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Old 11-23-2007, 11:05 PM   #11
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Quote:
Originally Posted by TronCarter
Since you don't know what it will taste like unsweetened, it would be difficult to know how much lactose you should add to make it "just right". So I would wait until bottling, take a sample and go from there. If you are going to add apple juice to sweeten, it will ferment and change in sweetness over time as it ferments further unless you use Campden tablets to stop the fermentation prior to adding the juice.

You can also make it according to recipe and then just add 7-up to the glass when drinking. That is how it is done in Germany.
Even with campden, fermentation might start up again.
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Old 11-24-2007, 12:22 AM   #12
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Quote:
Originally Posted by JimC
Even with campden, fermentation might start up again.
That is what I got from the LHBS today when I was picking up yeast and some other stuff. Also said that it's best to just let the sucker sit, and sit, and sit, and sit....

Gives me a good excuse to get yet another 6.5 primary.
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Old 11-24-2007, 01:39 AM   #13
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I found this might use the recipe and this yeast... any thoughts?


Cote Des Blancs
AKA Geisenheim Epernay. A low foaming slower speed fermenter with low alcohol tolerance. This strain emphasizes fruit character in both reds and whites making it an excellent choice for fruit wines, especially apple. If fermented at cooler temperatures it will not ferment to dryness producing a sweeter wine with some residual sugar. For the production of Chardonnay use in conjunction with yeast nutrient. Sweet whites, fruit wines.

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Old 11-24-2007, 02:02 AM   #14
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If you are looking for something a bit sweeter, you will like Cote Des Blancs better than Montrachet. I wouldn't call it dramatically sweeter, but it does seem to retain a bit more of the apple flavor and it is my favorite yeast in Apfelwein. It is low foaming so you can have a very small headspace. I also use yeast nutrient with it.

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Old 11-24-2007, 02:46 AM   #15
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Quote:
Originally Posted by TronCarter
I also use yeast nutrient with it.
Cool, at what point in the process do you put the yeast nutrient. And, like i said before, since i am trying to keep this low budget could I use just regular brown sugar from grocery store instead of corn sugar?


And, I am guessing since there is no boiling involved you have to sanitize the outside of the juice bottles before pouring into the fermentor?
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Old 11-29-2007, 12:48 AM   #16
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I went ahead and bought some dextrose, but I bought 5 lbs. how many cups is 1 lb.?

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Old 11-29-2007, 01:51 AM   #17
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[QUOTE=macs]

Quote:
Originally Posted by kjones
Oh yeah!! I am going with this recipe, thanks... but at what point would I add lactose if i wanted to make it a little sweeter?

If you want a sweeter cider, try using Wyeast 3068 instead of Montrachet and use only 1 pound of corn sugar. You won't even need the Lactose.
My advise...don't add any corn sugar, if you're trying to make it sweet.

As far as the lactose goes, add it to the bottling bucket a little at a time. That way you can sample it (in a sanitized manner) and 'sweeten' it to your taste.
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Old 11-29-2007, 01:57 AM   #18
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[QUOTE=gwood]

Quote:
Originally Posted by macs
Couldn't I also just add some juice to the cider post fermentation pre bottling?
NO! Unless you are planning on a still cider, and you pasteurize it first (ie. heat it enough to kill the yeast...not recommended) the yest will continue to ferment the sugar in the juice that you add (yes there's still yeast in it no mater how many times you rack it) and the result will be a even dryer fermentation.
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Old 11-29-2007, 05:13 AM   #19
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[QUOTE=Jesse17]

Quote:
Originally Posted by gwood

NO! Unless you are planning on a still cider, and you pasteurize it first (ie. heat it enough to kill the yeast...not recommended) the yest will continue to ferment the sugar in the juice that you add (yes there's still yeast in it no mater how many times you rack it) and the result will be a even dryer fermentation.
Yep, came to that conclusion as well. I'm going just bite my tongue and let this one take it's course (might leave it up to six weeks in the primary).
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Old 12-01-2007, 12:17 PM   #20
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I finally threw it together last night at about 7:30 and now 12 hrs. later I have no airlock activity but some bubbles are forming on the surface. I figures this stuff would take off fast. What are some of you guys lag times?

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