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Old 10-25-2010, 04:37 PM   #41
rengelma
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I wasn't planing on making cider this year, but SWMBO had some unfermented cider left over from a party and asked me if I would brew it up... The only yeast I have on hand is 1272 - American Ale II... According to their website it should be good for a fruit beer. I've always gone down the road of wine yeasts for cider not ale yeasts. Should I just go for it or should I try to find a wine yeast?

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Old 10-25-2010, 05:12 PM   #42
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Go for it. It will just attenuate out sweeter than wine yeast would.

It's leftover cider and leftover yeast, what's the harm?

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Old 10-27-2010, 01:27 AM   #43
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It's going... OG of 1.12 should have plenty of sugar left over to be a very sweet cider the way the wife likes it. I'm thinking about brewing a beer right on the future yeast cake. Maybe a wheat/rye something... got a few weeks to figure it out

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Old 05-10-2011, 06:28 PM   #44
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Default press your own?

Has anyone tried pressing their own apples for juice first? I have a massive pear tree and was thinking about doing some pear cider this year, but not sure what I need / where to start for the pressing process.

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Old 05-19-2011, 11:19 AM   #45
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plans for cider presses and a lot more information can be found herehttp://www.cider.org.uk/frameset.htm

this website is run by andrew lea a former govermental researcher and one of the most respected authorities on (hard)cider in the uk(what you call cider we call apple juice!)

i personally wouldnt pasturise cider it affects the taste too much most comercial cider makers in the uk france use sulphates the uk limit is 200ppm i usually put in 100-150ppm that is undetectable in the finished product as it dissapates in a day or so. ale yeast in cider is a plain no no if you want a good product, believe me a proprietry cider yeast(or a wine yeast that can sort out high acid levels) works so much better.

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Old 05-20-2011, 04:18 PM   #46
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Quote:
Originally Posted by rengelma View Post
It's going... OG of 1.12 should have plenty of sugar left over to be a very sweet cider the way the wife likes it. I'm thinking about brewing a beer right on the future yeast cake. Maybe a wheat/rye something... got a few weeks to figure it out
What was the FG? I'm curious if that yeast stopped early or took the cider dry.
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Old 08-24-2011, 08:15 PM   #47
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Default back sweetening

Sorry to post on a dead thread, but I'm assuming that you don't have to back sweeten in order to bottle pasteurize. Instead, you could bottle early, let fermentation continue until adequately carbed, then bottle pasteurize, correct?

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Old 08-25-2011, 02:23 AM   #48
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That's what I've done in the past. I've also used a plastic bottle for one of the ciders to be able to test and squeeze for firmness letting me know it carbed properly.

http://www.homebrewtalk.com/f32/cider-v1-0-a-145045/

This thread is also very thorough and a good read for bottle pasteurization

http://www.homebrewtalk.com/f32/easy...g-pics-193295/

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Old 09-12-2011, 02:37 AM   #49
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Sorry for not providing quicker answer to this, but it ended up at a FG of 0.98! not nearly the high residual sugar that I was expecting, but still very yummy

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Old 09-16-2011, 05:30 PM   #50
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Quote:
Originally Posted by critch View Post
plans for cider presses and a lot more information can be found herehttp://www.cider.org.uk/frameset.htm

this website is run by andrew lea a former govermental researcher and one of the most respected authorities on (hard)cider in the uk(what you call cider we call apple juice!)

i personally wouldnt pasturise cider it affects the taste too much most comercial cider makers in the uk france use sulphates the uk limit is 200ppm i usually put in 100-150ppm that is undetectable in the finished product as it dissapates in a day or so. ale yeast in cider is a plain no no if you want a good product, believe me a proprietry cider yeast(or a wine yeast that can sort out high acid levels) works so much better.
How much Potassium Sorbate would you use in 5 gallons (or whatever measure - I can convert) to get 100-150ppm? I don't know how to calculate PPM in solution.

Thanks,


Dave
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