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Old 12-25-2012, 10:32 PM   #21
TxBeerGuy
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Dec 2012
, Texas
Posts: 23


I used Mott's apple juice from Sam's for my last batch, and so far it's great.

 
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Old 12-26-2012, 04:01 AM   #22
aubiecat
 
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Dec 2011
Alexander City, Alabama
Posts: 1,197
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My last batch was all Walmart (Great Value) Juice and concentrate. My son said it tasted just like Angry Orchard cider.

 
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Old 12-26-2012, 05:23 AM   #23
Brewsam
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Nov 2012
Fresno, California
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I use the whole foods brand or Mendacino (North Coast) apple cider also available at whole foods. It comes in one gallon glass jugs and has been pasteurized and has no preservatives. We do have local apple cider that may be cheaper but I am way too paranoid about E. coli, I have taken care of way too many kids with it. Having said that, if the cider is from only picked apples it probably is safe... but again I am paranoid and would rather be safe than sorry.
I take 4 gallons of the cider
2 lbs of brown sugar boiled in 2 quarts of water
1 tsp of Wyeast nutrient
English Cider yeast
Mixed in a 5 gallon glass carboy (sanitized)
Rack to secondary after about 7-10 days
2-4 weeks in the secondary and then carb in keg
Makes great cider every time, pretty dry at comes out between 7.5-8% ABV

 
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Old 01-28-2013, 07:53 PM   #24
BlainD
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Nov 2011
Killeen, tx
Posts: 254
Liked 13 Times on 8 Posts


******I am only posting here for reference in case anyone is browsing. I am not trying to revive this thread******

I concur that Mott's juice is superior when making cider. I am saying this from a cost/Benefit View point. Not the greatest but the best bang for your buck in a mid range of price. Also it is filtered making it much easier to clear up. I have not used all brand of juice and this is an opinion based soupy on my experiences.
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Old 12-08-2013, 11:29 PM   #25
zsasbo
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Mar 2013
Posts: 7

Quote:
Originally Posted by Brewsam View Post
I use the whole foods brand or Mendacino (North Coast) apple cider also available at whole foods. It comes in one gallon glass jugs and has been pasteurized and has no preservatives. We do have local apple cider that may be cheaper but I am way too paranoid about E. coli, I have taken care of way too many kids with it. Having said that, if the cider is from only picked apples it probably is safe... but again I am paranoid and would rather be safe than sorry.
I take 4 gallons of the cider
2 lbs of brown sugar boiled in 2 quarts of water
1 tsp of Wyeast nutrient
English Cider yeast
Mixed in a 5 gallon glass carboy (sanitized)
Rack to secondary after about 7-10 days
2-4 weeks in the secondary and then carb in keg
Makes great cider every time, pretty dry at comes out between 7.5-8% ABV
I am using this product as well for a cider. Anyone know what type of apples they use?

Recipe is 4 gal North Coast Cider
3lbs Orange Blossom honey
1/2 Gal Pear Juice
1/2 Gal pineapple Juice
White Labs Champagne Yeast
2.5tsp pectic enzyme
2.5tsp Fermaid K yeast nutrient

fermenting ~3 weeks then racking to secondary until cleared...considering using a clearing agent as well...

 
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