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Old 10-20-2011, 09:58 PM   #21
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Wow, my airlock is bubbling like crazy now. 3 times a second! Looks like that 1.5 gallons of cider I added last night stimulated the yeast quite a bit.

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Old 10-25-2011, 10:24 PM   #22
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Week 2 Update: Just checked the gravity, and it's checking in at 1.020. The trend so far is that it has dropped .040 after 1 week and an additional .020 after 2 weeks. If this trend continues, it'll be down to 1.010 next week, 1.005 the week after, but I'll take readings to verify. I tasted what I siphoned out and it is pretty damn good so far. There is a noticable "bite" of alcohol to it but it isn't unpleasant or over-powering by any means. It is still sweet, but no where near what it was at my last reading. I was planning on racking a 2nd time initially because I added more cider, but there isn't too much sediment for me to justify doing that again. I'll make a judgement call on that next week. If I leave it alone, then I'll wait till it drops between 1.000 and 1.005 and start the bottling process. I have been reading up on stove-top pasteurization and I just might have to try that. I don't have the fridge space like I used to.
To anyone with experience on this: any noticable difference in flavor between cold crashing and stove-top pasteurization?

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Old 10-31-2011, 10:33 PM   #23
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EDIT: made my question into a separate thread.

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