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Old 01-11-2013, 10:20 PM   #11
Unferth
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Quote:
Originally Posted by jeepinjeepin View Post
I have frozen cider before in a milk jug. Just flip the frozen jug over and let it drain back through the ice. Leave it in the freezer at least at first.
nice to know it will work. Thanks

 
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Old 01-11-2013, 10:24 PM   #12
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Quote:
Originally Posted by Unferth
I think I'm going to create as stable and clean a cider as I can to start with. . probably Apple juice and AJ concentrate to 1.060, make a 2 liter starter with EC-1118, and ferment at about 60 F. That should get it to around 9% ABV with plenty of apple flavor to pull out. Hopefully it won't create any 'off' flavors from the yeast having to convert sugars and deal with a high OG.
Now you are thinking.
Quote:
Originally Posted by Unferth

nice to know it will work. Thanks
Yeah, the ice freezes real flakey and layered. You can watch the color drain away. When it's almost pure white, or as long as you can stand to wait it's done.
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Old 01-11-2013, 10:39 PM   #13
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Look through the BYO back issues. Maybe winter of last year? There was an article on jacking cider. They were freezing better bottles.
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Old 01-11-2013, 11:41 PM   #14
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I would ask that someone non-partial admin read this thread and decide if it was appropriate or not...

I have gone against no HB talk guidelines...

Nothing was wrong with your post, but you quoted a deleted post from another member. No use in deleting that member's posts if they get reposted in your quotes. You seem to be under the impression that you have been scolded and I don't think that's the case. No harm, no foul.

Pappers


Thank you pappers
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Old 01-12-2013, 01:55 PM   #15
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Quote:
Originally Posted by Unferth View Post
Hopefully it won't create any 'off' flavors from the yeast having to convert sugars and deal with a high OG.
I don't think 1.060 is a high OG. To me high is anything that puts your final ABV at around 10%. That would be something like 1.080.

I think you'll get a really clean final product with a starter and temps at 60F. Let us know how it goes. I've always wanted to try this.

BTW...I try to stay on topic in threads, but I always think some humor makes them for better reading

 
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Old 01-12-2013, 04:48 PM   #16
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Quote:
Originally Posted by Pickled_Pepper


BTW...I try to stay on topic in threads, but I always think some humor makes them for better reading
I agree, humor is medicine for all of our sicknesses and wounds
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Old 01-12-2013, 05:00 PM   #17
MarkKF
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I've been saving clean plastic milk jugs with screw tops just for this purpose. I have s few 5 gal carboys in the basement ready to experiment. Now just waiting for the weather. A week of sub-freezing temps and I'm gonna freeze and pass thru a strainer daily til it won't freeze then bottle.
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Old 01-12-2013, 10:12 PM   #18
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Quote:
Originally Posted by MarkKF View Post
I've been saving clean plastic milk jugs with screw tops just for this purpose. I have s few 5 gal carboys in the basement ready to experiment. Now just waiting for the weather. A week of sub-freezing temps and I'm gonna freeze and pass thru a strainer daily til it won't freeze then bottle.
That's a good idea, and it is similar to the historical production of Applejack, when it was overwintered in oak barrels then drained. A lot of it in your neck of the woods, I do believe.

Not possible for me though, its only getting slightly below freezing at night here and not for long enough to separate.

 
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Old 01-17-2013, 09:32 PM   #19
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So I've heard up to 2/3 of the volume is discarded at ice. Is that what you've experienced? Of the alcoholic beverage remaining do you think the apple flavor is more concentrated, the same or less than the original alcoholic cider? Starting with 5 gal. this weekend. I'll let you know how it turns out.
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Old 01-17-2013, 10:07 PM   #20
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Quote:
Originally Posted by MarkKF
So I've heard up to 2/3 of the volume is discarded at ice. Is that what you've experienced? Of the alcoholic beverage remaining do you think the apple flavor is more concentrated, the same or less than the original alcoholic cider? Starting with 5 gal. this weekend. I'll let you know how it turns out.
I've not measure final product before. I've only tried it once or twice. Think about this. You are freezing the water of a 6-10% alcohol solution. Not all of the water will be removed but its also likely that some alcohol will remain trapped in the ice.

The flavor gets...concentrated. Sweeter, more apple, warming alcohol.
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