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Old 12-16-2012, 07:10 PM   #1
WilliamSlayer
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Aug 2012
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This will of course depend A LOT on personal taste, but what I'm driving at is:

What have you added that ENHANCED your cider?

What have you done (process wise) that made for a better brew?

 
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Old 12-16-2012, 07:15 PM   #2
LiquidArtisan
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Dec 2012
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Raisins, cinnamon, sugar, apple juice concentrate, cranberries, cherries, & nutmeg but not all in the same batch. I'd like to try oak too

 
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Old 12-16-2012, 09:22 PM   #3
swampcider
 
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mango rocks,quite complimentary to the apple....add a tsp per gal of mulling spice and rack at .008 bottle at .004 ....one frozen strawberry/orange/banana per gallon,dry/backsweeten and wait 6-8 months...crazy cool aromas/soft,but distinct complex taste..9%...wife and friends LOVE it!! patience is the key to killer cider.
peaceout

 
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Old 12-16-2012, 09:52 PM   #4
roadymi
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Atomic fireballs.....10 / gallon, honey,
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Old 12-17-2012, 03:06 AM   #5
wirbech
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Nov 2012
Hillsboro, Oregon
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I have added blackberry juice and cranberry juice.

 
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Old 12-18-2012, 01:21 AM   #6
willtrade
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Oct 2012
urbanna, va
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I started with Nelson county Virginia juice,and added dark brown sugar at 2nd fermentation,along with cloves,nutmeg,allspice,and cinnamon sticks..The cloves looked like tadpoles swimming up and down the bottle while it was fermenting,and after it all settled down,I cold crashed,waited a few days,added table sugar,and bottled..Ended up with two cases of lightly carbonated semi sweet spiced cider,that is my best yet of three batches this year..

 
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Old 12-24-2012, 05:53 AM   #7
WilliamSlayer
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For me my best cider have come from lower fermentation temps. Fermenting in the low 60's and with a yeast that leaves behind polysaccharides (like D-47). I admit that I don't add alot to my ciders, but because I am a big fan of apples, I've been fearful of getting in the way of the apple flavor.

 
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Old 12-24-2012, 06:01 AM   #8
SiriusStarr
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Massive quantities of blackberry honey that made a great cyser with a really nice blackberry aroma.

Mulling spices and ginger extracted in vodka for a holiday apfelwein.

And I have a batch of apfelwein going right now that used this instead of sugar to get to 11% ABV. Has some major rhino fart sulfur that needs to mellow out, but it's tasting amazing.

I've been wanting to dry hop a cider too, but haven't gotten there yet.

EDIT: And I agree with what others have said RE low fermentation temps. I like mine made with an ale yeast (US-05 usually) around 62F, personally.
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Old 12-24-2012, 08:48 PM   #9
amandabab
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Quote:
Originally Posted by WilliamSlayer View Post

What have you added that ENHANCED your cider?

What have you done (process wise) that made for a better brew?
1: nothing, i stopped adding stuff except apples/juice
2: larger and larger batches. much better results with a 15 gallon demijohn than with 3 5gallon carboys

 
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Old 12-25-2012, 02:04 AM   #10
SiriusStarr
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Quote:
Originally Posted by amandabab View Post
2: larger and larger batches. much better results with a 15 gallon demijohn than with 3 5gallon carboys
Interesting. In what way would you say the results are better? Or rather, is it describable (i.e. are the large batches cleaner or smoother or what)? I am curious what the reason would be for this.
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Kitsune Brewing Co. (Add me on Untappd.)
Fermenters: Empty. :-(
Aging: Nothing! D:
Bottled: Unnamed 100% Brett Cyser; Second Sun (Orange Guava Cider); First Blood (Wild Cherry Cider); JAOM; Unnamed Holiday Apfelwein.
Planned: Pliny clone. More 7 Stairs Pale Ale.

 
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