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Old 08-21-2009, 01:22 PM   #5311
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Hi All,

I know everyone keeps saying(or at least through 30 or so pages I have read of the 500!!) that you will like it, just do all of it. I dont have a carboy that big right now so I wanted to do a half batch or so...and also to make sure i was going to like it. i am really not a "cider" person but my better half isnt a beer lover*gasp*. If I half the recipe do I also half the yeast or just use it all? Also, the dextrose, my LHBS only sells 5lb bags...and its the only place I can find corn sugar. Will plain white sugar work? if so, how should it be used?

TIA,

M



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Old 08-21-2009, 01:33 PM   #5312
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Hi All,

I know everyone keeps saying(or at least through 30 or so pages I have read of the 500!!) that you will like it, just do all of it. I dont have a carboy that big right now so I wanted to do a half batch or so...and also to make sure i was going to like it. i am really not a "cider" person but my better half isnt a beer lover*gasp*. If I half the recipe do I also half the yeast or just use it all? Also, the dextrose, my LHBS only sells 5lb bags...and its the only place I can find corn sugar. Will plain white sugar work? if so, how should it be used?

TIA,

M
Use all of the yeast. Plain white sugar is fine, use an equivalent weight (approximately equivalent to 2 cups, if you don't have a scale handy).


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Old 08-21-2009, 01:39 PM   #5313
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Use all of the yeast. Plain white sugar is fine, use an equivalent weight (approximately equivalent to 2 cups, if you don't have a scale handy).
Thanks for your reply. One other thing (for now anyways...i'm sure I will be hounding for quite a while in some way or another). My house varies from 65-73, is this an ok temp to fermentation of this?

EDIT: see i already thought of something else! I have looked before for my other half, for 100% apple juice, not from concentrate. The only ones I have found not from concentrate are cloudy. so my question is, can you get 100% apple juice that IS from concentrate?
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Old 08-21-2009, 02:45 PM   #5314
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Thanks for your reply. One other thing (for now anyways...i'm sure I will be hounding for quite a while in some way or another). My house varies from 65-73, is this an ok temp to fermentation of this?
Yes about the same as mine.

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The only ones I have found not from concentrate are cloudy. so my question is, can you get 100% apple juice that IS from concentrate?
All the juice I have used is from concentrate juice sold in gallon bottles (eg Motts).
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Old 08-21-2009, 02:59 PM   #5315
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Ive so got to try this!! =)

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Old 08-21-2009, 03:27 PM   #5316
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Yes about the same as mine.



All the juice I have used is from concentrate juice sold in gallon bottles (eg Motts).
great, thanks for the replies!
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Old 08-21-2009, 07:12 PM   #5317
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So after sitting here all day at work trying to make my way through the 500+ pages, I decided to try a sample of what I had fermenting. It's been fermenting for 3 weeks and starting to clear now, but still fairly hazey. I didn't care, I wanted to try it!!

Good god. This stuff is incredible! SWMBO's exact words were "What the h*** are you so excited about??"

I can't believe it's only been 3 weeks and it already tastes this good. You mean it gets better?!?!?

Now to start on the second batch because, like it's been said so many times already in this thread, this stuff isn't going to last long.

BTW, anybody had stomach issues after drinking?? I had about 3 good gulps when I tried it and this morning I spent about 30 minutes in the bathroom wishing the toilet had a seatbelt attached to it.

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Old 08-21-2009, 07:30 PM   #5318
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BTW, anybody had stomach issues after drinking?? I had about 3 good gulps when I tried it and this morning I spent about 30 minutes in the bathroom wishing the toilet had a seatbelt attached to it.
That's the live yeast still suspended in it. Once it drops clear you won't have such problems...
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Old 08-21-2009, 07:40 PM   #5319
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That's the live yeast still suspended in it. Once it drops clear you won't have such problems...
Ahhhh, I see now. Lesson learned.
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Old 08-22-2009, 12:20 AM   #5320
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Use plain white sugar if you don't have corn sugar. Dissolve the sugar in a half gallon of the juice over medium heat, let it cool, and add it to the fermenter. I've done it before and it works fine. Brown sugar wouldn't be very good I think, due to the molasses, though it certainly could work in some beers (winter warmers).
thanks Saccharomyces, just got done making it with table sugar like you advised, og at 1.060 so far so good.


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