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Old 10-02-2011, 05:52 PM   #51
neovox
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Feb 2010
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Been drinking some of my bottles from last year this week. This cider gets even better with a little age. The apple flavor really stands out and some of the bite it had earlier is gone.
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Old 10-13-2011, 11:17 PM   #52
Apple_Jacker
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Oct 2011
Hixson, TN
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Quote:
Originally Posted by summersolstice View Post
This is a sparkling cider I've been making for a couple of years that I really enjoy. It's a tart dry cider with a nice bite to it. It ferments dry to about 10.5%.

6 gallon recipe

6 gallons apple juice (cheapest I can find w/o preservatives)
one can Welch's White Grape concentrate
6 cups brown sugar
6 cups white cane sugar
10t tartaric or malic acid
6t pectic enzyme
3t tannin
6t yeast nutrient

Premier Cuvee yeast

OG 1.080
FG .998

Mix ingredients and keep in primary one week. Rack to secondary, leaving most of the gross lees behind. After two more weeks, rack onto 5 oz priming sugar and bottle in crown caps or swing tops. If you allow this to sit in the secondary too long and get crystal clear it may end up as a still cider. It'll clear in the bottle. Allow it to bottle condition for several weeks. It gets better as time goes by and it will kick your butt. I drink it in a wine glass in 6 oz portions.
I must say great minds think alike! I started 6 gallons using a very similar recipe, albeit with less ingredients:

-6 gallons local cider (pasteurized, no preservatives)
- 3 lbs. brown sugar
- 1.5 lbs. local honey
- 1 packet Yeast (Red Star Premier Cuvee)

OG: 1.080
FG: don't know yet

I just started it 2 days ago. This yeast didn't take any additional effort to get it going. I poured the honey, brown sugar, and 3/4 gallon of cider into a pot and let it simmer to dissolve the sugar and honey. In the meantime, I let the remaining gallons of cider get close to room temp. I poured the sugar/honey/cider mixture into my fermentation bucket, then poured all of the remaining cider into it. I sealed the lid, added my airlock, and in less than 2 hours, the airlock was already bubbling!

Should I keep it in my primary for 1 week, no matter how much bubbling is still going on in the airlock?

Also, when do I take my final gravity reading? Is it when I rack to my secondary, or before I bottle?

Last question: Do I need to use priming sugar for bottling? Last year, I used regular white sugar, and while it wasn't very carbonated, it still had some fizz to it.

 
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Old 10-16-2011, 03:21 PM   #53
hippo8046
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Oct 2011
The Woodlands, TX
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This sounds outstanding! Any thoughts on substituting different sugars and their effect on the overall flavor? I'm still very new to brewing and I would like all the information I can get. Thanks! This sounds like a blast.

 
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Old 11-26-2011, 07:01 PM   #54
neovox
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summersolstice - Just wanted to let you know that my cider based on this recipe scored 1st in category in a recent competition against 8 other entries. Thanks!
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Old 11-30-2011, 01:19 AM   #55

Quote:
Originally Posted by neovox View Post
summersolstice - Just wanted to let you know that my cider based on this recipe scored 1st in category in a recent competition against 8 other entries. Thanks!
Glad you (and they) like it - I certainly do!

 
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Old 01-10-2012, 02:48 PM   #56
cormano
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Aug 2011
MOUNT JOY, Pennsylvania
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I started this on Saturday and was disappointed to not see much activity. I was actually planning to pick up some new yeast to repitch after work tonight, but when I came downstairs today it was bubbling away.

I've never used wine yeast, is it normal for it to take a few days to get started? I figured with this high gravity it would be going crazy right from the start.

 
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Old 01-10-2012, 05:13 PM   #57
neovox
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Yes. Dry wine yeast will not start as fast as liquid beer yeast and the activity is not as visibly agressive in my limited experience.
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Old 01-13-2012, 04:32 AM   #58
Mac_330
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Jan 2012
Boardman, Ohio
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Hi all! First post here.. I was wondering if this recipe would turn out okay substituting cider for juice and also with the exclusion of the tannin?

Thanks in advance!

 
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Old 01-13-2012, 11:24 AM   #59
neovox
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I don't see any problem substituting cider. Just make sure there isn't any Potassium Sorbate, Sodium Benzoate, etc..., and use campton tabs to knock out any wild yeasties. As for the tannin, i think its pretty key to the taste of this recipe. There's no technical reason you couldn't skip it though. You'd just have something different.

 
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Old 01-13-2012, 03:12 PM   #60
Mac_330
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Jan 2012
Boardman, Ohio
Posts: 5

Okay, the apple cider I picked up is pasteurized- so do i still need to worry about wild yeast? Thanks again!

 
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