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Old 05-24-2008, 02:55 PM   #1
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So I was out in Crozet this morning picking strawberries (damn, they look good) and I picked up a gallon each of their strawberry cider and peach cider. I haven't taken gravity readings yet, but what exactly should I be looking to start with, gravity wise? I know that 1.050-1.060 is good for apple ciders, but I know nothing about peach or strawberry. I'm going to be using Nottingham on both of them.

EDIT: The peach is 1.075, the strawberry is 1.072. I guess I'll go with that.


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Old 05-24-2008, 04:21 PM   #2
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mmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Robbelberry sidre.......

Evan, you make me jealous some days.


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Old 06-22-2008, 06:39 PM   #3
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Well, that redstar Montrachet is crazy stuff. After 3 weeks, they're about finished. Checked the gravity on the strawberry...0.993 down from 1.072. I've never seen my hydrometer sink that low before. 10.5% ABV, baby! Yikes.
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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 06-22-2008, 06:46 PM   #4
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So, you ended up using the Montrachet instead of the Notty?

Did you do anything else besides just pitch yeast? Any other sugars or anything added?
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Old 06-22-2008, 07:49 PM   #5
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Quote:
Originally Posted by the_bird View Post
So, you ended up using the Montrachet instead of the Notty?

Did you do anything else besides just pitch yeast? Any other sugars or anything added?
Yeah, the more I thought about it, the more I really wanted to go with the montrachet because of the way it tends to dry stuff out. I'm not big on sweet ciders, and I've never used Notty on 'em before...just seen other people do it. That, and I only had one packet of Notty left, and, well, you know me...when the spur-of-the-moment urge to brew strikes, and I don't have any starters going, Notty and US-05 are my best friends.

Nah, nothing else, just split the sachet of Montrachet between the two jugs. I was thinking I might need to add sugar until I took the OG readings and saw that they were both in the 1.070's.

I also took a reading on the peach, it's down to 0.995 from 1.075. 10.82% ABV. Good thing I only have a gallon of each, right? They both taste grrrreat though...
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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 06-22-2008, 08:09 PM   #6
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You probably did yourself a huge favor by keeping it simple and not jacking the OG. IIRC, strawberry WINE usually takes a LONG time before it tastes like anything other than paint thinner. I'm thinking about doing a strawberry melomel for someone's wedding next summer, but the plan will be to keep the gravity a bit on the low end both to make sure it's done in time, as well as to make it something you can drink a little bit of (and to keep the cost down ).
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Old 06-22-2008, 08:17 PM   #7
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Quote:
Originally Posted by the_bird View Post
You probably did yourself a huge favor by keeping it simple and not jacking the OG. IIRC, strawberry WINE usually takes a LONG time before it tastes like anything other than paint thinner. I'm thinking about doing a strawberry melomel for someone's wedding next summer, but the plan will be to keep the gravity a bit on the low end both to make sure it's done in time, as well as to make it something you can drink a little bit of (and to keep the cost down ).
Yeah, I was only prepared to spike it if it had a disproportionately low OG, but I wasn't expecting 1.075 by any means. That's higher than I'd prefer, actually, but it's fine...
__________________
MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 06-23-2008, 09:39 PM   #8
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I, for one, am extremely curious about the peach cider. Does it taste peachy at all?

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Old 06-23-2008, 10:03 PM   #9
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Quote:
Originally Posted by The Blow Leprechaun View Post
I, for one, am extremely curious about the peach cider. Does it taste peachy at all?
VERY peachy actually. It's some gooooood stuff!
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

 
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Old 06-24-2008, 10:50 AM   #10
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how much fruit "strawberry and peach" did you add to each batch compared to apple juice/water? im guessing their 1gallon each..

have you tried the strawberry cider yet, is it as good as the peach



 
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