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Old 07-14-2012, 03:13 AM   #71
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Quote:
Originally Posted by sirmichael View Post
I brewed a version of this recipe on Sunday. I scaled it down to 4 gallons, used cream of tartar and I used Wyeast 4766 cider yeast. It's bubbling away in primary now.
Hmm... what kind of flavor does cream of tartar add? And how much did you put in the batch?
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Old 07-15-2012, 01:28 AM   #72
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Quote:
Originally Posted by brazedowl

Hmm... what kind of flavor does cream of tartar add? And how much did you put in the batch?
Cream of tartar doesn't add any flavor. It helps the sugar ferment.
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Old 07-15-2012, 01:29 AM   #73
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And I used 6 tsps for a 4 gallon batch.
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Old 07-15-2012, 11:55 AM   #74
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Never heard of that! Awesome to know. I'll have to get some and add it to my collection of wine making goodies.
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Old 08-08-2012, 08:54 PM   #75
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hi to you from over the pond. this sounds like a good cider.i only want to make 5litres wot would you sugest i use instead of 1 can of white grape concentrate. thanks.
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Old 09-07-2012, 01:40 PM   #76
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Just bottled a batch of this, followed the recipe but I added no tannin, malic acid or yeast nutrient. I also added a little cinnamon(I love cinnamony ciders for some reason). Turned out great at ~11% can't wait til it is carb'd up though!
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Old 09-12-2012, 09:22 PM   #77
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is there any boiling at all or just simply mix and ferment?
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Old 09-12-2012, 09:25 PM   #78
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and did anyone add cinnamon or nutmeg? if u did id like to know if it turned out well. thnx
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Old 09-13-2012, 10:26 PM   #79
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I've got a ginger-nutmeg-clove-cinnamon-allspice-vanilla spice cider going. We'll see how it turns out.
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Old 10-18-2012, 01:50 AM   #80
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I threw this recipe together tonight but halved it, making just 3 gallons worth. I ended up using Nottingham yeast, and for some reason I forgot to buy pectic enzyme, so I hope that my cider clears on its own. I will be getting a garage fridge at the end of this month, so I might throw it in the fridge when its all done before bottling to clear it up more.. or something.

Good thing is I hit 1.080 exactly
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