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Old 02-23-2011, 01:56 AM   #21
Nov 2010
Wasilla, Alaska
Posts: 151
Liked 5 Times on 2 Posts

This looks great. I am going to have to make some soon.

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Old 04-05-2011, 04:50 AM   #22
Sep 2010
Wichita, KS, Kansas
Posts: 339
Liked 16 Times on 16 Posts

Thanks for this. I brewed up a batch of EdWort's and then followed your lead to backsweeten. Man my wife must have a good sense of sweetness. I sweetend up to 1.025 and she said it still wasn't just quite as sweet as WC Amber. Who would have thought she could tell the difference in 4 pts. Oh well, I wanted it slightly less sweet for others to enjoy. Thanks for the guide, worked a treat and this turned out awesome.

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Old 05-14-2011, 03:13 AM   #23
FireRescueFL's Avatar
Feb 2011
Clermont, Florida
Posts: 104
Liked 2 Times on 2 Posts

I just "brewed" this one and using WalMart's Great Value apple juice, I had to add 3.5 cups of dextrose to hit 1.055 OG. I actually got 1.056 but that's close enough for me. Looking forward to this one since I haven't had a hard cider in over a year.

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Old 07-20-2011, 03:25 AM   #24
Oct 2010
Chicago, Illinois
Posts: 130
Liked 6 Times on 6 Posts

Anyone try a heffenwiesen yeast or other ale yeast to retain some sweetness....

I prefer ciders on the sweet side...and plan on carbing mine....


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Old 08-07-2011, 07:08 PM   #25
Feb 2010
tallahassee, Fl
Posts: 46
Liked 1 Times on 1 Posts

Just kegged a 5-gallon batch of this. SWMBO absolutely loves it, and I enjoy a pint or two every once in a while. Very easy drinking cider that tastes a lot like Woodchuck amber! Thanks for posting this recipe!!!

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Old 08-23-2011, 01:08 AM   #26
Aug 2007
East Lansing, Mi
Posts: 187
Liked 4 Times on 3 Posts

A few people have mentioned it is a bit sweet by SWMBO liked it. WC is a bit of an alcho-pop, but a crowd pleaser. I think a person could easily check the gravity on a flattened bottle of strongbow and backsweeten a batch to that level for something a bit drier.

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Old 08-24-2011, 09:41 PM   #27
Mar 2008
Posts: 173
Liked 1 Times on 1 Posts

I used 5 gallons of apple cider, flash pasteurized and champagne yeast. I let it ferment out and use aj concentrate to somewhere around 1.030. After sitting in my keg for almost a year it tastes great. I almost dumped it early on because it tasted horrible but now its great disappointed I do not have too much left.

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Old 09-06-2011, 03:33 AM   #28
Apr 2011
Davenport, Wa
Posts: 219
Liked 3 Times on 3 Posts

I just used Nottingham yeast and I can not wait to see how this turns out.

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Old 10-13-2011, 12:42 AM   #29
Aug 2010
Washington, DC
Posts: 26

Can anyone give a range of how much corn sugar I can expect to use when raising the OG in the first step, assuming I'm following the original recipe exactly?

I have all the ingredients, but only 0.5 lbs of corn sugar (force carbed a batch instead of using the sugar so it's left over), and I want to make sure its enough before I actually start mixing things.

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Old 10-28-2011, 06:09 PM   #30
barhoc11's Avatar
Dec 2010
Rochester Hills, MI
Posts: 415
Liked 9 Times on 9 Posts

Dumb question, when I put in a starting OG of 1.055 and a FG of 1.029, I am getting an ABV of 3.5%. How does this cider have a 7.2% abv?

I am used to taking a OG and a FG for beer to determine ABV, is it different for cider?

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