I just picked up my grain bill, going to brew this tomorrow for a ten gallon batch.
6lb two row
1lb special b
4 oz honey malt
4 oz flaked wheat
8 oz carapils
1 oz us fuggles
I really want some body, residual sweetness and head retention here....
+8 gallons of sam's club AJ
Poured onto safeale-04 cakes... I will do one up as quick as the recipe calls for , the other will bulk age.
Ok, so I made this with 4 gallons fresh pressed cider, 3.3lbs LME and C80/90 and its been in primary w/ BRY-97 since 12/23. I fermented around 66-67F for 2-3 weeks then moved it to my 56F "cold closet" to settle and clear. It's not cleared. I added gelatin on 1/30 to try to move it along but its not helping.
I'm not sure what to do next. My first batch came out crystal clear after 3 weeks in primary with no finings. Any suggestions?
What temperature was the wort when you put it in the cider? Putting the wort into the cider or juice to hot can cause problems clearing.
Hello All, I'm planning on making a batch of this really soon. One question though, it seems like everyone uses apple juice for it, except Krrazy just now. I'd rather use real apple cider. Is there any downside? I'm wondering about how it clears since it is cloudy to start with? Is it more tart than juice?
Thanks!
Mike
You know, all this talk about using juice vs. cider is troubling to me. The way you or I define "cider" is totally arbitrary, even in the eyes of the FDA. It's ALL 100% apple juice regardless of the label.
www.applejuice.org/juicecider.html
So use something you like to drink straight. Unless we decide on a common definition for "cider" we might as well just talk about filtered vs. unfiltered juice.
Krrazy said:I'm hoping this improves with age...it's not matching my expectations on the flavor I imagined! Very cloudy and tart even with a crash cool. If I do this again I'll go with a darker version and try a different yeast. Used Safale-05 and it fermented like crazy filling up the blow-off tube but I think I'd prefer more malt character as this currently tastes a lot like cloudy apfelwein. I used 4g of the fresh pressed cider from Sprouts--it was cloudy to start with so I'm wondering if the apple solids hang around with a fresh cider vs. a filtered apple juice. We'll see! Luckily I have four kegs of various brews to keep me occupied!
Sippin37 said:What's the shelf life like on this recipe? I want to make a 2 gallon batch sometime soon inside on my stovetop to have ready for the spring summer months. But I don't want it to be past its prime by then, so I could always wait. Thanks
What's the shelf life like on this recipe? I want to make a 2 gallon batch sometime soon inside on my stovetop to have ready for the spring summer months. But I don't want it to be past its prime by then, so I could always wait. Thanks
Just made my first batch of this stuff last night. Tried to stay as close to the original recipe as possible.
.5 lb of Crystal 60L
1 lb Amber DME
1 lb Light DME
1 oz Torrified Wheet
.05 oz Cascade hops 5.00% AA
used Nottingham Yeast
4 gallons of Musselman's Apple Cider
Cooled the wort down to 75 F, poured the cider and pitched the yeast at 68 F. OG was 1.061.
I pitched the yeast at 11pm last night.
Checked the airlock this morning at 730am. Nothing. Hopefully i didnt do anything wrong and it just takes awhile for it to get going.
I'm going to be making a cider soon, but I've been trying to decide which apple juice to get. PC organics apple juice looks good but it's from concentrate with filtered water. Allen's and Rougemont is always tasty though, and not from concentrate.
What's the shelf life like on this recipe? I want to make a 2 gallon batch sometime soon inside on my stovetop to have ready for the spring summer months. But I don't want it to be past its prime by then, so I could always wait. Thanks
Got a Costco? Kirkland is not from concentrate, nothing added, $8.50 for 2 gallons at my store.
I'm reading conflicting info about pectic enzyme... some say it only works pre-ferment because the alcohol will disrupt its function. Others are saying its fine after primary fermentation is complete.
Anyone have some actual experience with this stuff? I'll probably go dig around in the cider and wine sections and see what I can find.
Our Costco sells Rougemont in cases of 6x 2L bottles for $10.99, so $20 and daddy and the kids are happy!
After 5 days of fermenting, and no more action in the airlock, i decided to take a look into the fermenter and take a hydrometer reading. It was 1.004. That was pretty quick. Im going to let it sit another few days and see if FG changes at all. It's a nice golden color. Since i used unfilter apple juice, or apple cider, i doubt it will clear up a lot.
The taste was tart, didnt really have any apple flavor at all, and was was completely flat. Looking forward to the end product.
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