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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Apfelwein question. Meat???
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Old 12-23-2011, 06:40 AM   #121
Cambone
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Old 12-23-2011, 06:54 AM   #122
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23
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Old 12-23-2011, 11:52 PM   #123
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I may be half lit from some dry cider straight from my keg, but I swear I half remember some research I did a while ago on cider...itwas that in the old world meat was used in cider making...they threw it in during the fermentation process. Just cant remember the purpose exactly....someone help me out here

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Old 12-24-2011, 12:31 AM   #124
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I may be half lit from some dry cider straight from my keg, but I swear I half remember some research I did a while ago on cider...itwas that in the old world meat was used in cider making...they threw it in during the fermentation process. Just cant remember the purpose exactly....someone help me out here
My understanding is that a piece of meat was lowered on a string to provide some protein to the yeast when needed.
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