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Old 01-07-2012, 08:31 PM   #8811
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My batch with Safale 33 is about two months into primary now; might be about time to keg it. The sample I drew today came out around 1.004, so definitely not as dry as the original Montrachet (which was my hope). The apple flavor is also *much* more pronounced, although I also used a bunch of frozen concentrate instead of the simple sugar I usually do. My next batch, I may use S-33 again but roll back to dextrose to see how that changes things. That said, I'm loving where this batch is so far, and it's still around 8-8.5%, which is certainly sufficient for me.

I'm curious how the flavors will concentrate further when I ice a few bottles to get some applejack. I have some bottles from the last batch that I can stand against them to see how things proceed.
I would think that concentrate would definitely be the reason for a more pronounced apple flavor this early on. I chilled the crap out of a couple of bottles for New Years Eve (Bottled on December 19th) and it wasn't half bad. Granted:
1) It wasn't fully carbonated
2) Only sat in primary fermentation for less than 7 weeks

Adding the Cider Extract (my version of more concentrate, only with some different flavors) is going to make it interesting in a good way. There are definitely lots of ways to get some apple notes to come out, but nothing will let it mellow like age will.
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Old 01-07-2012, 08:47 PM   #8812
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I'm sure the extract contributes the lion's share of the extra apple, but I think this strain also helps highlight it. Denny reported a similar result earlier in the thread, which is why I chose it. We'll see how time mellows it, but I'm pleased with its progress thus far. I probably won't tap it until the summer at the very least, so it's got some time to develop.

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Old 01-07-2012, 10:16 PM   #8813
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I wouldn't say it hurts the outcome. If you were gonna leave it for a year, I don't see any harm in racking it to secondary after several months.

There are a lot of people on the cider side of things that will rack two, sometimes three times before bottling (bottling flat) to try and leave behind as much sediment as possible.
This isn't cider, it's wine, and will only benefit from remaining on the yeast. Racking it off is completely unnecessary and will affect the outcome in a negative way. Negative meaning your final product will not be as good as the one left alone.
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Old 01-07-2012, 11:36 PM   #8814
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This isn't cider, it's wine, and will only benefit from remaining on the yeast. Racking it off is completely unnecessary and will affect the outcome in a negative way. Negative meaning your final product will not be as good as the one left alone.
That's what I was trying to say in a convoluted way. My beer gets in the way of my complete sentences sometimes. Thank God I have spell check at least.
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Old 01-07-2012, 11:44 PM   #8815
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Old 01-08-2012, 04:55 PM   #8816
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If you plan to bulk age longer than 3 months racking to secondary is something you may want to do.

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Old 01-08-2012, 05:18 PM   #8817
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Why

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Old 01-08-2012, 06:16 PM   #8818
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Most of what I have read on wine recommends racking every 3 months, somewhere I am pretty sure Edwort also recommended 3 months, but my search-fu is failing me..
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Old 01-08-2012, 07:35 PM   #8819
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Kind of a debated area. Most wines you are racking at three months is fruit wines.

Ed kegs after three months and allows them to age in the keg.

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Old 01-08-2012, 07:40 PM   #8820
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I'm using a 1 gallon carboy. How much head space should I leave?

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