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Old 16-05-2017, 10:04 AM   #31
Vinotinto
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Originally Posted by pvt_ak View Post
I generally bottle my cider just over 1.000 so I'd go for it.



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hahaha. how much OVER 1.00? have a raspberry one sitting here at 1.004 that seems to be taking its time as well.
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Old 16-05-2017, 02:49 PM   #32
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hahaha. how much OVER 1.00? have a raspberry one sitting here at 1.004 that seems to be taking its time as well.


Funny you should ask that ... I bottled a mixed fruit cider on Saturday that had been fermenting out for 2 weeks and I needed the brew fridge . 1.004 .




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Old 17-05-2017, 07:33 PM   #33
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Had no carbonation problems by following the recipe as it is,and a fermentation at 23 degrees,it's very clear a week after bottling.

I have noticed the longer it's in the fridge after 10 days of being bottled the fizz does improve from one week to the next week,I find the longer you leave it the better,about 3 weeks after bottling its not a bad drink at all,very refreshing.Once you give a few bottles away,every bugger wants some making.
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Old 19-05-2017, 09:26 PM   #34
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I always have at least one pet bottle from every cider or beer I make, its easy to tell when they have carbed up by the feel, some take only a few days to a week, but others have needed several weeks.
This is a very good idea, and I do this sometimes. I should do it all the time really.
Not this week though when I bottled my latest TC though.

The one I bottled this week was the first time I used lemon in it. There were four or five bottles at the end which had a few floaties. I turned one of those upside down yesterday and it's definitely carbing up despite our cooler temperatures. That cider was put on 23rd April and bottled 16th May. Still plenty of yeast to carb it. It seems to be quite clear in the bottle with very little sediment.

For this one I used 8 grams per litre. But that was mixed up in two litres of apple juice. So really that's a little over 8 grams per litre.
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Old 19-05-2017, 10:05 PM   #35
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T/C F/G OMG,,, 1.004,,, Three weeks later.
FFS the best-est dry-est Cider I have had the pleasure to consume.

Is it 'cos we have 230ppm CaCO3 hard water?

TC has lead me dwn a dark path,,,

I have some strawberry and Raspberry Mixer I may blend in,,,

I am going out for a while and may not be back,,,,,
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Old 18-07-2017, 12:15 PM   #36
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How does the original recipe equate to 25l? Is the abv just from sugar present in the Apple juice?

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Old 18-07-2017, 09:46 PM   #37
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How does the original recipe equate to 25l? Is the abv just from sugar present in the Apple juice?



Cheers



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Just the Apple Juice mate.
Some chuck sugar or honey in to boost the ABV but with Juice alone it’s more than adequate !!
I’ve got a 25l batch of Apple and Lemon cider bubbling away as we speak.


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Old 18-07-2017, 10:01 PM   #38
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Great thread. I found some old bottles must be close to a year old and was very nice. Improves a lot with age so going to stash a few crates away.
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Old 20-07-2017, 11:18 AM   #39
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Going to try a 5L batch of this as I do like a cider on the weekends, I've made real cider from the Mother in Laws tree before but it's a ball ache crushing and juicing all those apples.

If I didn't want to carb for a still cider would it be ready to drink basically after fermentation of will it require conditioning to get the flavours right?

Or is it kind of a you may like it quite Green or you Might not?

I may carb some and leave some still.
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Bottled - AG#2 Hobgoblin Style Ruby - might take a while, it's not bad but then again it isn't good , Slowly improving, very little carbonation, bit to malty in flavour

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PB#1 - AG#4 - Exmoor Gold Clone
PB#2 - AG#5 - Brown Porter

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AG#6 Own recipe Mild 5L test batch
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