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Old 10-15-2008, 05:32 PM   #1
The Pale Horse
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Mar 2008
South of Detroit, Michigan
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So I stopped by my local grocery store and grabbed 5 gal of pasteurized apple cider. I have two packets of champagne yeast and a pound of brown sugar. I plan on boiling 2 sticks of cinnamon in a gallon of cider before adding it to the carboy to bring out the flavor. Does that make sense? or is it pointless? Then adding in a few more sticks when I rack to the secondary.

My question is, am I ready to go? Should I grab anything else before I start? I have my first cider in carboy, but used apple juice and pomegranate/cranberry juice with that one, not actual apple cider. Any comments/advice will help and will be appreciated.
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Old 10-15-2008, 05:38 PM   #2
6fiddyv
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Dec 2007
Cotati, CA
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OT: But, how is the apple/cranberry going? I was thinking on doing something like that also, but I found a wonderful tasting cran-peach and thought about using that.

Reason: spelling...duh

 
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Old 10-15-2008, 05:39 PM   #3
effigyoffaith
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Oct 2007
Lafayette, IN
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I wouldn't boil the cider it'll give a cooked flavor not the fresh apple flavor. I just throw the cinnamon in the fermentor.
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Old 10-15-2008, 05:45 PM   #4

Dont' forget cloves, cardamom, allspice, and mace!!! Penzys has a nice blend.

See this Penzy's Spice link;

Spices at Penzeys Spices Mulling Spices
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Old 10-15-2008, 05:51 PM   #5
The Pale Horse
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Mar 2008
South of Detroit, Michigan
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Quote:
Originally Posted by 6fiddyv View Post
OT: But, how is the apple/cranberry going? I was thinking on doing something like that also, but I found a wonderful tasting cran-peach and thought about using that.
It tasted amazing preferment, after I sprinkled the yeast on top it took no time to get going. I made it about a week and a half ago, and it is still going pretty strong. Like most people have said on here, the smell is pretty nasty but I am hoping the end product is worth it.
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And I looked, and behold, a pale horse: and his name that sat on him was Death, and hell followed with him

Primary: Belgian Golden, English Mild, Watermelon Wheat
Oak Barrel: Old Ale II
Kegged: Coconut Porter, Old English Ale (Oak Barrel)
Bottled: German Pilsner Lager


www.palehorsebrewery.com

 
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Old 10-15-2008, 05:53 PM   #6
The Pale Horse
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Mar 2008
South of Detroit, Michigan
Posts: 178
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Quote:
Originally Posted by effigyoffaith View Post
I wouldn't boil the cider it'll give a cooked flavor not the fresh apple flavor. I just throw the cinnamon in the fermentor.
Thanks, I won't boil it then, I'll just throw some sticks in the primary and more in the secondary.
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And I looked, and behold, a pale horse: and his name that sat on him was Death, and hell followed with him

Primary: Belgian Golden, English Mild, Watermelon Wheat
Oak Barrel: Old Ale II
Kegged: Coconut Porter, Old English Ale (Oak Barrel)
Bottled: German Pilsner Lager


www.palehorsebrewery.com

 
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Old 10-15-2008, 05:55 PM   #7
The Pale Horse
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Mar 2008
South of Detroit, Michigan
Posts: 178
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Quote:
Originally Posted by Schlenkerla View Post
Dont' forget cloves, cardamom, allspice, and mace!!! Penzys has a nice blend.

See this Penzy's Spice link;

Spices at Penzeys Spices Mulling Spices
I don't know if I can wait for that to ship!!! I get impatient once I have the ingredients lol, but I do have quite a few spices since I am planning on a maple pumpkin beer.
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And I looked, and behold, a pale horse: and his name that sat on him was Death, and hell followed with him

Primary: Belgian Golden, English Mild, Watermelon Wheat
Oak Barrel: Old Ale II
Kegged: Coconut Porter, Old English Ale (Oak Barrel)
Bottled: German Pilsner Lager


www.palehorsebrewery.com

 
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Old 10-15-2008, 11:21 PM   #8
Crisco87
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Oct 2008
Burlington, WA
Posts: 57

I am doing something like this. I am adding two cinnamon sticks and one whole vanilla bean as well as a few allspice berries with a little bit of ground cloves and nutmeg. Should taste DELICIO- SO!

 
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Old 10-17-2008, 02:49 PM   #9
BigStone777
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Sep 2008
Henan Province, China
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Quote:
Originally Posted by The Pale Horse View Post
Thanks, I won't boil it then, I'll just throw some sticks in the primary and more in the secondary.
Something you can do... boil the cinnamon sticks in water. Use an inch or so of water in a sauce pan, start it boiling, add the sticks, and let it boil hard for several minutes. You can add a little more water if it gets low too quickly...
This will pull out a lot of the cinnamon flavor, and you can just add all of it, sticks, water, and all... Not only does this pull out more cinnamon flavor, but it was boiled, and therefore less likely to carry bacteria into your fermenter...
Just a thought...
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