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Old 10-03-2007, 07:53 PM   #11
Willie3
 
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Instead of Corn sugar as an ingredient can you use Dry Malt Extract?

What say you?

- WW
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Old 10-03-2007, 09:48 PM   #12
vtchuck
 
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but for the first time, try it EdWort's way. You will not be disappointed.

After experimenting once, I'm back to doing it EdWort's way. Carbonated in the bottle, its great and it keeps SWMBO happy with my beer brewing. At my local BJ's I can get 1.5 gallons of apple juice for $3.69 and with yeast & corn sugar, you're talking $12 -13 for close to 5 gallons of smooth, tasty, potent stuff.

Just my $.02
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Old 10-03-2007, 10:31 PM   #13
mew
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Quote:
Originally Posted by wilsonwj
Instead of Corn sugar as an ingredient can you use Dry Malt Extract?

What say you?

- WW
I've been wondering the exact same thing. If one were to use an ale yeast there would be some sweetness left and it could be carbonated naturally. The proteins would also allow for a smoother drink. I just don't know it the combination of apple and malt will taste good or bad.

 
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Old 10-03-2007, 10:43 PM   #14
denimglen
 
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I have heard of people adding D/LME to cider and it apparently does make for a smoother drink. I can't remember where I've seen it though.

What other yeasts work well? I don't think I can get the montrachet...

 
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Old 10-03-2007, 10:51 PM   #15
mrk305
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I agree with vtchuck. Do it Edword's way the first time. I made a few test batches right in the Kroger apple juice bottles with stoppers and airlocks. Bottle priming with more apple juice and with priming sugar were the best. Honey didn't have the same champagne like fizz. My small test batches never lasted more than 3 weeks in the bottles.

 
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Old 10-04-2007, 04:19 PM   #16
mew
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I drank my last one last night. It was in a smaller bottle than the rest and tasted way better. It dawned on me that this bottle was a lot more carb'ed than the rest. Moral: carb it a lot.

 
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Old 10-04-2007, 06:55 PM   #17
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Quote:
Originally Posted by mew
I've been wondering the exact same thing. If one were to use an ale yeast there would be some sweetness left and it could be carbonated naturally. The proteins would also allow for a smoother drink. I just don't know it the combination of apple and malt will taste good or bad.
I bet it tastes something like a mildy candied apple, and there's nothing wrong with that.


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Old 10-04-2007, 07:02 PM   #18
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Quote:
Originally Posted by mew
I've been wondering the exact same thing. If one were to use an ale yeast there would be some sweetness left and it could be carbonated naturally. The proteins would also allow for a smoother drink. I just don't know it the combination of apple and malt will taste good or bad.
We're planning on using a Belgian strain for our next batch. Probably Saison or Roselayre.

I've toyed with the idea of using Lambic, but we're thinking it would just be easy to sour using acid instead of using such a slow moving yeast strain.
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Old 10-04-2007, 07:14 PM   #19
Kayos
 
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Carb like beer = gooooood!

Add Splend to some of the bottles when bottling to taste the difference--I liked it this way MUCH better. Made it more of a cider than wine, though.

The best ones for my palate were:

4 gallons juice
4 cans frozen concentrate
2 lbs corn sugar
Montrachet yeast
yeast nutrient

Was about 1 1/2 months to be ready to bottle

Bottles with 2 1/2 tsps Splenda in 22 oz. 3/5 cup corn sugar to batch to carb

Here is a thread on this topic and yeasts for it....


http://www.homebrewtalk.com/showthread.php?t=29003


 
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Old 10-04-2007, 09:08 PM   #20
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Is it better carbonated or not?

I like it better carbed.

If you bottle carbonate, is there a lot of sediment?

I force carb.

Has anyone ever filtered this stuff and then force carbed and then bottled it like commercial operations would? I'm going to give some away as gifts and the non homebrewer types might not like the sediment.


I bottle my force carbed stuff for friends and competitions and it is crystal clear.

How long does this stuff need to age to be at its best?

My 8 month old batch is the best so far.

 
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