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Old 01-05-2014, 02:10 AM   #1501
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This is more or less what I do. I don't have the syrup/Apple juice amounts dialed in quite right yet, and I also use ground cinnamon. It's pretty good, I just have to get the juice/syrup amounts to my liking. I've made it 2 times so far.

One of the nice things about this recipe is it is equally good still. You can bottle extras in just about anything, as it makes about 6 gallons.

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When you transfer it to the keg at roughly 1.010, is it cleared yet or still cloudy? Does it clear up in the keg after chilling and back sweetening?
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Old 01-05-2014, 02:21 AM   #1502
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When you transfer it to the keg at roughly 1.010, is it cleared yet or still cloudy? Does it clear up in the keg after chilling and back sweetening?
Mine is pretty clear.
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Old 01-05-2014, 03:04 AM   #1503
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When you transfer it to the keg at roughly 1.010, is it cleared yet or still cloudy? Does it clear up in the keg after chilling and back sweetening?
It's usually pretty clear

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Old 01-07-2014, 04:29 PM   #1504
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Mine was still pretty cloudy at 1.004 so I didn't want to add the chems at that point because I read a lot of yeast still in suspension. I used pectin enzyme too. I'm just going to let it bottom out and clear, stabilize, backsweeten and keg.

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Old 01-07-2014, 06:43 PM   #1505
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Mine was still pretty cloudy at 1.004 so I didn't want to add the chems at that point because I read a lot of yeast still in suspension. I used pectin enzyme too. I'm just going to let it bottom out and clear, stabilize, backsweeten and keg.
Cold crash. Trust me.
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Old 01-07-2014, 06:49 PM   #1506
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I actually didn't have to cold crash mine. I just left it alone in the fermenter for 4 weeks total before bottling. At that point it was perfectly clear.

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Old 01-08-2014, 01:45 PM   #1507
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I actually didn't have to cold crash mine. I just left it alone in the fermenter for 4 weeks total before bottling. At that point it was perfectly clear.

But also at 1.000 or close right? I was planning on stopping ferm at 1.010 or close then back sweetening. Problem is I didn't have an empty keg or room in my kegerator for a carboy so I couldn't cold crash (bad planning). Now I will have a bigger abv as I'm letting it ferm all the way out and will then stabilize and back sweeten.
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Old 01-08-2014, 02:27 PM   #1508
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But also at 1.000 or close right? I was planning on stopping ferm at 1.010 or close then back sweetening. Problem is I didn't have an empty keg or room in my kegerator for a carboy so I couldn't cold crash (bad planning). Now I will have a bigger abv as I'm letting it ferm all the way out and will then stabilize and back sweeten.
You're in Atlanta, where the night time temps are below freezing and you worry about not having space to cold-crash????? Seriously... stick it outside after dark and it'll cold-crash naturally!
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Old 01-12-2014, 11:03 PM   #1509
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You're in Atlanta, where the night time temps are below freezing and you worry about not having space to cold-crash????? Seriously... stick it outside after dark and it'll cold-crash naturally!

Damn I actually haven't even thought of that! But the temp swings are pretty radical... It was 60+ today
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Bottled: Weizenbier, LaChouffe Clone, La Fin Du Monde Clone, Cottage House Oaked Saison with Chardonnay

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Old 01-13-2014, 01:56 AM   #1510
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Can I use us-05 yeast that I harvested from a black IPA to ferment a hard cider? Will it make my cider taste of beer?

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