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Old 01-25-2012, 10:22 PM   #21
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Are you fermenting at room temperature?

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Old 01-25-2012, 10:25 PM   #22
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used that yeast because i was bouncing around on site's before i found this one alot said use champage yeast then some said dont... lots of confusing info out there ... the pampered chef website said the ale -23 came out best . but they didnt add sugar.

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Old 01-25-2012, 10:25 PM   #23
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dont understand everthing being said ,but paying attention. I Only put in that much sugar because I F upped . got it confused with a 5 gal. recipe
Normally, a cider will ferment out very dry and most (that want a sweeter cider) try to figure out how to backsweeten it without starting up fermentation again. The debate we are having is that due to the high amount of sugar you added, will your yeast "peter out" prior to consuming all the sugar and turning it into alcohol. If it does, you will end up with a cider that will be on the sweet side.
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Old 01-25-2012, 10:26 PM   #24
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have it in the garage 50-60 range

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Old 01-25-2012, 10:27 PM   #25
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cant you re ferment and get a higher abv ,if sugar still present

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Old 01-25-2012, 10:28 PM   #26
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Consider putting the two one-gallon batches into the shiny new 5 gallon carboy and topping up with 3 more gallons of juice?

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Old 01-25-2012, 10:31 PM   #27
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I want strong -dry-clear & quick. I am not very patient . so I know I have to start another batch of something gonna get a 5 gallon carboy ...this week looking at wine or cider recipes .
Strong and dry don't always work well with quick. Strong, dry ciders usually benefit from aging.

If you want it dry, I'd suggest adding a dry wine yeast, such as champagne, EC-1118, K1V-1117, etc. They have a higher alcohol tolerance than most beer yeasts. Your cider should be somewhere around 12-13% ABV.
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Old 01-25-2012, 10:34 PM   #28
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This recipe shouldn't be terribly sweet when it's done. A pound of sugar will easily ferment out as ale yeast has no issues with simple sugars.

I'd have to guestimate since no hydrometer readings are shown, but apple juice should be about 1.040-1.045, while brown sugar give an additional 45 points or so- so I'd guess an OG of 1.090ish, which is about where I start with apple wine. This is certainly not "huge" as I routinely start at 1.090 and go up to 1.130 for some of my wines. I would probably consider this an apple wine, and not cider, though, at this point.

Since ale yeast doesn't have much trouble fermenting simple sugars, but may die off when its alcohol tolerance is exceeded. In the case of this yeast (I believe S-23?) that could be 10-12% or so. Probably a FG of 1.000-1.010, hardly a cloyingly sweet drink when finished.

I'm going to give a little warning here. If you don't agree with some of the other things posted, that's cool.

But being a dick and namecalling and being snide will get you uninvited to this forum really, really quickly. So I'd suggest thinking before posting, and try to remember your manners. This forum has little tolerance for people who make snide and/or snarky remarks.

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Old 01-25-2012, 10:54 PM   #29
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Quote:
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If you're taking bets, my money is with Bhunter87.

I don't know the alcohol tolerance of S-23, but I would be very surprised if this fermented anywhere near dry. My bet is on an FG around 1.025.
Being a teacher, all I have is play money since I haven't received a raise in 5 years but I am still gambling on the dry side of the spectrum.
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Old 01-26-2012, 10:34 AM   #30
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yes, one of my questions is whats the differance between apple cider vrs. apple wine . they seem to be the same recipe

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