Recent content by spclarke

Ok it’s been about 8 years since I’ve made this, it’s time. Now if I can just find those pesky notes I made. Luckily mikes revised recipe on post 420 is close enough to what I did on my last patch. I believe I just added vanilla extract to the syrup.

Looks good, were you going for a still cider?

awesome! :mug:

I made this a few years back and everyone loved it. I'm thinking of making a small batch this time. Anyone have any luck with one gallon batches. If so what was your method

that's what I thought in regards to the 12 percent. Which is why I aimed for 10.5 finishing at 10.7. I pitched the yeast October 30th. I moved it to secondary on November 15 or 16th and bottled on the 24th.

Hmm. So it seems to not be carbing for me. I bottled a week ago yesterday (monday) it did carb a little but not as much as it has in the past or how much I like. Anyone smarter than me know any tricks/why this would happen. The only difference between this batch and the last is higher abv...

? What's the temp of the room without the ac. And yes this last batch I have at about 10.7 abv

Don't worry about it to much. With the amount of sugar going into this at the end it's pretty hard to have any off flavors making its way to the finished product. Also, my first batch I made of this fermented in the summer at about 73 degrees, tasted fantastic both before back sweetening and...

This is the temp of my house. I use notty with great results.

Hey I'm about to bottle my second batch of this stuff. And was thinking about using some vanilla in addition to the Carmel and juice concentrate. Do you think 3/4 tsp is enough to come through in a five gallon batch?

Made my second batch of this last week using fresh unpasteurized cider. Added more sugar and my target is 10.5% abv

My OG was right around there. 1.064 I think. Mine finished quickly but I still let it sit for about two weeks or whatever the recipe called for. It actually finished at 1.000 by the time I back sweetened and bottled. As far as the temp I wouldn't worry. I let mine sit at 70- 72 degrees. Notty is...

I believe anything unpasteurized.

I think I'll put a sign on the bar. Thanks :mug: I would just use Camden tablets to kill off the wild yeast and let it sit for about 24 hours before pitching the notty.

I don't tend to filter as it doesn't bother me. This is for my wedding however and guest might be put off. I did just open a tester to check carbonation levels. The sediment is just the cinnamon. So I'll just put "unfiltered, bottled conditioned with cinnamon" on the label and call it a day