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Group Brew Fall 2009- Fall Bounty Cyser


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#1 strangebrewer

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Posted 16 October 2009 - 05:48 AM

As discussed in the other thread here is the process thread for the Fall Bounty Cyser group brew. The recipe is shared via PM to respect the wishes of its initial creator Ken Schramm. If you would like to jump on board with this group brew at any time let me know and I can share the recipe. Use this thread to discuss any alteration to the standard recipe you have made but please do not post the recipe.I chose the last day in October as a start date as a middle ground date for those who need to round up ingredients still and for those who already have some fresh cider trying to take off without them. Depending on what group you fall in fire when ready!

#2 strangebrewer

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Posted 16 October 2009 - 05:53 AM

From the standard recipe I'm making the following changes:Bumping up the honey by 1lbomitting the secondary spices all togetherFollowing the Staggered Nutrient addition schedule found in the FAQ'sChanging the yeast to Lalvin 71B

#3 BeesNBrews

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Posted 29 October 2009 - 08:56 PM

Picked up my cider last Thursday from my favorite supplier; he is always intrigued with my use of his cider, especially when I purchase 6 gallons at a time--two for the kids and four for me.UV treated but nothing else. It kept well in the cool garage w/ no activity.I have Ken's book but also made a couple modifications. Prepared everything on 10/27.kept the raisins wholebought pre-chopped datesused 4 campdenOG cider 1.052brought volume to 5 gl w/wateradded dark honey to bring OG to 1.114 (about 2 additional pounds)Used 1 pint to hydrate the yeast, Lalvin 71B, overnight.10/28 - Added the very active yeast starter, one-half of the nutrients and one-half the energizer10/29 - working very nicely.Have not decided if spices are in order yet. I really like the cinnamon vanilla methelgin we did last year so I may end up using the spice.
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#4 BeesNBrews

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Posted 30 October 2009 - 09:22 PM

10/301.096 SG72*FRapid ferment, little foam.
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#5 wengared

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Posted 31 October 2009 - 10:02 AM

used 9.47 lb wild honeyadded one qt. water to get it to 5 gal. markrehydrated 71B with 2 tsp. yeast energizer and 1 tsp yeast nutrient1130 hrs' WTZ 1.112 at 68 degree
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#6 strangebrewer

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Posted 31 October 2009 - 01:09 PM

And I'm off!Due to the joys of pouring honey I ended up with 2.1 lbs over the recipe so I added an extra gallon of apple juice to get it back into a reasonable gravity. SG: 1.118 @ 68FVolume: 6.25GTime yeast pitched: 2PM MST

#7 wengared

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Posted 31 October 2009 - 06:50 PM

2030 hrs WTZ, nine hrs. in. i have active fermentation with about 1/2 " foam.will feed and get a gravity reading in the morning.
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#8 VolFan

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Posted 01 November 2009 - 02:17 PM

10 gallons OG Cider 1.050Added 9lbs dark amber honeyChopped dates & left raisins wholeAdded ~1qt filtered water to each fermenter to reach 5glSG 1.108 Chest freezer set at 62dFWill aerate and pitch yeast with SNA*A little nervous about having only one pack 71B for each 5 gls*
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#9 BeesNBrews

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Posted 01 November 2009 - 09:27 PM

11/1/91.04872*FAdded remaining nutrient and energizer.
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#10 zymot

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Posted 01 November 2009 - 09:29 PM

OK I got my apples ((red del, golden del, fuji, granny smith, + misc others) together and pressed ~95 lbs of apples and got >7 gallons of cider. (about 13 lbs per gallon) Happy with the cider.I added Sage Blossom honey to get about 5.5 gallons of must at 1.110 OG. The lone addition from teh recipe was 1/2 lb of chopped dates.Pitched 16 g of 71B yeast re-hydrated with Go-ferm & standard SNA.zymot
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#11 wengared

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Posted 03 November 2009 - 08:56 AM

0930 SWTZ, 1.070 at 63 degree, 93 hours in. added 1/2 tsp nutrient and 1/2 tsp energizer.
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#12 BeesNBrews

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Posted 05 November 2009 - 01:37 PM

11/4/91.00870*FUnfortunately, I never got around to freeing up a carboy.....will be busy bottling and racking tonight! :stabby:
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#13 wengared

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Posted 06 November 2009 - 07:32 AM

11/06/09 0830 SWTZ, 140 hrs in, 1.024 still strong fermentation.
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#14 BeesNBrews

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Posted 06 November 2009 - 08:52 PM

11/6/91.00268*FBottled my concord pymet to free up a carboy, then transferred the Fall's Bounty to the carboy. Everything looks and tastes as it should.I will be adding the spices [later tonight] as listed in the book--since a fall cyser is my standard fair, I have enough "plain" in the cellar.The pymet, by the way, is quite nice. It seems to be the only way I can make a wine out of concord and actually like it.
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#15 strangebrewer

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Posted 07 November 2009 - 07:57 AM

Where is everyone else? I thought there were going to be 10-12 people in on this?

Sorry Guest. Homeownership be damned, it does in fact suck up all your free time.gravity check 1.056Temp 65FStill fermenting like a beastwill add 1.8g Fermaid K and 1.8g DAP today as well now that I'm at the midpoint. I get foam to the top of the bucket when I stir it up! I have to let it settle before I can pull a sample to test. I also plucked a little caterpillar off the krausen today. He must have snuck in on the fruit. At least he died happy.

#16 zymot

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Posted 07 November 2009 - 07:44 PM

11-01-09 6:00 PMOG 1.110Pitched yeast11-07-09 5:00 PMDrew sample. About 13 brix, Gravity around 1.017Tasted sample. Cloudy, tastey, alcohol hotness. Tastey for <1 week oldConclusion: I am expecting good things from this one.zymot
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#17 wengared

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Posted 09 November 2009 - 08:47 AM

0930 SWTZ 216 hrs. 1.010
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#18 strangebrewer

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Posted 11 November 2009 - 07:06 AM

gravity 1.026Temp: 64FFermentation is still chugging along nicely!

#19 VolFan

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Posted 11 November 2009 - 12:55 PM

1.026Temp 62dFAirlock activity still consistent. I had some more yeast arrive today in case one pack cant finish the job.I will add compared to beer, mead tastes terrible while fermenting.
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#20 VolFan

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Posted 14 November 2009 - 11:08 PM

1.004-----62dFLooks like the one packet of yeast per carboy is going to do the job.
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