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Old 02-19-2012, 12:54 PM   #11
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I think what the OP is saying is get grains that DO need to be mashed, and then mash them at a high temp (158+) so as to extract non-fermentable sugars and use that non-fermentable stuff to sweeten the cider. Right?

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Old 02-19-2012, 01:27 PM   #12
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Temperature of the mash is definitely what matters. Rule of thumb:
Mashing at 150* or less = thinner body with more fermentable sugars
Mashing at 156*+ = thicker body with fewer fermentable sugars yielding a sweeter wort.

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Old 02-19-2012, 03:17 PM   #13
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Now I know what I'm going to do today. Any yeast recommendations?

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I had no problems whatsoever getting my pee to ferment.
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Old 02-19-2012, 03:25 PM   #14
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Wow, great idea! I will be stealing it for my next braggot.

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Old 02-19-2012, 04:02 PM   #15
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Now I know what I'm going to do today. Any yeast recommendations?
Any fruity ale yeast is good.
Wyeast 1968, 2565, 1318 are a few that would probably work well
White Labs WLP002, you get the idea.
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Old 02-20-2012, 01:02 PM   #16
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I went with SA-05 just cause it's cheap. Two pounds of Pils yielded about half a gallon of of 1064 wort. I did a no-sparge-BIAB-kind-of-technique that didn't seem to get the temps high enough in the middle of the bag. Boiled for 90 minutes.

I added that to two gallons of apple juice and pitched. We'll see how it goes.

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