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Old 01-31-2013, 09:33 PM   #71
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A good maybe weak on flavor cider with no off flavors is s perfect candidate. It tastes soooo good.


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Old 01-31-2013, 09:38 PM   #72
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Just be careful, sometimes it can sneak up on ya.


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Old 02-01-2013, 02:58 AM   #73
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Quote:
Originally Posted by krackin
Just be careful, sometimes it can sneak up on ya.
I pray somehow some applejack sneaks up on meh
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Old 02-01-2013, 10:01 PM   #74
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How long should wine made with applejuice and aj concentrate be aged before doing this? I made a batch last week that I may try this on. My last batch of ed wort's recipe is still tart right now after about 3 months though.
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Old 02-01-2013, 10:15 PM   #75
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You are wide open on that choice really but anytime after fermentation stops you can commence to jack. I start right after fermentation has completed but then again I use mother nature to freeze my cider. By starting in Nov. I often get between 30 and 40 below to use free of charge. 10 degrees down to 0 will work just fine too.
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Old 02-01-2013, 11:50 PM   #76
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Below f or below c?
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Old 02-01-2013, 11:52 PM   #77
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*f.
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Old 02-02-2013, 01:27 PM   #78
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First time apple jacking started outdoors last night. Temperature was supposed to hit 9. I was expecting more of a layer of ice, but found the flaky, crystally ice described above. I was surprised that this ice was entirely throughout the liquid. It was, however, only a gallon in a bucket. I am very pleased with this experiment so far!

Any other tips out there?
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Old 02-02-2013, 02:31 PM   #79
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So I just did 1 bottle of this in a plastic container in my freezer to see how if like it and it was great! Very apply, slight note of alcohol. I was wondering, could I make a 5 gallon batch of cider, transfer it to my bottling bucket and leave it outside on some freezing days and then drain the applejack at the bottom from the bottling spigot?
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Old 02-02-2013, 02:48 PM   #80
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One tip is to make more next time. It can disappear pretty quickly.

I see that you are in Portland. You may want to check with Giles Family Farm in Alfred to get your cider. They press it and do an excellent job of it. They UV treat it so it has no chemicals and is not cooked. I need to get some more before the weather tips towards spring.


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