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Old 05-05-2013, 07:06 PM   #11
Zider
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Jul 2010
Quebec
Posts: 132
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Oak now tastes after nearly 3 weeks. Wil bottle and see if MLF can carbonate.
MLF has added a vinegary slight taste. Not good, think this came from adding too much culture liquid.

Nottingham + MLF simultaneous ferment is excellent, key feature is that no apple smell detectable in brew fumes, (no loss in apple taste so far).

Will try MLF+Oak during ferment to see if oak flavor incorporated rather than added on.

I make pilgrimage to Mecca
http://www.bristolciderhouse.co.uk
http://www.theorchardbs1.co.uk/#/cider/4550104530
http://www.thecoronationtap.com/aboutus.php
http://www.applecider.co.uk/?page=drinks
http://www.ukcider.co.uk/wiki/index....de_to_Somerset



 
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Old 05-05-2013, 07:11 PM   #12
Pickled_Pepper
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Nov 2011
Atlanta, Georgia
Posts: 1,246
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http://www.theorchardbs1.co.uk/#/food/4550105257

mmmmmmmmmmm...scotch eggs.



 
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Old 05-07-2013, 12:35 AM   #13
Zider
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Jul 2010
Quebec
Posts: 132
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Quote:
Originally Posted by Pickled_Pepper

mmmmmmmmmmm...scotch eggs.
Yes and only 1! Cornish pasties, ploughmans...never thought I'd miss any of that. 40 types of cider might require three sittings or some selectivity. I'll skip the perries for my liver's sake.

So mlf and oak is sweetened and bottled

I used 1tsp lactose and 1/2 tsp fructose.to 1 litre cider. It's semi-dry. I'll keep at room temp for a week and fridge it.
Vinegar aroma has gone and I think I deserve pat on back because it is bang on a cider and in no way a fizzy apple juice. The only flaw is it is too strong. A pint of this is not refreshing but will make you fluent in yokel and /or Swahili.
So I added another pint of apple juice to the new nottingham +mlf batch which is nearly done.... to try to weaken it a bit. 200g fructose per gall is too much it's a tad solventy. 100 or 50g will be fine.
I'll start another tonight with 50g fructose, oak,mlf and Nottingham. The malic acid level seems right.

 
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Old 05-27-2013, 05:40 AM   #14
Zider
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Jul 2010
Quebec
Posts: 132
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So I drank all that. It do not carb at all. But It tasted great.

The one that fermented with oak chips from the start was certainly more woody. Again carbing is very weak so I left a couple of bottles out to see if it improves.

I made one with no added sugar. It might be my imagination but it seems less sharp. Is it possible that fermenting longer by adding sugar can screw up the taste
I am brewing another where I poured 2litres crappy apple juice then 2 days later, 2l organic pasturised (huks I think) and 2 cartons of frozen concentrate onto the Nottingham Yeast cake with malolactic bacteria and oak chips 2 tsp malic acid. Has a lot more body and richer but a bit too sweet to tell for sure.
I am firm believer in the mlf, certainly rounds it off.
Can you carb with MLF or is it not strong enough

 
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Old 06-06-2013, 05:20 AM   #15
Zider
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Jul 2010
Quebec
Posts: 132
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I am homing in on the taste I seek

1) 2l crap juice
2) 2L organic pasteurised juice
3) 2 cartons (about 500ml) concentrate
4) 1 tsp malic acid
5) 1 tsp steamed oak chips
6) nottingham yeast & shot of malolactic bacteria culture.

i actually poured the juice onto an old yeast-bacteria-oak cake, 2L juice and let that go nuts, when it died down added the rest.

SO far the best yet, great flavor. fg is 1.000 notably it is brownish golden. Just got to get carbing better(will add pinch of ale yeast to bottle). Lactose does not make very sweet but does take sharp edges off. Last bottling I upped the sugar to 1 tsp fructose per litre, still barely fizzy.

 
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Old 08-05-2013, 11:38 PM   #16
Zider
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Jul 2010
Quebec
Posts: 132
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So things got more holy after mecca

Does anyone recognise this place?

Anyhow this last recipe was left to sit on lees at room temp which here is 25C. It tastes divine and is now racked a week ago prior to carbing. For fun I got carried away split in two and added a couple of handfuls of frozen cranberries to one with some campden. This was daft, should have added cranberry juice. It has gone red though.

I will now scale this up to 5 gallons and it should be perfect by Xmas,,,thereby closing my holy exploits at an appropriate juncture.

Anyone like to try a gallon and confirm this recipe as very tasty?
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Old 08-11-2013, 05:11 AM   #17
Zider
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Jul 2010
Quebec
Posts: 132
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Ok I'll give you clue. It's not a cider factory.

 
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Old 08-11-2013, 09:36 AM   #18
BadgerBrigade
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Dec 2011
Monterey, Ca
Posts: 953
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are you using English cider apples, that's the only thing that will give you that real cider taste, as I'm sure you know

#2 in my observations the higher the OG, the longer for that "appley" flavor to come back.
Try less then 1.060.
(Is that right peppers?)

#3 I'm not a fan of that yeast (to try to get that flavor)... Have you tried a cider yeast yet?

Good luck dude.


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