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Old 10-28-2012, 08:24 PM   #531
UpstateMike
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Originally Posted by GAHokie View Post
Quick question: Maybe I'm mis-reading the directions. I bought all the ingredients, but are you supposed to just dump the dry yeast in the fermenter or do you pitch the yeast (usually with EC 116 or EC 118, I have to pitch it in warm water).
You can make a starter, but you don't have to.


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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

Currently Fermenting:
Skeeter Pee
Blueberry Cider

Bottle Conditioning:
None

In Bottles / Drinking:
Cranberry Cider
Citron Cider
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Old 10-28-2012, 11:08 PM   #532
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Quote:
Originally Posted by UpstateMike

You can make a starter, but you don't have to.
Sorry to be redundant but if you drop the dry yeast into the apple juice, do you have to agitate it? Could you put the dry yeast in one of the half full jugs of juice and shake it?


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Old 10-29-2012, 06:23 PM   #533
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in bottles day 3. PET bottles starting to firm up but not hard yet, couldn't wait and cracked one last night. Great flavor slight bubbles on opening the bottle but totally still in the glass. I can see why this recipe is getting great reviews. Mine hit ~7.5% ABV and you cant taste it a bit over the apple and cinnamon.

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Old 10-29-2012, 06:27 PM   #534
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in bottles day 3. PET bottles starting to firm up but not hard yet, couldn't wait and cracked one last night. Great flavor slight bubbles on opening the bottle but totally still in the glass. I can see why this recipe is getting great reviews. Mine hit ~7.5% ABV and you cant taste it a bit over the apple and cinnamon.
Be prepared to pasteurize in the next day or two. What temp are you letting them sit at to carb up? I'd recommend 65-70 if you can do that.
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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 10-29-2012, 06:30 PM   #535
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Originally Posted by speedyG View Post
Sorry to be redundant but if you drop the dry yeast into the apple juice, do you have to agitate it?
You don't have to, but giving it a light stir with the handle end of a mash paddle or long spoon couldn't hurt.

Quote:
Originally Posted by speedyG View Post
Could you put the dry yeast in one of the half full jugs of juice and shake it?
I don't see why not.
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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 10-29-2012, 06:39 PM   #536
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I have this in the fermenter but due to some really slow yeast and a baby that is likely to be coming this weekend there is a good chance that I might not be able to bottle or pasteurize on my own schedule. Anyone see any issues with me dropping the temp in the fermentation chamber to about 38 when I need to and leaving the fermenter or bottles (depending on when this goes down) at that temp until I am able to pick up and bottle or pasteurize?

If I go this route once I am ready to go should I slowly bring the temp back up or can I just set the temp back to the 68 that I fermented at and then give it a few hours?

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Old 10-30-2012, 01:21 PM   #537
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After 1 week I've reached the 1.010 gravity. So today I am going to re rack to my 2ndary sans camden tablets. I want FIZZ! But seriously folks, this was easy as pie to make, caramel apple pie that is.

Question does letting this sit a month or so after I bottle and pasteurize do anything to enhance the flavor? I plan for this to be my thanks giving food item to bring.

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Old 10-30-2012, 01:56 PM   #538
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Quote:
Originally Posted by UpstateMike View Post
Be prepared to pasteurize in the next day or two. What temp are you letting them sit at to carb up? I'd recommend 65-70 if you can do that.
No kidding, checked my test bottles last night before going to bed and they were rock hard, so pasteurizing got done last night instead of an extra hour of sleep. I had a few bottle leak from excess carb but I just recapped em and marked them as lo carb bottles and will drink them this week. The rest seemed ok.

Oh yeah and room temp in So Cal right now was around 75. This went from totally flat to fully carbed scary fast. Love it!
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Old 10-30-2012, 03:06 PM   #539
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Quote:
Originally Posted by springpatch View Post
question does letting this sit a month or so after i bottle and pasteurize do anything to enhance the flavor? I plan for this to be my thanks giving food item to bring.
Absolutely!
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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 10-31-2012, 12:34 PM   #540
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Well change made, going with still because I won't be around for a week after bottling....Oh well I know this going to be good.



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