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Old 07-30-2013, 01:24 PM   #71
VOCBrewery
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Jul 2013
Franklin, TN
Posts: 31
Liked 4 Times on 4 Posts


First of all, thanks to all who post on these boards. The knowledge base is unfriggin believable. I have 5 batches of beer under my belt and I would like to reward SWMBO for her support and patience.

#1 Is there really no boiling this recipe? Hard to believe something that looks so tasty can be this easy.

#2 Fermenting temps. The details on the Red Star are pretty clear 59-86*. I was wondering what the ideal temp is. I would love to do this @ room temp (74*) so i didn't tie up my fermenting chamber.

#3 If i do need to ferment cooler, can I store it in a keg at room temp after 1-2 months of fermenting?

#4 Should I use a starter or is one pack of yeast enough?

Thanks again

---- Doug


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Primary #1: Westvleteren 12 clone
Primary #2: Empty
Primary #3: Newell's Groundhog Cider
Secondary #1: Slim's Graham Cracker Ale 2.0
Secondary #2: Empty
Secondary #3: Empty
Keg #1: Left Hand Milk Stout clone
Keg #2: Dogfish head 90 minute IPA clone
Keg #3: Newell's Groundhog Cider

 
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Old 07-31-2013, 01:42 PM   #72
StoutLover
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Jan 2013
Posts: 12


Quote:
Originally Posted by VOCBrewery View Post
First of all, thanks to all who post on these boards. The knowledge base is unfriggin believable. I have 5 batches of beer under my belt and I would like to reward SWMBO for her support and patience.

#1 Is there really no boiling this recipe? Hard to believe something that looks so tasty can be this easy.

#2 Fermenting temps. The details on the Red Star are pretty clear 59-86*. I was wondering what the ideal temp is. I would love to do this @ room temp (74*) so i didn't tie up my fermenting chamber.

#3 If i do need to ferment cooler, can I store it in a keg at room temp after 1-2 months of fermenting?

#4 Should I use a starter or is one pack of yeast enough?

Thanks again

---- Doug
1. Nope, no boiling.
2. Room temp should be just fine. I did a five gallon batch at around 77 degrees, and it was great.
3. No need.
4. No need for a starter. Just pitch a yeast pack on top and let it do it's thing. One pack is enough. I used yeast nutrient, but that's up to you.



 
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Old 07-31-2013, 03:50 PM   #73
VOCBrewery
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Jul 2013
Franklin, TN
Posts: 31
Liked 4 Times on 4 Posts


Thanks for the answers StoutLover
__________________
Primary #1: Westvleteren 12 clone
Primary #2: Empty
Primary #3: Newell's Groundhog Cider
Secondary #1: Slim's Graham Cracker Ale 2.0
Secondary #2: Empty
Secondary #3: Empty
Keg #1: Left Hand Milk Stout clone
Keg #2: Dogfish head 90 minute IPA clone
Keg #3: Newell's Groundhog Cider

 
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Old 02-10-2014, 08:09 PM   #74
N2GN2
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Jan 2014
, Montana
Posts: 8
Liked 1 Times on 1 Posts


I'm getting ready to keg my batch. At what PSI and for how long should I force carb? Thanks!

The apples were fresh juiced. I added 1 can of concentrate to 1 gallon of juice for an OG of 1.055. My FG was 1.00 after sitting in secondary for a couple of months. I took 3 cans of concentrate to back sweeten to 1.030.

