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Nov 2011
Killeen, tx
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Let me know how it comes out!!!!
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Old 02-03-2013, 01:54 AM   #16
rstanavech
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Jan 2013
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Quote:
Originally Posted by BlainD View Post
Let me know how it comes out!!!!
I will.

I used 3 liters of apple cider to 1 quart of black cherry juice. I also added a half a cup of dark brown sugar. Smells wonderful so far.

 
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Old 02-03-2013, 05:57 AM   #17
BlainD
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Nov 2011
Killeen, tx
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Quote:
Originally Posted by rstanavech View Post
I will.

I used 3 liters of apple cider to 1 quart of black cherry juice. I also added a half a cup of dark brown sugar. Smells wonderful so far.
That one is going to be potent. Dang SON!
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Old 02-03-2013, 06:14 AM   #18
Looneybeer
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Jan 2013
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Man looks good my wife don't drink beer, lookin for a good fruity cider to make

 
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Old 02-04-2013, 03:09 AM   #19
BlainD
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Nov 2011
Killeen, tx
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Quote:
Originally Posted by Looneybeer View Post
Man looks good my wife don't drink beer, lookin for a good fruity cider to make
Drink it young it will dry out with age.
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Old 02-04-2013, 03:22 AM   #20
Leadgolem
 
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Jul 2012
Denver, Colorado
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Your alcohol production and proportionate decrease in sugar content should be done during primary. Then you can age if you like. Since no more alcohol is being produced, it doesn't get any drier while aging. Most cider, especially those spiked with sugar, should be aged for several months before they reach their best flavor.

If you want something sweet, I would recommend allowing your fermentation to complete. Then sweeten to taste, bottle, and immediately pasteurize the bottles. That will kill the yeast in the bottle and allow you to preserve the sugar in the brew.

That also gives you the option of backsweetening with something like apple juice concentrate, in case your apple flavor fermented out.

And, as always, have nice day.
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