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Old 06-16-2014, 01:57 PM   #11
lolznrofls
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Only time will tell..or may need a fining agent like isinglass

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Old 06-16-2014, 02:19 PM   #12
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Thoughts on time in secondary? 3 weeks? Longer?

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Old 06-16-2014, 04:32 PM   #13
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Keep in the secondary atleast till gravity is stable id think..then maybe longer to bulk condition..its kind of a weird hybrid..I make lots of ciders myself..every now and then I like to add a bit of fresh brewed Earle grey to add some tannin to it..it usually takes a little longer to condition.but I think thats pretty much up to your taste

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Old 06-16-2014, 04:42 PM   #14
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Thanks for the info

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Old 07-07-2014, 04:10 AM   #15
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I plan on trying this when the apples are in season. I will be following the thread to see how it turns out.

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Old 07-29-2014, 03:25 PM   #16
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So i finally decided to share this with some friends, all were positive about it, has a wine taste at first but as it hit the back of your mouth you pick up the different apple in it. So seems to be a good first attempt, will play around with it and post on how the second batch goes

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Old 07-30-2014, 03:18 AM   #17
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Do you know the abv, or a close guess?. The way I plan to do it is make my 4 gallon batch of hard cider like normal and then add finished kombucha into a secondary ferment. I will probably do 4 gallons of unpasteurized cider with a cider yeast and no extra sugar (depends on apples but usually ends up around 5% abv for me) then after a week I will rack to secondary and add one gallon of strong finished kombucha. I'm not sure how long after that I should let it sit though, to bottle it I will need to give it a long time to make sure there is no more fermentation going. I may just treat it like wine only with an open top and rack it every two months for 6-9 months total and then bottle.

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Old 09-05-2014, 01:59 AM   #18
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I didn't take any readings but would guess around 5%

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