I have found that 1-2 cans is really all you need when you keg. I would recommend to put one in first, shake it up, then taste it. You may be surprised how sweet it already is. I would say about as sweet as a woodchuck cider, maybe just a little less sweet. Though i do have to say this is my experience when i am kegging and start with a 1.010 cider. If you ferment down lower than that with a different yeast (i've used Nottingham and S-05 to get to 1.010) you will need more concentrate.
fifthcircle said:I racked to secondary just now. Gravity is at 1.004 with dry Nottingham yeast for about 2 weeks.
I will keg it tonight or tomorrow, and sweeten/spice it. I am rushing it a tad, but want to serve it on Thanksgiving. Yay for CO2!!!
I just threw this together last night with the following:
Half Musselmans Apple Cider
Half Motts Apple Juice
1lb Brown Sugar
1lb Dextrose
Dry Notty Yeast
My question is this: What has this fermentation looked like for you all? This morning, it's giving off CO2, but no kreusen yet. My past experience with Notty is pretty violent fermentations.
KCBigDog said:Mine is bubbling away, but still no Kreusen or anything. I've done apfelwein a few times with wine yeast, and this fermentation with the Notty looks like those did.
With all the rave reviews, I can't wait for this to be done. Should be just right for Christmas.
After a month, my batch is still bubbling a little and hasn't completely cleared up. I was hoping it would be ready for Christmas, but I'm really not in a hurry so will error on the side of patience.
Is everyone else's syrup black like molasses?
Smells and tastes good. The wife agrees.
Forgive the probably ignorant question but I'm fairly new to all this. Thus far I have only made a still mead. Considering this recipe will develop some carbonation in the bottle can it be bottled in a wine bottle with a cork or does it require bottles with caps? Thanks in advance.
Is everyone else's syrup black like molasses?
if you didn't add the campden tablets, and then added the cinnamon and sugar syrup, that should carbonate, right? how long would you let that sit before putting it in the fridge, and cold crashing? how cold does it need to be to cold crash?
From the "OP" recipe methinks? Sometimes credit should be given where credit is due! That is allWell, as most know this recipe was based off a normal hot cider drink from Starbucks including the syrup. I was talking to an old friend who works there and I found out that most stores will even sell their syrup!!!... Their cinnamon syrup is pre-made for you and is like $8/liter. Cheaper to make yourself but thought I'd share this for those who want to save time.
Manco, I've read your post twice and I'm not following. Please explain.
Enter your email address to join: