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Old 07-04-2011, 05:12 AM   #21
mjkopp
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I would like to see that recipe if you have it onhand? Thanks
kopphop



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Old 11-13-2012, 09:19 PM   #22
WhiteDog87
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When you add the apple juice to your secondary do you boil it first?

I have never added anything to secondary but hops, which are not an issue when it comes to adding bacteria etc because they are anti microbial, but can you just pour some juice in or does it need to be sanitized first?



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Old 02-05-2013, 01:46 PM   #23
ViperMan
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Quote:
Originally Posted by RogueRyan17 View Post
i've got a ginger apple hefeweizen in secondary right now, if it comes out good, i can post the recipe. I used whole apples for my batch, froze them to break the cell walls, pasteurized in water, and then did a quick blend so they were in about nickel sized chunks.
Yes - I'm reviving an ancient thread... Anyone know the benefit of this "freezing to break the cell walls" technique? Is this supposed to release more flavor? I kinda can't imagine that the flavor itself is in the cells of the fruit, but I dunno...

Curious...
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Old 04-10-2014, 05:23 PM   #24
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when pressing the fruit it allows you to release more juices if you freeze them first and then let them thaw.

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