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Old 08-25-2012, 11:41 PM   #11
JtotheA
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And yes, most wine yeasts will generally attentuate more than ale yeasts. I know that because I like sweetness and flavor left over.

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Old 08-26-2012, 03:36 PM   #12
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Thanks again for the advice. Everything went well. My homegrown apples made a very good cider. Do you guys wash your yeast and save it for future cider batches? I'm guessing since I'm using S-04 to ferment dextrose instead of maltose that it mutates...

Here's some photos of my "cider day"...
http://www.homebrewtalk.com/f32/firs...r-pics-350009/

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Old 08-26-2012, 04:37 PM   #13
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Quote:
Originally Posted by Stauffbier View Post
Thanks again for the advice. Everything went well. My homegrown apples made a very good cider. Do you guys wash your yeast and save it for future cider batches? I'm guessing since I'm using S-04 to ferment dextrose instead of maltose that it mutates...

Here's some photos of my "cider day"...
http://www.homebrewtalk.com/f32/firs...r-pics-350009/
I have washed and reused a Belgian and an English Ale both without a problem. I liked the initial result of both of those from White Labs plus they were also pricey so I thought I could get some bang for my buck
As far as with S-04 (and Notty too), after racking and leaving the lees behind, I have just dumped more fresh juice on top within a couple days. No noticeable difference except the second time around, the fermentation started within a few hours and it was done much quicker. Hope this helps.
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