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Old 06-20-2008, 11:56 PM   #1
HumeBrew
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May 2008
Madison, WI
Posts: 14


Hi everyone. I thought I'd let you know about a little cider experiment I set up. I just pitched yeast into four different 1 gallon batches of cider. The conditions:

Sample #1 (simple cider)
0.8 gallons ShurFine 100% apple cider (ingredients: filtered water, apple juice concentrate)
1/2 can Seneca 100% apple juice concentrate (ing: a.j. concentrate, water, vitamin C)
1/2 package Nottingham yeast

Sample #2 (Rhapple cider #1)
0.8 gallons ShurFine 100% apple cider
1/2 can Seneca 100% apple juice concentrate
1 pound rhubarb (see below)
1/2 package Nottingham yeast

Sample #3 (Rhapple cider #2)
0.8 gallons ShurFine 100% apple cider
1/2 can Seneca 100% apple juice concentrate
1 pound rhubarb (see below)
1/2 package Montrachet yeast

Sample #4 (EdWorts Apfelwein, or pretty close)
0.8 gallons TreeTop apple juice
1/3 pound corn sugar
1/2 package Montrachet yeast

Rhubarb prep:
Two pounds of rhubarb was thoroughly rinsed, chopped, and frozen. It was then pasteurized (with some of the apple cider) at ~150oF for about 20 minutes. While it was heating up, I mashed the rhubarb a little with a potato masher. I then added half to sample #2 and half to sample #3, rhubarb chunks included.

So that is my experiment. Samples #1 and #2 differ by the presence or absence of rhubarb. Samples #2 and #3 differ in the yeast. And sample #4, well, I did that to see how good it is! Also, I knew EdWort would just post and say "try my recipe" if I didn't. I just pitched the yeast. Now the hard part; waiting to see the results!



 
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Old 06-21-2008, 02:31 AM   #2
Ooompa Loompa
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Dec 2007
Colorado
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Interesting. I can't help but think that the rhubarb ones are going to be over the top tart, but keep us updated on the progress.


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Old 06-21-2008, 03:43 AM   #3
HumeBrew
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May 2008
Madison, WI
Posts: 14

Well, sample #2 needed a blow-off tube already! And sample #3 is also bubbling away, although at a slower rate and it seems less foamy. I've got another tube ready, just in case.

 
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Old 06-21-2008, 06:48 PM   #4
HumeBrew
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May 2008
Madison, WI
Posts: 14

they're all a bubblin' away now. In order of fermenting gusto: 2 >> 3 > 1 > 4. Not too surprising considering 2 and 3 have the extra rhubarb sugar and Nottingham seems to be more vigorous than Montrachet, according to everything I've read. I'll keep you updated and I'll post a pic as soon as I can find my darn camera.

 
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Old 06-21-2008, 09:45 PM   #5
HumeBrew
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May 2008
Madison, WI
Posts: 14

Here is what the stuff looks like today:



 
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Old 06-24-2008, 12:29 AM   #6
Lanfox
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Feb 2008
Ft Hood, TX
Posts: 82

Quote:
Originally Posted by Ooompa Loompa View Post
Interesting. I can't help but think that the rhubarb ones are going to be over the top tart, but keep us updated on the progress.
Prairyberrie has an award winning wine called Red ass rhubarb. 90% rhubarb 10% raspberries. It is a very unique wine and I am interested in how this turns out.
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Old 06-24-2008, 11:07 AM   #7
Loweface
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Sep 2007
Limerick, Ireland
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Luc, the dutch winemaker on www.winemakingtalk.com did a very informative discussion on rhubarb wine and the problems with acidity. You can find it all on his weblog at http://wijnmaker.web-log.nl/wijn_web.../12/index.html just scroll down for English...
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Old 07-02-2008, 02:39 AM   #8
Lanfox
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Feb 2008
Ft Hood, TX
Posts: 82

I really want to know how #3 turns out, might need some chalk on the revision, but the apple juice might dilute the acid just enough.
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Old 10-16-2008, 04:14 AM   #9
Lanfox
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Feb 2008
Ft Hood, TX
Posts: 82

My Rubarb apple cider turned out great btw.

5 gal AJ
1 gal Rubarb juice un-modified
1 can AJ con.
windsor yeast
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Old 10-16-2008, 11:40 PM   #10
alex_wilkosz
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Aug 2008
Mundelein, Illinois
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did the results for this ever come in?? what were your findings on each one



 
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