Grandma's liquid apple pie - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Mead Recipes > Grandma's liquid apple pie

Reply
 
Thread Tools
Old 04-26-2013, 08:43 PM   #21
cluckk
 
cluckk's Avatar
Recipes 
 
Apr 2005
San Antonio, TX
Posts: 1,599
Liked 361 Times on 230 Posts


Quote:
Originally Posted by Willie3 View Post
5 Gallons Apple Cider
5# Clover Honey
1# Brown Sugar
1# Corn Sugar
1oz Nutmeg

Mix Honey with 4.5 Gallons Apple Cider. Heat .5 gallon of cider on stove and mix corn and brown sugar with Nutmeg until blended. Put all mixtures into fermenter, shake well add cinnamon sticks and yeast.

The longer it sits the better it gets!!!
I have no choice! I must make this! It will be perfect for the fall and winter.
__________________
"So you say you just brewed your first batch of beer. Welcome to the obsession." --me, to every first time brewer I ever meet.

 
Reply With Quote
Old 04-27-2013, 02:36 PM   #22
Shmrak12
Recipes 
 
Oct 2012
Fort Collins, CO
Posts: 31


Quote:
Originally Posted by mpride1911
After one month it's still a bright cloudy orange color. I'm assuming it will eventually after racking and letting it rest a while. Is this correct? Did anyone add potasium sorbate?
I used pectin enzyme during fermentation and got a really clear, clean cider. Then I used potassium sorbate a day before bottling to keep everything still.
__________________
CHEERS

 
Reply With Quote
Old 04-28-2013, 12:31 AM   #23
waxer
Recipes 
 
Feb 2013
Posts: 38
Liked 26 Times on 7 Posts


Just put on 5L now with some fresh pressed cider. Ill probably regret putting on so little.

 
Reply With Quote
Old 04-28-2013, 09:20 PM   #24
tx-brewer
Recipes 
 
Nov 2012
Houston, Texas
Posts: 313
Liked 59 Times on 38 Posts


Just put mine together.
1 gal unfiltered apple juice
1 pound honey
3 oz dark brown sugar
3 oz corn sugar
0.2 oz nutmeg
2 cinnamon sticks

Lalvin 1116 yeast
Yeast nutrient
Pectic enzyme

OG 1.092

Smells great, I can't wait for this one!

 
Reply With Quote
Old 04-28-2013, 09:22 PM   #25
tx-brewer
Recipes 
 
Nov 2012
Houston, Texas
Posts: 313
Liked 59 Times on 38 Posts


For those who have made this what is the time frame for it to get good?

And did you backsweeten?

 
Reply With Quote
Old 04-28-2013, 11:46 PM   #26
johngottshall
 
johngottshall's Avatar
Recipes 
 
Feb 2013
Posts: 146
Liked 23 Times on 16 Posts


Started my 1Gallon batch today

1Gallon Motets apple juice
1lb. White clover honey
3.5 oz brown sugar
3oz.corn sugar
2Tsp.ground Nutmeg
1Cinnamon stick


Lalvin 71B-1122 yeast rehydrated
Day 2 Will add yeast nutrient

OG 1.094

1/2 hour after yeast added fermentation started .

Click image for larger version

Name:	ForumRunner_20130428_194446.jpg
Views:	1241
Size:	32.4 KB
ID:	118685



Click image for larger version

Name:	ForumRunner_20130428_194501.jpg
Views:	1213
Size:	37.5 KB
ID:	118686



Click image for larger version

Name:	ForumRunner_20130428_194517.jpg
Views:	1220
Size:	32.8 KB
ID:	118688

Tasted like apple pie when I sampled it can't wait for this one.

 
Reply With Quote
Old 04-29-2013, 04:14 PM   #27
Shmrak12
Recipes 
 
Oct 2012
Fort Collins, CO
Posts: 31


Quote:
Originally Posted by PackerfaninSanDiego
mine has been in primary since March 10th,,,,,,should I transfer into secondary or just bottle it?......It's still a tad cloudy
I left mine in primary for three weeks, then secondary for another three weeks before bottling. If you didn't add any pectin enzyme at the beginning of primary, it will probably stay a little cloudy.
__________________
CHEERS

 
Reply With Quote
Old 04-29-2013, 06:26 PM   #28
jbrooke
Recipes 
 
Jan 2013
Posts: 7

Is it ok to just leave it in primary for like 6 weeks then bottle?

 
Reply With Quote
Old 04-30-2013, 03:32 AM   #29
Shmrak12
Recipes 
 
Oct 2012
Fort Collins, CO
Posts: 31


Quote:
Originally Posted by tx-brewer View Post
For those who have made this what is the time frame for it to get good?

And did you backsweeten?
I had mine in primary for three weeks, secondary for three weeks. Then I added potassium sorbate, let it sit for 36 hours. After that I racked into a bottling bucket with 1 can apple juice concentrate per gallon of cider. I had a little left over after bottling, and it tasted amazing! Then after letting it sit three weeks, it tastes even better. So, I would say it tastes great in six weeks from pitching the yeast.
__________________
CHEERS

 
Reply With Quote
Old 04-30-2013, 03:36 AM   #30
Shmrak12
Recipes 
 
Oct 2012
Fort Collins, CO
Posts: 31


Quote:
Originally Posted by jbrooke View Post
Is it ok to just leave it in primary for like 6 weeks then bottle?
Yea It would be fine, the cinnamon might be on the spicy side. I racked mine over cause I wanted to get the cider of the sticks and clear it up a little bit.
__________________
CHEERS

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
using apple juice/cider as mash liquid? JLem Brew Science 5 10-14-2014 05:46 AM
Grandma's Boys Brewing Co. logo mjs2103 Label Display & Discussion 3 08-10-2011 07:39 PM
About to be a grandma....... Yooper General Chit Chat 86 07-26-2010 02:30 PM
Grandma's Robust Imperial Stout justbrewit Recipes/Ingredients 3 05-18-2009 05:15 AM
Grandma's basement treasures!! buckeyebrewer General Chit Chat 8 11-29-2007 10:33 AM


Forum Jump