UpstateMike
Well-Known Member
About 6% ABV. Sounds good! I need to try using DME sometime.So I made a second batch of this.
OG 1.052
FG 1.007
Should be 5.8%??
About 6% ABV. Sounds good! I need to try using DME sometime.So I made a second batch of this.
OG 1.052
FG 1.007
Should be 5.8%??
About 6% ABV. Sounds good! I need to try using DME sometime.
I'm curious as to what differences you would you expect using DME instead of dextrose? Taste, clarity, etc.
I made this back in April and four days after bottling it I stove top pasteurized it. 190 degree water for 10 minutes. Now three months later it seems to be over carbonated. I stored it in a closet around 70-72 degrees. Anybody have this happen before or know what I did wrong other then not drink it fast enough?
I've had that, but only when I'm close to gushers when I pasteurize. I figure there's some variation in carb level after backsweetening depending on what I use and how well it mixes or settles. No post-pasteurization bombs though, ever. I just pasteurized in the dishwasher for the first time a couple weeks ago. 2+ hours of high temp / sanitize mode. No bombs or gushers yet.
So instead of soaking the bottles in a hot water batch you stick them all in the dishwasher and just run it without soap? That's a great idea!
JonGrafto said:Quick question/problem....
I kegged my cider up on Tuesday and put it in my kegerator. On Wednesday I put the gas on it at 30 psi... Checked at lunch time today and still no carbonation. Anyone else have this issue or does cider take longer to carb?
My normal process is 30 psi for a day or two and then drop down to 12 psi and let it sit and by a few days it at least has some signs of carbonation...
Any thoughts? Wanted to serve it tomorrow for a birthday party... If all else fails, I can call it a "still" cider...
jmadway said:I have found that cider takes longer to force carb, for some reason. Don't know why. I'm surprised that you have no carbonation, though. I'd bump of the gas to 40 or 50psi. I have found that it is nearly impossible to over carb cider. I like my cider cold and very carbonated, so when I tap it, I'll get a lot of foam initially. But it is not like beer foam. It disappears quickly and you're left with a very bubbly beverage, a bit like champagne. Don't think you can mess it up by bumping up the psi.
Although someone was comparing it to Redds apple Ale just not as "appley".
UpstateMike said:That heathen bastard obviously has faulty taste buds.
Late in the game for this thread but can't wait to try this for my first cider
UpstateMike, I used 1/4 tsp vanilla and 1/2 tsp cinnamon extract with 3 can FAJC. Came out real nice! Btw, what page is the updated recipe on, for the newbies lol?
I am looking for a way to get a little more apple flavor but without the sweetness. I thought about apple extract but I dont want it to be "fake" tasting.
Any thoughts on this UpstateMike?
Been lurking this thread for a while and just put together my first batch of this last Sunday. I forgot to take a gravity reading, but I used 5 gallons of juice with 2 pounds of corn sugar. Any guesses on what my OG might have been?
Mine was a 1.062 with Wally World juice and 2# of Dex.
Table sugar is sucrose, which is glucose attached to fructose. Like:
Glucose-Fructose
Dextrose is just another name for plain Glucose.
I was actually thinking the same thing, maybe even caramelize the brown sugar, and then dump with the apple juice to primary ferment.What about using brown sugar instead of dextrose? For an applie pie kinda flavor?
Enter your email address to join: