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Old 02-23-2011, 01:56 AM   #21
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This looks great. I am going to have to make some soon.

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Old 04-05-2011, 04:50 AM   #22
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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
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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
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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
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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
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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
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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
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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
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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
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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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