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Old 12-08-2008, 05:08 PM   #11
Tusch
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Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts


Yeah Kauai, did you confuse H2O with O2? haha I am really intrigued by this recipe, will need to wait and see how this turns out.
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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
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Old 12-08-2008, 05:46 PM   #12
wendelgee2
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Dec 2008
New York, NY
Posts: 324
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You're adding the campden later, right? Not into the primary. Because...wouldn't that kill the yeast and defeat the whole purpose? Or am I mistaken as to the purpose of the tablets?

 
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Old 12-08-2008, 07:08 PM   #13
Tusch
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Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts


wendelgee2, campden serves many purposes. In this case, he is using preservative free unpasteurized cider, in this case you must kill off the wild yeast before pitching a brewer's yeast. You throw in one crushed and dissolved tablet per gallon, wait 24 hours and then pitch your own yeast.
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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
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Old 12-09-2008, 03:14 AM   #14
wendelgee2
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Dec 2008
New York, NY
Posts: 324
Liked 3 Times on 2 Posts


Thanks Tusch.
Not to hijack the thread, but I can't seem to find your strong spiced cider recipe on the forums. Have you posted it? If not, would you mind? It sounds like exactly what I'm looking to make.

 
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Old 12-09-2008, 06:43 AM   #15
Tusch
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Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts


No real recipe on that, I believe it was 1 Tbs of apple pie spice and 1/2 lb of brown sugar per gallon of store bought juice. The ground spices ended up being a pain, but the taste was quite nice with that.
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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
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Old 12-11-2008, 02:38 PM   #16
Pez
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Feb 2008
Massachusetts
Posts: 82


Transferred to secondary yesterday with a FG of 1.002...
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Old 12-14-2008, 11:22 PM   #17
Pez
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Feb 2008
Massachusetts
Posts: 82


Quote:
Originally Posted by remilard View Post
The crystal malt.
I'm hoping it gives the cider some body too...
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Old 01-07-2009, 09:34 PM   #18
Pez
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Feb 2008
Massachusetts
Posts: 82


Finally bottled with total of ~2 weeks in primary and ~4 weeks in secondary. Cider turned out very clear. I forgot to taste before adding dextrose, but it wasn't as light as some ciders I have tried, which was the goal and it was fairly sweet. Seemed to have a few bubbles already so hopefully it will carb nicely in bottles.
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Old 03-29-2009, 06:00 AM   #19
belibutn
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Jan 2009
Posts: 10

any update on this? I am curious how the carbonation turned out from the bottles.

 
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Old 04-06-2009, 03:25 AM   #20
Pez
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Feb 2008
Massachusetts
Posts: 82


It has decent carbonation. No head, as expected for cider but I intend to age this until this fall so hopefully it will be nicely carbed next time i crack one!
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