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wvbrewer
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« Reply #15 on: April 17, 2011, 05:46:12 AM » |
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I let mine age a few weeks before I tried it. I sure it will be good. I tell I will not use dry malt again in cider. I used that and nottingham yeast. It did not turn out very well its very bitter. It looks like a nice cloudy wheat beer with a white creamy head to it, but I just don't care for it.
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #16 on: April 18, 2011, 06:47:59 AM » |
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I transferred to a Secondary fermenter instead of bottling! According to the BeerSmith calculator I had reached fermentation rate of 16.7%. OG 1.210+ (scale only goes to 1.210) FG 1.170, 6.5% ABV. Taste is just of a slightly dry cider with NO alcohol taste. Lots more sugars to convert. I pitched a pack of Champagne Yeast, supposed to be good to 75 - 80 attenuation / 18% ABV. I will also add Liquor Quick Accelevin. Here we go again.
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #17 on: April 18, 2011, 08:14:06 AM » |
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Oh boy, I bet it will chugging along after that.
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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Karma: +2/-0
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« Reply #18 on: May 30, 2011, 08:35:26 PM » |
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I kegged the Grapple Cider today! Gravity was down to 1.050! It was almost clear amber, still plenty of apple flavor. I'll let it sit till Fall, keeping my fingers crossed!
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #19 on: June 01, 2011, 05:22:01 PM » |
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I bet the gravity will be low and the alc % high. Just be a dangerous brew. I need to make some more. That cider I made DME and nottingham looks good and has a strong head, but taste strong. I am leaving it age for as long as I can to see if it improves any before I toss it.
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
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Karma: +2/-0
Posts: 503
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« Reply #20 on: July 01, 2011, 04:18:20 PM » |
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Ta Hell with the Fall, un corked the keg today. Sorry for the text talk, , OMG! I purged about 10 oz's from the keg to remove trub. Had a 16 oz glass, Semi dry Apple Mead flavor. Gravity test says 13.9 % Alchohol. Flavor says drink me, it's hot outside! Sneaky little Basturd! Shit faced after 3 glasses, last one 50% ice & 20% 7UP. 4th glass, same mix, still super smooth, but, at only 6:PM, it's nap time!!
I will shoot for 25 gallons first press next fall of cider from my brothers orchard!
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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wvbrewer
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« Reply #21 on: July 04, 2011, 04:47:44 AM » |
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That sounds like it turned out pretty good. I know its hard to wait on something that long. I have been waiting on that coopers for awhile, and it turned out to be very strong and bitter.
Dave
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Logged
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Tryng to figure out what to brew next...
Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
Administrator
Hero Member
Karma: +2/-0
Posts: 503
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« Reply #22 on: January 18, 2012, 02:48:23 PM » |
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Review at 9 months: I had kegged 5 gallons & bottled the remaining 2.5 gallons.
Bottles have long since been drained. It had more apple flavor when it was young. Towards the last it became more Mead like, lottsa ABV!
Drank about a gallon during the summer, it too is getting more like high alcohol Mead.
I want to try this again but with fresh cider and with out any honey. It DOES taste awesome with a pack of instant cranberry juice (no extra water) and instant mulling spices!! My wife does not drink much at all, once or twice a year, and then usually one small glass. We shared a half gallon one night over the holidays! She got down right silly on two 8oz glasses!
I think I might bottle another gallon or two.
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Logged
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT, ROBUST PORTER
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