Applekush Original Recipe

[Brewer dad]

I know OP seems gone, but anyone brew this somewhat recently? I started a batch on Monday. Been using Fermaid K/O since that's what I had.

My question is regarding bottling. OP mentions priming this, but he's also using kegs. If I'm doing straight bottling can I still prime? My thought was to cold crash, prime, bottle, then pasteurize to avoid bottle bombs.

 

[Dog House Brew]

I know OP seems gone, but anyone brew this somewhat recently? I started a batch on Monday. Been using Fermaid K/O since that's what I had.

My question is regarding bottling. OP mentions priming this, but he's also using kegs. If I'm doing straight bottling can I still prime? My thought was to cold crash, prime, bottle, then pasteurize to avoid bottle bombs.

I've bottled this without issues. I let the ferment run out. I prefer my cider on the dry side. Just make sure you don't bottle it too soon.

 

[Brewer dad]

I've bottled this without issues. I let the ferment run out. I prefer my cider on the dry side. Just make sure you don't bottle it too soon.

Thanks, I bottled it last Tuesday at 1.003. so far so good. Going to open one next week and then try to forget most of it for a little. OP was right it was pretty good still as well.

 

[Brewer dad]

This stuff turned out great, has a nice tartness to it from the malic acid. My ABV did come out a bit higher at just over 9%, it definitely can sneak up on you(used granulated not turbadino sugar). Three weeks in the bottle and it's quite good. Going to put some away for a bit.

Think I'm going to use this recipe as a base for further experimentation, such as cysers and graffs. Might also try adding cranberry or cherry juice.

Finally I found 4oz dextrose gave a very slight bubble. Was expecting more, but it has grown on me. May try bumping it up to 4.5 to see how it turns out

 

[Box]

So as far as bottling/carbonating....if I were to let it run itself out (wait till the bubbles and presumably the yeast) then bottle it with a bit more juice mixed with spices and low sugar, would that help the taste and carbonate it? Or am I asking for a bottle bombs mess?

 

[Richard Logue]

So I'm the op of the thread. I wanted to let anyone know that I'm going to be working further with this recipe. I've been drinking it for some time now, still great and very popular. I'm just curious to try some new yeast available out there! Here is the list of yeast ill be trying with this recipe. I look forward to sharing my thoughts -

Dry Yeast
Lavlin 71b-1122
Lavlin ICV-D-47
Lavlin EC-118
Safale US-05
Safale US-04
Danstar Nottingham
Danstar BRY-97
Liquid Yeast
Wyeast 4184 Sweet Mead
Wyeast 4242 Fruity White
Wyeast 4766 Cider
White L. BRY-97
Sour/Wild
Wyeast Belgian Lambic Blend

stay tuned

How did it turn out with the Lavlin EC-1118? Still fairly new to brewing and used EC-118 in the first batch I ever made - came out drier than I expected (used combination white sugar and dark brown in the recipe I made).

 

[Richard Logue]

I'm new to malic acid. Do I add that to carboy then bottle or put it into everybottle

Which did you try and how did it work out?

 

[Brewer dad]

Which did you try and how did it work out?

It's been a while but I recall adding it to by bottling bucket along with priming sugar.