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Old 08-20-2013, 07:54 AM   #1
cms2bit
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Jun 2013
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I make apple pie-- the drink. I use everclear. The flavor is awesome though, so I decided to see what it would taste like if I just ferment it, and it was awesome!
Now I did have to change the juices up a bit because in the everclear drink I used half gal store bought cider and half gal apple juice, and both had preservatives.... So I went with the kroger brand 100% juice in The amber plastic half gal jugs... But here is what I did

1 gal kroger brand 100% apple juice
2tbsp vanilla extract
1tsp ground nutmeg
1tsp ground cinnamon
2cups brown sugar (packed)

Basically... Put juice, vanilla, and brown sugar in a put and simmer... Not boil... And I don't like grounds floating in my drink and I have read about a snot like mucus occurring when fermenting, so I bought an infuser... Basically at my LHBS I saw what looks like a tennis-ball sized tea infuser for like $3... I put the grounds in a coffee filter, fold it so it looks like a pouch, and pin the with the closing infuser.
I then place it in the simmering pot for about 20 min, stirring occasionally. I taste the solution, and dunk the infuser like a tea bag until I can barely taste the cinnamon... Cause it will taste stronger as it cools. Remove the infuser (DO NOT SQUEEZE THE COFFEE FILTER LIKE A TEA BAG... You'll never taste anything other than cinnamon if u do)
Let cool to room temp and pitch yeast. I used red star Montrachet.
I don't remember my gravity readings, but it was about 10% and I let ferment dry, racked to another jug, and because i like it sweet, back sweetened with an old orchard apple cherry concentrate, and an old orchard apple concentrate. And cold crashes for two weeks in the fridge.

Was awesome... The only sad thing is, it took so long to make and me and my friend killed it in a night :-(
Gonna start a 5gal batch this weekend! :-)

 
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Old 08-20-2013, 01:57 PM   #2
hoghead
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Jan 2011
, Iowa
Posts: 101
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I did this once with blueberry pie by accident ( got done bottling some wine, had a few to many and used the same equipment to bottle the pie) woke up to corks flying across the living room. Had to uncork them and placed tin foil on top.
I let them ferment out and they were absolutely delicious and highly intoxicating.

 
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Old 08-21-2013, 01:44 PM   #3
justineaton
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Aug 2013
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I have only had Apple pie (the drink with everclear) once but I liked it. I'm looking for a recipe my wife will drink and this just might be the one.

 
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Old 08-21-2013, 01:52 PM   #4
justineaton
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Aug 2013
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Do you add everclear before cold crashing? That would work right? I might try that or a spiced rum with half of it just to experiment. I'm fairly new to homebrewing, will the concentrates you add allow it to carbonate a bit after fermenting dry and if so should I just let it sit a day before putting it in the fridge and killing the yeast?

 
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Old 08-21-2013, 05:36 PM   #5
cms2bit
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Jun 2013
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I don't add everclear to this. This is what I made to add to everclear, but I fermented it instead.
And yes u could use to concentrates to carb, by letting it sit for two or three day some say up to a week before cold crashing

 
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Old 08-21-2013, 09:05 PM   #6
justineaton
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Aug 2013
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Ok, thanks. I'm going to try a gallon batch of this to try it and then when my ginger beer is done and I have my bigger fermenter open I will maybe do a larger batch. All I am changing is using fresh pressed Apple juice rather than from Kroger but it should be the same. I have just under 90 Apple trees to pick from out to my uncle's house so hard cider every year is a must. Usually I just ferment it until it stops bubbling then add suger to sweeten it back up before I drink it but I want to get more into homebrewing this year and find some real recipes.

 
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Old 08-25-2013, 09:27 AM   #7
cms2bit
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Jun 2013
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I'm going to start a large batch of this next week but I want to use an actual cider yeast they have at my LHBS... And think ill take a gal and try my hand at bottle carbing for the first time. Let u know how it turns out

 
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Old 08-25-2013, 12:59 PM   #8
walcotteric
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Dec 2012
Posts: 86


Let me know what you do for bottling. Will you have to pasteurize it? This recipe looks very good!

 
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Old 09-13-2013, 05:23 PM   #9
justineaton
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Aug 2013
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I started a five gallon batch of this I have never added sugar to my hard cider and wasnt prepaired for it bubbling up so much. It filled my airlock and spilled over so I took the airlock of and cleaned it out. I set a glass of water over the hole to try to keep air out when I did it but I'm worried it will go bad. Should I open it and take some out or maybe try to get a plastic tube and stick one end in a bucket of water instead of the airlock. Or is it to late for it now that I have pulled the airlock out to clean it? I just started it 2 days ago. Thanks for any and all advice it will be appreciated.

 
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Old 09-14-2013, 08:51 PM   #10
cms2bit
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Jun 2013
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It shouldn't be bad. I mean I will open a batch of whatever I'm making occasionally, for one reason or another. Honestly if it was that strong of a ferment, that hole was pushing air out of the bucket, not letting anything in.
Only once have I had a blowout though. On a gal batch of strawberry wine that was set for 17% and using champagne yeast.

How big is ur primary?
What yeast?
How long was the airlock off?

 
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