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Old 10-17-2013, 02:20 PM   #1
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Default Gonna Use a Wort Chiller on my cider

Im making cider tomorrow and I plan on picking up an immersion wort chiller tomorrow. I am gonna simmer the cider for about 45 minutes around 160 degrees. I plan on using the chiller to get the cider back down to a temperature to pitch the yeast. When should I use the chiller?



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Old 10-17-2013, 02:39 PM   #2
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How about prior to pitching the yeast? Make sure it is sanitized though



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Old 10-17-2013, 02:51 PM   #3
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any time at higher temperatures i think drives off some of the aroma/flavor of the cider. try not to overdo it with the heat

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Old 10-17-2013, 02:55 PM   #4
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Why? Just toss in some crushed campden tabs and pitch after 24 hr

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Old 10-17-2013, 03:14 PM   #5
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What are you hoping to accomplish by simmering?

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Old 10-17-2013, 03:21 PM   #6
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I plan on adding cinnamon, brown sugar and vanilla beans while simmering.

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Old 10-17-2013, 03:24 PM   #7
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Then add that as a tea or throw it into the juice and let it ferment with the spices in a bag to remove

Or do like I do and make tinctures of the spices individually so you can add them at bottle time. You don't lose as much nose from the co2 blow off. And you have better control.

Just toss the sugar in and dissolve it

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Old 10-17-2013, 07:49 PM   #8
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Quote:
Originally Posted by fayderek14 View Post
Im making cider tomorrow and I plan on picking up an immersion wort chiller tomorrow. I am gonna simmer the cider for about 45 minutes around 160 degrees. I plan on using the chiller to get the cider back down to a temperature to pitch the yeast. When should I use the chiller?
I wouldn't simmer or heat my cider. If you feel that you need to pasteurize it, you can use campden tablets, or bring it up to 140 degrees for 30 minutes if you really feel that you have to, but a "cooked" cider taste isn't appealing.
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Old 10-18-2013, 12:40 AM   #9
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Yeah, what Yooper said.

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Old 10-18-2013, 04:19 AM   #10
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What about the addition of ingredients like cinnamon and vanilla beans?



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