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Whatcha Hunting

 
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dp Brewing Company



Joined: 08 Jul 2013
Posts: 598
Location: Midwest

Drinking: Belgian Waffle Strong Ale, Dry Barn Door #13, Bham Brown, White Shadow Stout, Rye Not Today

Working on: Maple Mead Barrel Aged


PostLink    Posted: Fri Nov 09, 2018 1:26 pm    Post subject: Whatcha Hunting Reply with quote


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Our Deer season starts tomorrow. Any deer hunters out there? It has became a tradition for me to make up a batch of cider for opening weekend.

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JMD887



Joined: 31 Jan 2018
Posts: 100
Location: Akron, Ohio

Drinking: Electric IPA, TOF IPA

Working on: Imperial Oatmeal Stout


PostLink    Posted: Fri Nov 09, 2018 2:45 pm    Post subject: Reply with quote

dp- The only hunting I do is in the frozen section of the local Cosco. Do you press your apples or do use start with store bought juice?
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dp Brewing Company



Joined: 08 Jul 2013
Posts: 598
Location: Midwest

Drinking: Belgian Waffle Strong Ale, Dry Barn Door #13, Bham Brown, White Shadow Stout, Rye Not Today

Working on: Maple Mead Barrel Aged


PostLink    Posted: Fri Nov 09, 2018 2:53 pm    Post subject: Reply with quote

JMD887 wrote:
Do you press your apples or do use start with store bought juice?


I've done both but now I just make cider out of kits is sell locally (More beer sells them too, https://www.morebeer.com/products/hard-apple-cider-recipe-kit.html?a_aid=theelectricbrewery). The Mangrove Jack Cider kits. I've had amazing results with those.

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JMD887



Joined: 31 Jan 2018
Posts: 100
Location: Akron, Ohio

Drinking: Electric IPA, TOF IPA

Working on: Imperial Oatmeal Stout


PostLink    Posted: Fri Nov 09, 2018 3:02 pm    Post subject: Reply with quote

dp- good to know, I'm looking to dazzle with ciders this winter while I push towards the finish line on my build! Its also starting to get to cold to brew outside already... We had snow already this morning.
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dp Brewing Company



Joined: 08 Jul 2013
Posts: 598
Location: Midwest

Drinking: Belgian Waffle Strong Ale, Dry Barn Door #13, Bham Brown, White Shadow Stout, Rye Not Today

Working on: Maple Mead Barrel Aged


PostLink    Posted: Fri Nov 09, 2018 3:09 pm    Post subject: Reply with quote

I've done about a dozen or so ciders of the last few years. I have used everything from Sam's apple juice to rear apples. The trick is getting it just right sweetness at the end. I've had good luck with artificial sweeteners but never tasted like a commercial version of cider. These kits taste much more like an Angry Orchard type of cider. Good luck!
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dp Brewing Company



Joined: 08 Jul 2013
Posts: 598
Location: Midwest

Drinking: Belgian Waffle Strong Ale, Dry Barn Door #13, Bham Brown, White Shadow Stout, Rye Not Today

Working on: Maple Mead Barrel Aged


PostLink    Posted: Wed Nov 14, 2018 12:58 pm    Post subject: Reply with quote

I ended up getting a small button buck from 250 yards out. Not very far for some people but pretty darn far for me. Most of my shots are normally around 100 yards.
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JMD887



Joined: 31 Jan 2018
Posts: 100
Location: Akron, Ohio

Drinking: Electric IPA, TOF IPA

Working on: Imperial Oatmeal Stout


PostLink    Posted: Wed Nov 14, 2018 1:02 pm    Post subject: Reply with quote

dp Brewing Company wrote:
I ended up getting a small button buck from 250 yards out. Not very far for some people but pretty darn far for me. Most of my shots are normally around 100 yards.



Very cool- itís been ~20 years since Iíve fired any sort of firearm. I probably couldnít hit a soda can at 50 yards at this point. Do you butcher yourself?

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dp Brewing Company



Joined: 08 Jul 2013
Posts: 598
Location: Midwest

Drinking: Belgian Waffle Strong Ale, Dry Barn Door #13, Bham Brown, White Shadow Stout, Rye Not Today

Working on: Maple Mead Barrel Aged


PostLink    Posted: Wed Nov 14, 2018 1:05 pm    Post subject: Reply with quote

Yeah we butcher our own and just make hamburger out of most of the meat. It's my dad and brother that are the big hunters. I just enjoy the weekend hanging out with them. I'm sure we don't have to many more years of all of us being together.
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JMD887



Joined: 31 Jan 2018
Posts: 100
Location: Akron, Ohio

Drinking: Electric IPA, TOF IPA

Working on: Imperial Oatmeal Stout


PostLink    Posted: Wed Nov 14, 2018 1:07 pm    Post subject: Reply with quote

Understandable - enjoy them while you can. Any Brews in the works?
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dp Brewing Company



Joined: 08 Jul 2013
Posts: 598
Location: Midwest

Drinking: Belgian Waffle Strong Ale, Dry Barn Door #13, Bham Brown, White Shadow Stout, Rye Not Today

Working on: Maple Mead Barrel Aged


PostLink    Posted: Wed Nov 14, 2018 1:34 pm    Post subject: Reply with quote

No but I really need to get on it. I'm almost out of all my brew!
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dtapke



Joined: 26 Oct 2018
Posts: 12
Location: Portage, Wisconsin


PostLink    Posted: Wed Nov 14, 2018 5:26 pm    Post subject: Reply with quote

250 yards, shotgun or rifle? personally i only bow hunt, my best was 70 yards when i was practicing a lot and target shooting out to 100.

as far as cider goes, I pressed apples this year and made my own from scratch... it takes A LOT of apples to make A LITTLE bit of cider! I'll stick to brewing Smile

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dp Brewing Company



Joined: 08 Jul 2013
Posts: 598
Location: Midwest

Drinking: Belgian Waffle Strong Ale, Dry Barn Door #13, Bham Brown, White Shadow Stout, Rye Not Today

Working on: Maple Mead Barrel Aged


PostLink    Posted: Wed Nov 14, 2018 6:41 pm    Post subject: Reply with quote

dtapke wrote:
250 yards, shotgun or rifle? personally i only bow hunt, my best was 70 yards when i was practicing a lot and target shooting out to 100.


Ruger Hawkeye FTW 6.5 Creedmoor (rifle)

dtapke wrote:

as far as cider goes, I pressed apples this year and made my own from scratch... it takes A LOT of apples to make A LITTLE bit of cider! I'll stick to brewing Smile


If I remember correctly it was about one 6.5 gallon bucket of apples for one gallon of juice. Does that sound about right?

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dtapke



Joined: 26 Oct 2018
Posts: 12
Location: Portage, Wisconsin


PostLink    Posted: Sat Nov 17, 2018 7:38 pm    Post subject: Reply with quote

Close! We were able to get a bit more juice than that but not a lot. We also peeled, de-cored, and pureed the apples first.
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