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Old 02-14-2013, 05:16 AM   #10771
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Originally Posted by ComcastWineRookie View Post
I am contemplating making a batch, but instead of using the champagne yeast, using bacteria like lacto or brett, anyone ever try this, heard of it, or have any suggestions?
I can't say that I've ever heard of that for cider. Seems like it would be a bit acidic though.

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I made 10 gal and bottled, now six months + later it is kinda flat meaning almost no carbonation. How do I save it?
Yeah, you can drink it flat. If you've got forced carbonation equipment you could do that instead.

You could pour it all back together, repitch yeast, add priming sugar, then rebottle. That would seem to be more work then it's worth though.

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Who's used apple juice with ascorbic acid in it? I know it's just Vitamin C, but it still scares me....
I have too. It works just fine. The ascorbic acid is used to change the PH of the juice so it can be pasteurized at a lower temperature that isn't so damaging to the flavor of the juice.
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Old 02-14-2013, 12:05 PM   #10772
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So im gonna give this a go. Im looking to get a slightly higher ABV than what the recipe is designed for. Does anyone have any suggestions on how much sugar to add to a 5 gallon batch if i want to get like 12-15% ABV? Should i double pitch because of the high abv or will i be fine if i use a yeast that can handle the higher abv well?
I have used frozen apple juice concentrate to really bump it up. I can't remember exactly. I think I used 6 cans in 6 gallons of juice to get around 10%. Get 8-10 cans of concentrate, 5 gallons of juice and measure your gravity. If it is still low add sugar. You need to start between 1.090 and 1.110 to be in the 12-15% ABV range.
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Old 02-14-2013, 02:11 PM   #10773
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Nice! I'm going to make this as soon as a carboy frees up!

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Old 02-14-2013, 04:35 PM   #10774
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Mine has been in the carboy for exactly one month today and the suspense is killing me.

Luckily, I have a batch of beer that will be drinkable in a week and another batch going into the secondary Saturday. I have an empty carboy sitting in my spare room right now, thinking of going ahead and getting another batch of this in the makings...

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Old 02-15-2013, 02:16 AM   #10775
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In the original post it says there's no need to rack to a secondary. Is that for the three months or can you literally let this sit for 8 months on the yeast cake?

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Old 02-15-2013, 05:01 AM   #10776
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Thread covers that probably several hundred times. I remember reading many, many posts saying you're good until six months at least.

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Old 02-15-2013, 12:06 PM   #10777
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Just bottled 4.5 gallons using 3/4c brown sugar. It seems like a bit much for bottle priming doesn't it?

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Old 02-15-2013, 01:43 PM   #10778
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Thread covers that probably several hundred times. I remember reading many, many posts saying you're good until six months at least.
I figured it did, I just didn't feel motivated enough to browse through 1000+ pages lol
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Old 02-15-2013, 08:30 PM   #10779
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I just started a 5 gallon batch per the instructions.

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Old 02-15-2013, 09:16 PM   #10780
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So how long is it recommended that you let this sit on the yeast cake before kegging or bottling? I am at just over a month, and getting anxious. I have noticed that it is clearing up quite a bit.

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