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Old 11-22-2012, 02:41 PM   #11
Richelle
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Originally Posted by 45_70sharps View Post
You made Bud-cider!

Has alcohol but lacking that flavor you were looking for.
Bud-cider?
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Old 11-22-2012, 04:49 PM   #12
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A friend had a batch with a similar outcome. It had a delicious apple aroma. It tasted exactly like water.

A group of us started about 5 batches the same evening. We all used different blends of apples and juices. But we shared the same yeast starter...safale US-05...I believe. I don't remember the SG but they were all similar. We were planning on fast ciders.

The biggest difference I remember is that she had left hers in primary for about 3 or 4 months. It was the wierdest thing.

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Old 11-22-2012, 06:39 PM   #13
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Originally Posted by roadymi View Post
Yooper is right......there is no way EC1118 should finish over 1.00 on it's own with an OG of 1.081.
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Originally Posted by Richelle View Post
Keep in mind that this is apple juice from freshly squeezed/picked apples. Perhaps that batch was sweeter than it should.
Richelle,

From my experience, Yooper is almost always right. I only say almost because I haven't read every post she has ever put up, but everything I have read has been bang on.

Your OG of 1.081 tells us how sweet this juice was and as such tells us that you are currently looking at about 11% ABV in your cider. Since you have such a high percentage of alcohol in your cider, that means that you should have a lower FG reading when you are done.

The specific gravity of water is 1.000, and the sugars in your cider boost this number up to 1.081. As the sugars ferment you lose the SG boost the sugar gave your cider, and it drops closer to the 1.000 mark. However you are also creating alcohol, which has a much lower SG than water. So with about 11-12% alcohol in your cider, your SG will drop even further.

Now since you have EC1118 yeast in you cider, this means that your yeast has a high alcohol tolerance. You can expect EC1118 to keep going to about 18% ABV if they are provided with enough sugar.

Your cider has about 11% ABV in it and SGs of 1.00 and 1.004, this tells us that you still have fermentable sugars in your cider and not enough alcohol to stop the EC1118 yeast from fermenting your cider further. THIS is why Yooper is right and you should be careful about bottle bombs.

I hope this post helps; I don’t want you to get yourself hurt.


P.S. – It is nice to see another Canadian on here! I hope you keep up the brewing, it is a lot of fun.
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Old 11-25-2012, 11:06 PM   #14
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Your cider has about 11% ABV in it and SGs of 1.00 and 1.004, this tells us that you still have fermentable sugars in your cider and not enough alcohol to stop the EC1118 yeast from fermenting your cider further. THIS is why Yooper is right and you should be careful about bottle bombs.
Thank you for your post. Since I used Potassium Sorbate (1tsp/23L) & Metabisulphite (1/4tsp /23L), shouldn't that have done the trick and killed off the rest of the yeast?
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Old 11-25-2012, 11:24 PM   #15
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Thank you for your post. Since I used Potassium Sorbate (1tsp/23L) & Metabisulphite (1/4tsp /23L), shouldn't that have done the trick and killed off the rest of the yeast?
No. Neither kill yeast.

Wine yeast is tolerant of sulfites- that's why winemakers use it all the time.

Sorbate inhibits yeast reproduction. What that means is, when a cider is completely clear and no longer throwing lees and fermentation is finished, the cider is racked onto the sorbate (1/2 teaspoon per gallon, so much more than you used). This doesn't kill the yeast, but keeps it from reproduction so fermentation can't restart.

Adding sorbate to an active fermentation won't do a thing, as the yeast doesn't have to reproduce as there are literally hundreds of billions of them already.

You didn't use enough sorbate, plus fermentation wasn't done. That's two huge errors.

Your cider, with that yeast, should ferment to .990. That means bottle bombs.
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Old 11-30-2012, 10:04 PM   #16
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Yooper, great info.

I've got a similar question. I'm using Red Star Pasteur Champagne yeast. I started with SGs around 1.060 in 3 1-gallon batches. The specs tell me it's tolerant up to 13-15%. I have a potential alc% of 7.8% - when do I bottle my cider?? I wanted to pull it at 1.002-1.008, so it wasn't too dry. Is this too early? Can't I just bottle, let it carbonate then cold crash?

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