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Old 08-30-2013, 05:47 PM   #71
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I did a 1.5 gallons of this. The only changes I made were using granulated table sugar instead of corn sugar and only 1 cinnamon stick. I had an OG of 1.100, used safale us-05, and after 3 weeks it stabilized at 1.027. Really sweet right now, but hopefully it will mellow and blend a bit while bulk aging before bottling. Otherwise the taste is INCREDIBLE.
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Old 09-07-2013, 04:35 AM   #72
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Set up a gallon of this. Used 1 galon of organic juice that came in it's own glass carboy. I removed 4 cups of juice, added 1 cup brown sugar, 1 cup powdered sugar, 1lb clover honey, 1 clove, 1 cin stick, yeast nutrient, yeast energizer and 1tsp ec-1118. This thing is fermenting strong and smells great.
Racked tonight and took a small sample. I think the ec-1118 was just too aggressive. I don't taste honey, cinnamon or clove. In fact, it hardly even tastes like apple juice. I may stabilize and backsweeten with a mixture of apple juice concentrate and honey and just let it bulk age to see if the flavors change.
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Old 09-07-2013, 02:38 PM   #73
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I did a batch of this as well with EC-1118 and I'm hoping time will mellow it out. It is as you describe but I'm sure it will mellow out and the other flavours will come up as it ages. I'll give it a try around the 6 month mark and see what's up.
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Old 09-08-2013, 02:37 AM   #74
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I just ordered some 71b and d47. When they arrive, I'm going to make another one gallon batch.
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Old 09-11-2013, 11:51 AM   #75
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Racked tonight and took a small sample. I think the ec-1118 was just too aggressive. I don't taste honey, cinnamon or clove. In fact, it hardly even tastes like apple juice. I may stabilize and backsweeten with a mixture of apple juice concentrate and honey and just let it bulk age to see if the flavors change.
i made something similar to this. Its way to young to really taste like anything give it time..
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Old 09-12-2013, 12:07 AM   #76
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Good deal...I'm going to stabalize, add some concentrate, bottle and let it sit till mid November.
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Old 09-22-2013, 03:53 PM   #77
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I made a batch in March and just recently transferred to wine bottles and pasteurized. A few months ago, I was disappointed because I didn't taste vibrant spices like was I was expecting and like the apple pie my friend makes with liquor instead. But after it sat a little while more and I let it mature a little more, I'm happy with it. It's still not vibrant but it's a really good and very wine like. I'm comfortable sharing the bottles with friends now, knowing that it will be something that they enjoy. Plus being about 14% is a plus also.
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Old 09-22-2013, 05:23 PM   #78
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That gives me a lot of hope because I made some in June and I tasted it a week ago and it was still quite harsh.
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Old 09-22-2013, 05:42 PM   #79
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This is a style that should age for several months. I made it in march and then transferred it back to the original juice bottles in June, then let them sit until this last week. There was a big change in the time.
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Old 09-28-2013, 11:02 PM   #80
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I started my batch in April opened a bottle last night this stuff is awesome starting another batch of this real soon maybe tomorrow.
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