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Old 10-23-2013, 06:34 AM   #21
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I'm really stressing right now because i can't figure out how to use the canned purée. I've also been told to use a clearing agent to help with a short ferm time. Any ideas?

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Old 10-24-2013, 02:53 PM   #22
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Not sure how a clearing agent would shorten the fermenting time for you, I fully expect to keep these two ciders in their bottles for at least 3 weeks. If you don't want to wait for the cider to clear naturally then yes you can cold crash or use clearing agents to clear the cider after it has fermented out. The canned puree you will have to find a very fine fabric bag for, I put my chopped up pumpkin into a normal nylon mesh hop bag and it reduced down to about the consistency of puree so you will need something with a pretty tight weave to keep it from getting too much into the boil water. Cider like most things brewing takes time, I expect I will be able to have some of the pumpkin cider at Thanksgiving and really enjoy it at Christmas.

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Old 10-24-2013, 02:57 PM   #23
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Just to throw it out there, we ended up baking the rest of the pumpkin with a little brown sugar and it was delicious

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Old 10-25-2013, 08:50 PM   #24
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Went to the LHBS and picked up some more yeast neautrient since I didn't have any for the small batch. Boiled some water and dissolved the yeast nutrient in the water and cooled it in the freezer before adding it to the bottle. I also picked up some candem tabs to add to the the pumpkin cider when I rack it to secondary. I also tossed some more yeast neutruent in the pumpkin because I didn't have much in there to start with, on it I just poured it in and shook the bottle gently.

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Old 10-26-2013, 04:10 PM   #25
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Have you pulled any samples to taste yet?

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Old 10-27-2013, 06:27 AM   #26
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Nope, the Apple Wine in the small bottle is back up to bubbling every 5 seconds after adding the yeast nutrient and the pumpkin I am probably going to leave for at least a month before racking to secondary, I am going to try and be good and let it age properly. The one gallon of apple wine I have other plans for so I will give it another week or so and start cold crashing and clearing.

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Old 10-29-2013, 05:40 PM   #27
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I lied I took a sample this morning and checked the gravity, it is sitting at 0.994 and has a nice spice aroma. I will give it a taste after work. I am going to probably rack it to secondary this week and let it age some still.

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Old 11-01-2013, 09:55 PM   #28
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Racked the spiced cider to the 5 gallon bottle this morning and stuffed it into the closet. I also crushed some campden tabs and added them as well.

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Old 11-05-2013, 03:19 PM   #29
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I did five gallons with pumpkin and five gallons without, other than the pumpkin they are the same. Same amount of sugar, same yeast, sitting right next to each other so temp is the same, started the same day, everything is identical. The pumpkin is still bubbling really good but the other one stopped, I took a gravity reading and it is only around 2% I tasted it and it is really sweet still. I added enough sugar that it should be up to at least 12% when complete. I'm not sure why it is not fermenting. Does the pumpkin have nutrients in it that are feeding my yeast in that one maybe? I added yeast nutrient to the other one yesterday and will check it when it hits the 24 hour Mark. If it is still not going I may repitch my yeast.

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Old 11-05-2013, 03:51 PM   #30
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Yeah it sounds like the yeast stalled out, definitely add your yeast nutrient and see how that goes.

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