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Old 05-14-2008, 04:31 PM   #1
Coastarine
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Did some searching, didn't find anything on this exactly...

Last winter we had bought a porter we weren't crazy about and I had the idea to mix it with fresh apple cider (3 parts porter 2 parts cider) and it turned out to be delicious. We called them stocking stuffers. So I get to thinking about how we could turn this idea into something that could be bottled and wouldn't require mixing.

If I brewed a 3 gallon batch of porter wort, mixed it with 2 gallons of cider in the primary, and used nottingham dry yeast, anyone know what that yeast would do in the cider? I'd like to retain some of the sweetness from the cider. I know apfelwien ferments very dry, but I'm hoping that the beer yeast wouldn't attenuate as much in the cider. I'll probably just try it this fall and find out. Any guesses on how it will be?
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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Old 05-14-2008, 05:44 PM   #2
Loweface
 
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One good question is would the nice blended flavour be nice after an extended time?

It may be that it is only nice freshly mixed...

On the otherhand it may only get better...

 
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Old 05-14-2008, 10:11 PM   #3
mrfocus
 
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Slightly OT: It's called a poor man's black velvet when you use stout and cider...
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MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

 
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Old 05-14-2008, 10:21 PM   #4
Coastarine
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Quote:
Originally Posted by mrfocus View Post
Slightly OT: It's called a poor man's black velvet when you use stout and cider...
My understanding of a poor man's black velvet is with cider the way we usually refer to it. In the stocking stuffer I'm not talking about cider like sparkling hard cider...talking about fresh unfiltered apple juice.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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Old 05-14-2008, 11:18 PM   #5
mrfocus
 
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Quote:
Originally Posted by Coastarine View Post
My understanding of a poor man's black velvet is with cider the way we usually refer to it. In the stocking stuffer I'm not talking about cider like sparkling hard cider...talking about fresh unfiltered apple juice.
Whoops.

Cider and hard cider is so confusing (for Canadians and Brits).
__________________
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

 
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Old 05-15-2008, 02:42 AM   #6
alapapa
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Nov 2007
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I threw 5 gal of juice on top of a WLP500 yeast cake

2 weeks later -- voila, delicious belgian-ish hard cider

I mixed it with its ancestor (donor of the yeast cake) and it was quite good

i like your idea of mixing in some juice to ferment them together, but i would do it in the secondary -- seems like it'd retain more apple essence

 
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Old 05-15-2008, 03:28 AM   #7
Coastarine
We get it, you hate BMC.
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Apr 2008
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Quote:
Originally Posted by alapapa View Post
I threw 5 gal of juice on top of a WLP500 yeast cake

2 weeks later -- voila, delicious belgian-ish hard cider

I mixed it with its ancestor (donor of the yeast cake) and it was quite good

i like your idea of mixing in some juice to ferment them together, but i would do it in the secondary -- seems like it'd retain more apple essence
Yum...that sounds awesome.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]

 
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