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Another Kansan checking in.

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bdub

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I recently stumbled upon this forum (another victim of google and a search for info on ciders-Eds recipe has ruined a many a will) and decided to give it a go. I was intending to only purchase a mr beer to start, but ended up with an Ale Pail with spigot to make some Cider in. Basically, the big mr beer i suppose. I hope to start rounding out my kit in the very near future(and any advice to that end is greatly appreciated).

After this cider i am making, i want to move towards some wheat beers and whatever beyond that. I am here trying to soak up as much knowledge as possible and end my reliance on the poor beer selection that can be found in kansas.

For those who call kansas home or study geography: I live in Topeka as a student of History at Washburn, but hail from the Newton area.

Edit
I feel i should add that i also have a healthy love of single malt scotch, cigars, and my Nording Pipe.
 
s'up bdub? have you already put your cider together? if so, what kind of juice did you use? I'm tying to decide if I should just use some w/ ascorbic acid or keep looking for pastuerized juice w/ nothing else added...

Go Hornets!
 
Louisburg Cider for a few reasons..

1. 100% apple juice. Nothing else.
2. Made in Kansas, and im all about the local economy.

Dillons carries it. i think. It is under the apples in produce, not in the juice isle.

That said, my limited knowledge has me thinking either will work. get which ever your budget/patience allows.
 
Louisburg Cider for a few reasons..

1. 100% apple juice. Nothing else.
2. Made in Kansas, and im all about the local economy.

Dillons carries it. i think. It is under the apples in produce, not in the juice isle.

That said, my limited knowledge has me thinking either will work. get which ever your budget/patience allows.

I'm having trouble with Louisburg not clearing for sh!t! being from Topeka area I'm surprised you haven't tried Rees' cider..it is MUCH better tasting and has ZERO issues with clearing.
 

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