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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > woodchuck cider
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Old 10-15-2007, 11:17 PM   #1
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Default woodchuck cider

Hi, does anyone have a recipe for something resembling the taste of woodchuck hard cider? I thought about using Ed Wort's apfelwein recipe and just using champagne yeast, but does anyone have a more accurate recipe?


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Old 10-16-2007, 03:41 AM   #2
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Woodchuck is a lot sweeter than your typical homebrew cider and heavily carbonated. Champangne yeast is just going to make the apfelwein recipe more tart. My guess is that Woodchuck adds a lot of sugar at the end of fermentation. Personally, I would go with an ale yeast, which will leave you with more residual sugar


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Old 10-16-2007, 03:48 AM   #3
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Supposedly the hefe yeasts are giving the best results if you're looking for residual sweet flavor vs. tartness.
If you want it sweet like Woodchuck, I don't think you can bottle. If you're kegging, just take daily samples of the cider from the carboy. When it hits a taste that you like while still having enough residual sweetness, you can sorbate it, kills the yeast. Then you can keg carb it!
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Old 10-16-2007, 06:29 PM   #4
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I'm also looking for info on this kind of cider
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Old 10-16-2007, 06:46 PM   #5
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The type of juice also plays a HUGE factor in the end product. As others have said, either kill the yeast and keg, or ad non fermentable sugars.
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Old 10-16-2007, 06:59 PM   #6
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Yes I am wondering this as well, i plan to make some up this weekend. I want it sweet, which juice do you recomend?
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Old 10-16-2007, 07:29 PM   #7
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comparing woodchuck to cider is like comparing mad dog 20/20 to a french wine.

Why would anyone want to make mad dog?

apple flavor + sweetener + carbonation + alcohol = woodchuck
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Old 10-16-2007, 10:35 PM   #8
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Actually, I like the woodchuck Pear cider - not so overly sweet as the others they make...
The juice will not control the sweeetness level of the finished product. The yeast will control that.
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Old 10-16-2007, 10:44 PM   #9
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Quote:
Originally Posted by 315er
comparing woodchuck to cider is like comparing mad dog 20/20 to a french wine.

Why would anyone want to make mad dog?

(In my best Thomas Magnum impression)

Because, Higgins, some people like woodchuck!

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Old 10-17-2007, 03:21 AM   #10
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which yeast do you recomend to make it more sweet?


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