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Old 01-28-2014, 08:15 PM   #11
MechaMacster
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Dec 2012
Overland Park, KS
Posts: 14
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I'm down! Mine's a bit weird as well so it's all good. Well, weak more than weird. These low temps wreaked havok on my brew temp. Mine will be ready for drinking this weekend if anyone else is down. Not sure if I'd able to host though. I'd have to check what the plans are with SWMBO.



 
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Old 01-28-2014, 08:21 PM   #12
marvaden
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Jun 2013
Kansas City, Kansas
Posts: 173
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I'm in am apartment and I really only have Friday night free this weekend. Next weekend I have Saturday free.



 
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Old 01-28-2014, 08:36 PM   #13
MechaMacster
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Dec 2012
Overland Park, KS
Posts: 14
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Well, I don't think I have anything going on either of those, but I could be wrong. I'll double check for sure, but does anyone else wanna weigh in on a time and place as well? The more the merrier! I'd say you wouldn't even necessarily need a batch of your own if you don't have one ready, it'd just be nice to meet up with other cider makers. I'll find out tonight, Marvaden what those nights look like. Maybe I could host, but I'm in a townhouse so not much better off.

 
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Old 01-30-2014, 06:17 PM   #14
schwiz
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Dec 2013
Posts: 148
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I didn't end up priming my cider like I planned. The taste just isn't there yet. I had read multiple places that you can bottle a cider in 3 weeks. But when it came down to it, its just not ready. I read another book and it said the number one problem people have with cider is not waiting long enough. They recommended waiting at least 9 months. So I've decided to do just that, going to start tasting it again in 6 months and see where its at.

 
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Old 01-30-2014, 08:09 PM   #15
marvaden
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Jun 2013
Kansas City, Kansas
Posts: 173
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What changes over time for them? Mine are very young and I did an all brett brew, so I really don't know what the appropriate time line would be for them

 
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Old 01-30-2014, 08:10 PM   #16
marvaden
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Jun 2013
Kansas City, Kansas
Posts: 173
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Note that they don't have any hot alcohol or diacetyl. The lambicus one tastes like cheese though......

 
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Old 01-31-2014, 07:27 PM   #17
schwiz
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Dec 2013
Posts: 148
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Quote:
Originally Posted by marvaden View Post
What changes over time for them? Mine are very young and I did an all brett brew, so I really don't know what the appropriate time line would be for them
Well, I'm not really sure, the change is it tastes better. Not sure if thats due to just mellowing of intense flavors or secondary fermentation. Probably both.

 
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Old 02-02-2014, 06:44 AM   #18
T_Baggins
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Apr 2013
Posts: 760
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hey guys damn i just noticed this thread. I live in Meriden ks, just north of Topeka! Has any get together plans been made...meet n greet or trade n grade etc? I currently have oaked apple/cherry that has been aging in bottles for about two months now...I been tryin' to save them to the 6 month mark, but I'll crack another open if anyone wanna try some!

 
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Old 02-02-2014, 06:47 AM   #19
T_Baggins
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Apr 2013
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I saw the next weekend post up there...that is better for me as well...pay day weekend! I probably work saturday till 11am so sat aftr noon/eve/night is best for me, no matter where it is.

 
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Old 10-30-2014, 03:47 PM   #20
schwiz
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Dec 2013
Posts: 148
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Stepping it up this year!




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