To sweeten or not to sweeten? - Page 3 - Home Brew Forums
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View Poll Results: So do you or don't you?
Hell yeah I sweeten! 9 64.29%
I like it dry. 5 35.71%
Voters: 14. You may not vote on this poll

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Old 07-10-2013, 05:15 AM   #21
Keith66
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Quote:
Originally Posted by Damian View Post
Thanks Keith, would you call Magners semi sweet. That is what i am aiming for.
I picked up the apple juice fresh from the orchard today. tastes nice but it's very dark.
Never heard of Magners. I've had Woodchuck, Widmer, and a couple other American ciders, and they're pretty sweet. Dry Blackthorn and Strongbow are both British, and I consider them semi-dry I guess. I'm probably way off though. Make sure that fresh juice is pasteurized. If not, you'll need to use Camden to kill any natural bugs in it.


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Old 07-10-2013, 05:26 AM   #22
Keith66
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Originally Posted by JuiceyJay View Post
Some people use the dishwasher and can get away with it, I just don't trust that the dishwasher will do the job, specially if you want to bottle age/condition. My cider with 2 months in the bottle taste 10 times better than they did younger.
Regardless of what you want to do with it after it's pasteurized, if the dishwasher doesn't do the job, you'll know in a few days when the bombs start going off. I haven't heard of this happening to anyone though. And I expected my ciders to improve with age, but the first one a day after pasteurizing tasted the same as the last one a couple months later, at least as far as I could tell.


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Old 07-10-2013, 08:57 AM   #23
Damian
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Hi Keith, Magners also goes by the name of Bulmers. By far my favorite cider. The bitterness is very close to beer. Not sure how they manage that.

 
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Old 07-10-2013, 01:12 PM   #24
Fossey
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I've used the dishwasher to pasteurise on many brews and strongly advocate this method. I recommend using the longest hottest setting you have, usually Intensive or something like that.

I have stopped a brew (Upstate Mike Caramel Apple Hard Cider) at 1014 and backsweetened as per the recipe - the dishwasher stopped that. The flavour still improved in the bottle as time went on.

 
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Old 07-10-2013, 08:07 PM   #25
Keith66
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Originally Posted by Fossey View Post
I've used the dishwasher to pasteurise on many brews and strongly advocate this method. I recommend using the longest hottest setting you have, usually Intensive or something like that.

I have stopped a brew (Upstate Mike Caramel Apple Hard Cider) at 1014 and backsweetened as per the recipe - the dishwasher stopped that. The flavour still improved in the bottle as time went on.
Thank you! Dishwasher it is!... on the Sanitize setting.
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Old 07-10-2013, 10:07 PM   #26
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My intensive setting runs for 2 hrs and I get a bottled 6 gallon brew done at once.

 
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Old 07-11-2013, 04:00 AM   #27
Keith66
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My cider is in the dw as we speak/type. I had to tilt or lay the bottles on their side, but they're in there, all 57 of them. I set it on normal wash, high heat, and sanitize. If that doesn't do it... ... ... If that doesn't do it, I'll find out soon enough! I just hope I don't get any bombs in the dw. At 1.030 it carbed in just 48 hours! No gushers, but almost. Stay tuned!
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Old 07-11-2013, 07:29 PM   #28
Keith66
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It went over 2 hours. And now we wait. In the mean time, we drink! :-) Oh, and no bombs! :-)
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Old 07-13-2013, 07:09 AM   #29
jmadway
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Quote:
Originally Posted by Keith66
Freisste, let me direct you to a couple good threads.

Upstatemike started a thread called Caramel Apple Hard Cider, which starts with a specific recipe, but has tons of general apple cider information. Like most long threads it gets repetitive, so no need to read all 105 pages.

Another great thread is Easy Stove-Top Pasteurizing With Pics by Pappers. It too has lots of good info, and no need to read all 82 pages.

I've made a handful of apple and other ciders based largely on the info in these two threads. If you have any other questions I'll do my best to answer them.
What he says.

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Old 07-16-2013, 03:30 AM   #30
Damian
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Just a word of warning, I pitched a big starter to 11 gallons of fresh juice. It was at 1.008 after 5 days. I bottled at 1.008 and after 30 hours I had gushers and had to pour all 100 bottles back into the fermentor. Will aerating the cider whilst pouring it back into the fermentor have any adverse affects on the cider?



 
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