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Old 06-24-2008, 12:06 PM   #11
Evan!
 
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Quote:
Originally Posted by warboss100 View Post
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
I didn't add fruit, juice or water or anything like that. These were 1-gallon fruit "ciders" from a local farm. Technically, "Cider" refers to apple pressings, but I made the reference to "strawberry cider" and "peach cider" simply because that's what the farm labels them as.

All I did was buy the jugs, add half a sachet of Montrachet yeast to each one, and popped an airlock on the jugs.

Yeah, I tried the strawberry too. It's really good as well, but I'll have to wait until the final carbonated product is ready before I pass judgment on which is better.
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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 06-24-2008, 07:07 PM   #12
Damonic
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Both sound very tasty.

 
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Old 06-27-2008, 08:23 PM   #13
jameswardpeterson
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Jun 2008
Falls Church VA
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was it just pure pressed strawberries or was it apple cider with strawberries?
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bottled: I should probably get some of those...
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Old 06-28-2008, 05:11 PM   #14
Nate
 
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Add me to the list of people looking forward to the updates on this...
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Old 06-28-2008, 09:54 PM   #15
Evan!
 
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Quote:
Originally Posted by Nate View Post
Add me to the list of people looking forward to the updates on this...
yeah, I think I'm gonna bottle it soon. There's only a gallon of each...but the stuff was expensive ($12/gal) so whateva. I'll let ya know.

I think it's just pure pressed fruit, but I'll check.
__________________
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 01-21-2009, 11:21 PM   #16
CATFISHER74
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Jan 2009
ST.CHARLES, IL
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Whatever happened with these?

 
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Old 07-19-2011, 04:35 AM   #17
bschot
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Feb 2011
Mattoon, Illinois
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ZOMBIE THREAD!!!!

I made 5 gallons of apple cider at about 10.5%, I let it sit for 5 months to clear and age. It tasted like jet fuel, I think it could have ran my car. I diluted 50/50 with fresh juice, it turned out amazing. My question, why did yours taste good after such a short time?

I have another post about peach cider, to which no one has replied. But I plan on using a peach wine recipe, but only take it about 5-6%, stabilize, back-sweeten, keg, carb and imbibe. I don't know what yeast to use to get a quick turn around.

Anyway, Thanks

 
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