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Old 10-29-2012, 06:06 PM   #1
AndrewTodd
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Default Couple questions on Cider process

I'm using Notty and just cider. No added sugar. SG of 1.061

1. Is it necessary to stir a couple times if you get fermentation with in a couple hours?

2. Once fermentation begins is moving it to the cooler basement needed immediately? 64 to 66 deg is normal down there. Up stairs 70 to 72 deg. Letting it get a good start at 70ish bad, good or not needed?

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Old 10-29-2012, 08:24 PM   #2
UpstateMike
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Quote:
Originally Posted by AndrewTodd View Post
I'm using Notty and just cider. No added sugar. SG of 1.061
Nice!

Quote:
Originally Posted by AndrewTodd View Post
1. Is it necessary to stir a couple times if you get fermentation with in a couple hours?
No. Matter of fact, there is no need to stir it at all after the yeast has been added.

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Originally Posted by AndrewTodd View Post
2. Once fermentation begins is moving it to the cooler basement needed immediately? 64 to 66 deg is normal down there. Up stairs 70 to 72 deg. Letting it get a good start at 70ish bad, good or not needed?
Mine usually start and complete around 64 - 68 degrees. No problem moving them to the cooler temps now.
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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 10-29-2012, 08:50 PM   #3
AndrewTodd
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Hoping this one will be low ABV apple goodness. I wish I had a darker garage the temps would be a bit lower and I would get s slower ferment. basement will have to do.

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