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Old 06-20-2013, 03:27 PM   #1031
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Originally Posted by jglazer View Post
If you let this ferment out all the way and then back sweeten it with less sugar, do you still have to pasteurize it or will it carb up to a normal level on its own?
If you add sugar to backsweeten without either pasturizing or sorbating, the yeast will wake up, resume chewing, and you most likely will get bottle bombs. If you backsweeten with volumes similar to carb beer ( 1 oz per gallon) you most lilkely will not get the sweetness you are looking for. I was paranoid and pasturized 24 hours after bottling (sanitize setting on the dishwasher) and ended up with a still product. Next time I'll let it carb a little longer. I used Nottingham, FWIW.

I did this recipie once last fall. Where does everybody source non-sorbated juice in the middle of the summer? I go to the local orchard, which only sells juice during picking season.
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Old 06-20-2013, 04:01 PM   #1032
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Originally Posted by william_shakes_beer
I did this recipie once last fall. Where does everybody source non-sorbated juice in the middle of the summer? I go to the local orchard, which only sells juice during picking season.
I think most people use store-bought juice, which has been pasteurized but not had preservatives (sorbates, etc.) added...
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Old 06-20-2013, 11:18 PM   #1033
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Where does everybody source non-sorbated juice in the middle of the summer?
128 oz (1 Gallon) Wegmans 100% Apple Juice, with Calcium.

$2.89 per gallon.

Ingredients
Filtered Water, Apple Juice Concentrate, Calcium Gluconate, Calcium Lactate, Ascorbic Acid (Vitamin C), Malic Acid.

Specific gravity is about 1.055.

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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 06-21-2013, 08:07 PM   #1034
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All right, I have a question. I made this up a few days ago and now it is a yellow color. Looks nothing like the Apple juice I started out with. This is my first cider so....did I do something wrong or is that normal? Any help is appreciated!

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Old 06-21-2013, 08:40 PM   #1035
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Haha what did you put in there? That yellow blanket may also contribute to the color a smidgen...

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Old 06-21-2013, 09:48 PM   #1036
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All right, I have a question. I made this up a few days ago and now it is a yellow color. Looks nothing like the Apple juice I started out with. This is my first cider so....did I do something wrong or is that normal? Any help is appreciated!
You did use apple juice, not orange juice, right?
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Quote:
Originally Posted by Shooter View Post
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

Currently Fermenting:
Skeeter Pee
Blueberry Cider

Bottle Conditioning:
None

In Bottles / Drinking:
Cranberry Cider
Citron Cider
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Old 06-21-2013, 11:12 PM   #1037
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I think all the yeast in suspension cloud it up quite a bit and give it that yellow hue.

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Old 06-21-2013, 11:39 PM   #1038
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I followed the recipe! I don't know what the heck is going on. I don't think the blanket is affecting the color. Also, is there supposed to be a Krausen cause there's not. The airlock is bubbling though. Here is a before photo....looks normal! Should I dump this and not waste my time. Help!

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Old 06-21-2013, 11:52 PM   #1039
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It's fine and it will clear. If you're hellbent on dumping it, then send it to me. I've made 5 gallons before and currently have three 5-gallon buckets fermenting to fill a half barrel. All looked like yours once fermentation kicked off.

You really need to switch to decaf.

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Old 06-21-2013, 11:57 PM   #1040
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Just never made a cider so I was a bit shocked when I peeked at it and saw the orange juice. I will ride it out though, thanks for the help. I wasn't looking forward to dumping all that out.

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