 
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Old 03-30-2014, 02:51 PM   #75
N2GN2
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Jan 2014
, Montana
Posts: 8
Liked 1 Times on 1 Posts


My first batch of this cider was amazing! The two gallons I made went way too fast. I put a new batch in the keg last week to carb and tried it yesterday. This batch is not very good at all. I read that some have to let the batch sit for 6+ months before being drinkable? In an effort to stay away from china apples this last batch was made using Kirkland apple juice and organic cane sugar for priming and back sweetening. I noticed the recipe calls for corn sugar if not using apple juice concentrate. I would love to use concentrate but I have not found one that uses US apples. This current batch had SG 1.068 FG 1.000 then sweetened to 1.028 so its a little hot. Fermentation took about two weeks then it was moved to secondary for a month. My first batch that tasted so good sat in secondary for a few months till it was as clear as apple juice. When kegging my current batch it was still cloudy. I did not use pectic enzyme on this last batch. Any words of encouragement? Thanks!

 
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Old 03-30-2014, 08:54 PM   #76
N2GN2
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Jan 2014
, Montana
Posts: 8
Liked 1 Times on 1 Posts


After some searching I think I found the answer to a great cider. I need to use corn sugar to boost ABV, but I need to stop at 1.058 as the recipe calls for. I will use apple juice concentrate to back sweeten and bring the apple flavor back! I believe that Tree Top sells an apple juice concentrate made from 100% U.S. apples. Corn sugar will be cheaper to boost ABV than apple juice concentrate. The more ABV, the less desirable taste for a cider.

 
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Old 07-11-2015, 08:48 PM   #77
thinbluebbq
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Jul 2015
Posts: 7


Just started six gallons of cider using this recipe today. Here is the breakdown of my batch.

OG - 1.058
5-1/2 Gallons of Great Value Apple Juice, fully aerated
1/4 gallon of simple syrup to get to desired OG

Yeast - Red Star Champagne Yeast


Looking forward to adding the other stats as the batch gets done fermenting.

 
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Old 10-27-2015, 10:18 AM   #78
Hankhill11
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Sep 2015
, Wisconsin
Posts: 60
Liked 7 Times on 6 Posts


I started a 3 gallon batch of this on 10/5. Its fermented down to 1.001 i or so. I did end up putting it into secondary on the 25th. It tasted really good. Like a fruity white wine with apple hints.

1. I plan to back sweet a tiny bit and bottle carb. Can someone explain to me if there is enough yeast anywhere in the liquid for that? Since i racked it off, there is virtually no sediment at the bottom. Will it carb?

2. When planning to bottle carb, is it best to back sweeten and let it sit in the carboy til you know if fermentation starts up again, or just sweeten and bottle immediately?

I have plastics to test for carb once bottled.

 
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Old 02-09-2016, 02:07 AM   #79
ErickJ
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Feb 2016
Posts: 51
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Hankhill11 View Post
I started a 3 gallon batch of this on 10/5. Its fermented down to 1.001 i or so. I did end up putting it into secondary on the 25th. It tasted really good. Like a fruity white wine with apple hints.

1. I plan to back sweet a tiny bit and bottle carb. Can someone explain to me if there is enough yeast anywhere in the liquid for that? Since i racked it off, there is virtually no sediment at the bottom. Will it carb?

2. When planning to bottle carb, is it best to back sweeten and let it sit in the carboy til you know if fermentation starts up again, or just sweeten and bottle immediately?

I have plastics to test for carb once bottled.
Did you ever get it bottled? I'm very interested in making this recipe. Did it bottle carb for you?

 
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Old 02-10-2016, 12:16 PM   #80
Hankhill11
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Sep 2015
, Wisconsin
Posts: 60
Liked 7 Times on 6 Posts


Quote:
Originally Posted by ErickJ View Post
Did you ever get it bottled? I'm very interested in making this recipe. Did it bottle carb for you?
I did! I bottled it on 11/6. It was really good. One of my top 2 ciders so far. I have one 22oz left. I dont know how much like woodchuck it actually tasted, but it did have great flavor and body. I let it carb til 11/11 and then stovetop pasteurized. It was carbed enough for me. I like a little lower carbonation over all, but its got da bubbles

Unfortunately i didn't keep enough notes to tell me what i actually did to it for back sweetening and priming. i just wrote the dates down.



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