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Old 01-11-2013, 10:39 PM   #11
LeBreton
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Quote:
Originally Posted by levifunk View Post
You think they get any yeast from the previous use of the oak?
Doubtful, they go through a pretty rigorous cleaning process. Now the orchard, the apples, the press and the cidery itself develops it's own unique yeast culture over the years allowing for a consistent product and takes 90% of the guesswork out of using 'wild' yeast.
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Old 02-18-2013, 03:33 AM   #12
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Another update for those following:
http://funkfactorybrewing.blogspot.c...ve-day-62.html

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Old 02-18-2013, 03:55 PM   #13
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Interesting.

Are you gonna let it keep going since you've already passed you target or are you planning to help it stall out via multiple rackings the old fashioned way?

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Old 02-18-2013, 04:12 PM   #14
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Since my goal isn't to have a sweet cider, but rather to have created an environment where brett and saccharo ferment in tandem, I am going to let it continue on. Its encouraging that the fermentation is on track with my lambic fermentations, but I have no idea what is going to happen.

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