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Old 03-24-2013, 08:02 PM   #1
mcgray8
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Default Cider experiment

I started a cider about two weeks ago (OG = 1.07) and racked when cider was at 1.0. After racking, I added an additional 1lb of dark brown sugar, pitched a champagne yeast, 1TBSP of vanilla extract and let sit for about 3 days. There was very little action going on in the airlock. Today, I added 3tsp of yeast nutrient and the bubbling started like crazy! I have made several batches of cider in the past, but I am trying to drive the ABV% as high as I possibly can on this one. My goal was to maximize the yeast capability at around 15-16%. What do you think I can expect for both flavor and ABV on this batch?

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Old 03-24-2013, 08:06 PM   #2
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And to add on to this: I will be force carbonating in a keg prior to bottling.

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Old 03-24-2013, 08:52 PM   #3
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Originally Posted by mcgray8 View Post
I started a cider about two weeks ago (OG = 1.07) and racked when cider was at 1.0. After racking, I added an additional 1lb of dark brown sugar, pitched a champagne yeast, 1TBSP of vanilla extract and let sit for about 3 days. There was very little action going on in the airlock. Today, I added 3tsp of yeast nutrient and the bubbling started like crazy! I have made several batches of cider in the past, but I am trying to drive the ABV% as high as I possibly can on this one. My goal was to maximize the yeast capability at around 15-16%. What do you think I can expect for both flavor and ABV on this batch?
Well... the best (and only) example of this I've tasted took over two months of feeding the yeast cans of apple juice concentrate. One can every few days. The creator went hog wild and added so much concentrate the final gravity went back up to 1.050 ... with 18% abv!

Very sweet, with almost no alcohol burn till it hit your gut.
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Old 03-25-2013, 01:28 PM   #4
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Did u add yeast twice or was the primary feementation from wild yeast?

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Old 03-25-2013, 05:28 PM   #5
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He used a champagne yeast. I think it was ec-1118, IIRC...

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Old 03-26-2013, 01:50 AM   #6
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I used Red Star Dry Champagne Yeast during primary fermentation and then added an additional package during racking. I will be honest and say that my primary intention is to drive the ABV% north in order to make a more potent applejack. Any thoughts??

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Old 03-26-2013, 10:10 AM   #7
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I used Red Star Dry Champagne Yeast during primary fermentation and then added an additional package during racking. I will be honest and say that my primary intention is to drive the ABV% north in order to make a more potent applejack. Any thoughts??
Never done applejack myself. You might want to chk one of those threads on the site, or start a new one! :-)
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Old 03-26-2013, 04:35 PM   #8
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I have read other peoples views on the safety of applejack in regards to methanol content, but at the same time have read different reports on how it is perfectly safe. I will only be freezing it one time. Any thoughts or concerns?

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Old 03-26-2013, 04:36 PM   #9
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I have read other peoples views on the safety of applejack in regards to methanol content, but at the same time have read different reports on how it is perfectly safe. I will only be freezing it one time. Any thoughts or concerns?
From the discussions I've had, you should have no worries.
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Old 03-26-2013, 04:42 PM   #10
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As long as the temps are outrageously low. The best you'll get is 20-24% IMHO.

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