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Old 10-23-2012, 03:35 AM   #501
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My batch has turned out pretty great as well. Fermentation has taken longer than expected but I didn't add yeast nutrient (didn't see the updated recipe). It's kegged and force carbing now. I had the same problem with the cinnamon not dissolving but that was no biggie. Should be ready for my Halloween party this weekend. Thanks for the recipe

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Old 10-23-2012, 07:31 AM   #502
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Quote:
Originally Posted by norman1080
Prost fellas!
I have a question about the yeast nutrients in the updated PART 1 on page 42.
I made my hard cider based on PART 1 in the OP recipe (OG 1.070 using Trader Joe's Unfiltered Organic Apple Juice). So, I didn't add the 6tsp of yeast nutrient.
I am about 1 week into the fermentation. I am finding the fermentation isn't as vigorous as an ale fermentation using the Nottingham yeast.
My question, is it too late to add the yeast nutrients to give it that added boost? Will it give an off flavor if I do?
Thanks in advance!
Most nutrients are best used after boiling for 10min or so. I have done late nutrient additions for several things without oxidation issues. Rolling boil for 10-15min, add nutrients, boil another 10min, siphon in to avoid splashing.
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Old 10-23-2012, 08:45 PM   #503
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Wow, over 500 posts in this thread! The only threads in the Cider forum that have more are two of the three "Stickies".

Thank you all for your feedback, I am glad everyone seems to like this recipe!

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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 10-24-2012, 04:51 AM   #504
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Loved this so much I just started my 2nd batch tonight. Using different juice this time, this one has some malic acid in it. Also, think I may try 2 teaspoons of vanilla extract into the caramel syrup once its cooled. Going to try and look for some cinnamon extract also to stop the separation I experienced last time during bottling.

Upstate mike: congrats on the 500 posts, absolutely earned it.

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Old 10-24-2012, 08:16 PM   #505
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Well i finally moved mine to my bottling bucket, 2 weeks in primary dropped to 1.015 at 60 degrees. WLP001 works slower than nottingham it seems. Taste is great, a touch dry but will be fantastic after a few cans of concentrate. Bottling tonight, hope it is ready by next weekend for some parties at my house.

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Old 10-24-2012, 08:24 PM   #506
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Quote:
Originally Posted by Biohazard
Well i finally moved mine to my bottling bucket, 2 weeks in primary dropped to 1.015 at 60 degrees. WLP001 works slower than nottingham it seems. Taste is great, a touch dry but will be fantastic after a few cans of concentrate. Bottling tonight, hope it is ready by next weekend for some parties at my house.
It will taste great but there will be an alcohol flavor at the end.
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Old 10-25-2012, 01:40 AM   #507
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So I just made a batch of this last afternoon. This afternoon it was bubbling away, now nothing. Any ideas what is going on, or is the yeast being lazy?

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Old 10-25-2012, 02:55 AM   #508
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Quote:
Originally Posted by Springpatch
So I just made a batch of this last afternoon. This afternoon it was bubbling away, now nothing. Any ideas what is going on, or is the yeast being lazy?
Mine fermented really fast but not that quick. What's your ferm temp? Also take a hydro read.
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Old 10-25-2012, 01:29 PM   #509
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first off she is going at around 79 F. Also once I opened the pail up the juice was constantly fizzing. After putting the hydrometer in the reading I think was 1.04 (started at 1.05) but I am still trying to get a how to on reading my hydrometer.

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Old 10-25-2012, 01:43 PM   #510
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Quote:
Originally Posted by Springpatch
first off she is going at around 79 F. Also once I opened the pail up the juice was constantly fizzing. After putting the hydrometer in the reading I think was 1.04 (started at 1.05) but I am still trying to get a how to on reading my hydrometer.
79 is awful hot. Try and get the temp down by either trying to move it into a cooler room or making a swamp cooler( bucket full of water with 2 frozen 2 liter bottles) I ferment mine at about 70 and that's still about 2 degrees warmer than I want it. That being said, I don't think temp is causing your stalled fermentation. I know you said you couldn't find a leak but is the cider still bubbling away? 1.04 is still VERY high. Even if you didn't add yeast nutrients it shouldn't be stuck with all the sugar in there.

Also, did you add the dextrose. I think most apple juices/ ciders have an OG of 1.05 so you should be close to 1.065 with the 2# of dextrose
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