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Old 11-19-2005, 12:28 AM   #1
Mindflux
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Default First Cider

Alright I'm about to embark on my first cider. I picked up some pasteurized but non preserved cider from my local grocery. I read on another forum that pasteurization is fine as long as I'm not trying to do a wild yeast cider.

I've got it planned to add some cinnamon to the secondary at some point.. but that's about it.

What yeast should I use? I read a lot of folks pitch a champagne yeast.. however I'm not sure which one to use. I'd like to keep my cider a bit sweet, so I may add some concentrated apple juice before bottling to give some sweetness back to the cider unless I kill the yeast off early with potassium sorbate (campden tablets).

Thanks!



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Old 11-19-2005, 12:57 AM   #2
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http://www.whitelabs.com/ratings.asp?id=WLP775


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Old 11-19-2005, 01:50 AM   #3
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I was lookin to do a dry yeast. Looks like I'll be ok using some nottingham I've got layin around. Thanks for the recommendation.

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Old 11-19-2005, 05:09 PM   #4
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I generally use Nottingham for ciders.

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Old 11-20-2005, 10:13 PM   #5
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Stay clear of champagne yeast if you like even a hint of sweetness to your cider.

Why cinnamon? Leave your apples to walk the walk alone i reckon.....

But good luck, no problem with your plans!

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Old 11-21-2005, 07:33 PM   #6
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hahaha hello mindPHlux!

fancy seeing you here

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Old 11-25-2005, 02:57 AM   #7
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hey falafel

So the cider is under way.... starting to bubble a bit thanks to nottingham!

I forgot to take a gravity reading, but it seems most ciders fall between 1.040-1.050(ish).. so I don't think I'll concern myself with it.

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Old 11-25-2005, 03:38 AM   #8
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Did you pitch Nottingham?

Keep us posted. I've been wanting to do one for a while.

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Old 11-25-2005, 04:05 AM   #9
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Yeppers, used nottingham.

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Old 11-26-2005, 12:56 AM   #10
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What about Lalvin K1-V1116? I have a packet someone gave me and a some ec-1118 laying around. I'd like to save my beer yeasts for beer. Supply (for beer stuff) sucks around here.



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