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Old 01-22-2009, 02:23 PM   #171
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Anybody used the 3068 with something other than apple juice? I've made a few batches with Cotes de Blanc and a couple different ale yeasts. Cotes was too dry for my liking. Also, what kind of FG are you guys getting with the 3068? I may try to crash it around 1.006 unless it doesn't drop that far.
I think that is about where I ended up. I started at 1.080 or so. I use unpasteuized cider from a local farm for 4.99 a gallon and it works great. Cotes stripped out all the good flavor but 3086 leaves it much better tasting. I'd be embarrassed to serve the cotes cider to anyone.
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Old 01-22-2009, 06:38 PM   #172
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Have you ever used anything other than apple juice? If you started at 1.080 you must have put at least 2# of dextrose in there. That puts you at 9.6%.

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Old 01-23-2009, 03:12 PM   #173
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Also, what kind of FG are you guys getting with the 3068? I may try to crash it around 1.006 unless it doesn't drop that far.
IIRC I'm finishing 3068 batches around 1.002-1.003. I had a batch that stalled at 1.008 and it was seriously good. I probably should have killed it with meta or whatever vintners use and bottled it still but I nudged it along to the normal FG I have been experiencing.
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Old 01-23-2009, 04:48 PM   #174
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IIRC I'm finishing 3068 batches around 1.002-1.003. I had a batch that stalled at 1.008 and it was seriously good. I probably should have killed it with meta or whatever vintners use and bottled it still but I nudged it along to the normal FG I have been experiencing.
The best 3068 batch I've made so far finished around 1.004, had a nice sweetness to it to go along with the esters from the yeast. I've been adding 2# dextrose but I'm going to do one soon with just straight juice and 3068 as others have mentioned.
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Old 01-27-2009, 02:54 AM   #175
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Ok, here's a rundown of the batches I've done with various yeast and sugar combos, from best-so-far to merely pretty danged good. The pound values below refer to dextrose.

BEST
Montrachet with 0# - apple comes through better. Table cider. Me likey. Wife likey.
3068 + 2#: fruitier, much less harsh than monty but does make krausen
Danstar Munich dry + 0# - Almost beery with but with a distracting woody/twiggy flavor.
Montrachet with 2# - like a very dry white. No one but me likes it, really.
ONLY PRETTY DANGED GOOD

Right now I've got a batch of 3068+0# that I will bottle in mid-Jan; I have high hopes for it.

The takeaway from this is if you haven't tried AW without sugar (or with less sugar) I'd encourage you to make a gallon test batch of it. I think it's more like ciders, less like wine, and generally more pleasant IMO. Your Mileage May Vary.
Ok, it's the end of January, and I'm on the edge of my seat waiting to hear how the 3068+0# batch is coming along. I had to run out the the LHBS this weekend to pickup another hydometer and made sure to get some Wyeast 3068 while i was there for the sole purpose of making a batch myself.

Was planning on starting it tonight, but got dragged into an issue at work that spoiled a good 3 hours, but I'm glad actually because i was going to add sugar to mine but would rather hear how yours turned out first.
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Old 01-27-2009, 02:38 PM   #176
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Ok, it's the end of January, and I'm on the edge of my seat waiting to hear how the 3068+0# batch is coming along.
It's only been in the bottle for 2 weeks but I'll throw one in the fridge to test drive tonite.
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Old 01-27-2009, 02:51 PM   #177
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Sub your 2#s of dextrose for 2#s of light DME and you will have a great apple cider, with a slight malty finish. I find the body the DME adds help support the fruity esters and even give it a stable background flavor.

The 5 gallons apple juice, 2#s DME, 3068. Best recipe ever.

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Old 01-27-2009, 04:19 PM   #178
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Sub your 2#s of dextrose for 2#s of light DME and you will have a great apple cider, with a slight malty finish. I find the body the DME adds help support the fruity esters and even give it a stable background flavor.

The 5 gallons apple juice, 2#s DME, 3068. Best recipe ever.
Huh...DME, interesting. Never occured to me, I'll have to give it a shot.
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Old 01-27-2009, 07:18 PM   #179
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Just like to throw my two cents in here for just another apfelwein version. I made a batch of Edworts (5 gallons tree top juice) 2 pounds dextrose, and then I used 3068. I let it ferment out fully. At 5 weeks it was at .998...I then stabilized with sorbate and bisulphite and let sit 48 hours. During that time I got my corny keg ready and put in two cans of apple juice concentrate and 1/4 pound clover honey. I racked onto this. I then chilled and carbed. It's been in the keg now for 3 weeks and it is a BEAUTIFUL thing! taste is clean, crisp, tart and sweet. FG came to right around 1.012..some of my friends say it tastes alot like granny smith woodchuck. On pouring it..it has nice bubbles in the glass, and a nice head that disappears fairly quickly.

Again, its a really good recipe and I'll be making it again.

Dan

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Old 01-27-2009, 08:27 PM   #180
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Huh...DME, interesting. Never occured to me, I'll have to give it a shot.
It's the best variation i've had so far.
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