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Old 02-15-2012, 06:42 PM   #21
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I did something very similar too!
I racked my Russian Imperial Stout to secondary on the first of the month, and at the same time pitched 2 gallons of apple juice and a little less than a pound of brown sugar onto 3/4 of the trub.
Fermentation kickstarted so fast. I am a the two week point and the krausen has just fallen. I plan on buying some more Whole Foods apple juice jugs so i can make more cider and rack these two gallons into the glass jugs they come in.

Cheers!

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Old 02-15-2012, 06:53 PM   #22
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Great idea, I am gonna have to get some more apple juice and keep those pesky kids from drinking it before i can get it fermenting

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Old 02-16-2012, 10:17 PM   #23
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Quote:
Originally Posted by CthulhuDreaming View Post
I'll probably drink it and wish I had something good (like MD 20/20 or Bud Light)
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something good

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like Bud Light
huh, wat?
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Old 02-17-2012, 10:41 AM   #24
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I think that was sarcasm, lol. I have made some cider in the past using the not so recommended bread yeast method and it actually came out pretty good but was a bit dry. This should turn out great.

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Old 02-17-2012, 03:20 PM   #25
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Quote:
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huh, wat?
Pro tip: the OP was written very tongue-in-cheek.
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Old 02-17-2012, 04:43 PM   #26
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Have you taken a gravity reading?
1.008 when I racked and cold crashed it (48 hours after pitching yeast).

I'm quite surprised that it actually smells and tastes pretty good for it's age.
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Old 02-22-2012, 01:15 AM   #27
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Update: Day 6 of my experiment. My hobo cider has been in jugs in the refer for about 3 days (airlocked for about 36 hours, capped after that). It's on the dry side of semi-sweet, almost completely clear, still, and surprisingly.... it doesn't smell or taste half bad. A teaspoon of sugar in a 12 oz glass gives it just enough sweetness. Without sweetener, it's a bit like an inexpensive table white wine, about midway between dry and semi-sweet, closer to dry.

Fine wine, it's not, but it is surprisingly drinkable. Considering the turbo fermentation and potential for contamination due to not re-santizing the fermentation vessel and airlock, I'm pleased with the results so far.

My next batch is going to be fermented in a pair of old rubber boots using wild yeast behind a dumpster, and aged for 8 hours under a freeway overpass.

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Old 03-14-2012, 12:24 AM   #28
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Update: My next batch is going to be fermented in a pair of old rubber boots using wild yeast behind a dumpster, and aged for 8 hours under a freeway overpass.
I've read this phrase somewhere before! Remind me? Or am I imagining this?

Anyhow, I enjoyed the OP and the comments following.

I have just tossed together a wild and wooly concoction and it seems to be doing fine (see my post, yesterday, in the Cider Forum). I had thought about adding a new must right on top of the 'cake', when I transfer my current brew later this month. Then I thought... "Nah. Better play it safe."

But then again... Maybe some of the qualities (assuming they're desirable qualities) will make it into my second batch, which will be much less adventurous than the current one (with Jackfruit, Lychee, Mango and Papaya juices). Thoughts?

I've read that brewers used to (?) go to a favourite pub that did brewing on-site, carry home a pint and use that to start a wort.
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Old 03-15-2012, 11:53 PM   #29
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I've read this phrase somewhere before! Remind me? Or am I imagining this?
As far as I know, I made it up on the spot. However, I was drunk at the time, so who knows. I've been known to say some off the wall stuff at times.

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I have just tossed together a wild and wooly concoction and it seems to be doing fine (see my post, yesterday, in the Cider Forum). I had thought about adding a new must right on top of the 'cake', when I transfer my current brew later this month. Then I thought... "Nah. Better play it safe."
Try it sometime with a batch you don't care about much (e.g. ordinary cheap apple juice).

I'm no expert by any means, but the way I see it, as long as your yeast cake is healthy and you don't infect anything while racking, the biggest issue is overpitching. Conceptually, it's not really any different than washing and re-using yeast, except that you aren't washing it and your yeast count will be higher.

In retrospect, if I had kept the fermentation temperature much lower and controlled, it might not have fermented out so fast.

I'm thinking I might try this method in lieu of a starter on a high-gravity ale and see how it goes, with proper temperature control this time. Perhaps I'll even do an identical batch at the same time using more orthodox processes as a control and see how it goes.

What can possibly go wrong?
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