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Old 01-01-2014, 04:29 PM   #11
Pickled_Pepper
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Typical apple juice will be in the neighborhood of 1.050. Of course it will all depend on the apples you use and the sugar content of them. I wouldn't add any additional sugars unless you are on the real low side of that. If you let it ferment all the way dry (or close to that) you should get about 6% ABV which is pretty typical for most ciders. You can always put a splash of apple juice or sparkling water in your glass when serving if it's still too strong for you.

Congrats on the new juicer and Happy New Year to ya'll!

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Old 01-01-2014, 10:36 PM   #12
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Same as above, I used a Jack Lalane juicer, centrificul type . Slow feed all juice and some residual pulp into bucket, Campden tabbed for 2-3 days, stirring a couple of times a day. Then strained through paint strainer bag to yield juice. Pitched yeast, Notty, no sugar added. FG a little above one. K-met and sorbated, now ready for sweetener. You could always skip k-met and sorbate and bottle carb at 1 oz. per gallon. Should be good on the bottle bombs issue...Let us know how it goes...

Good luck,
Happy Brew Year

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Old 01-02-2014, 08:52 AM   #13
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If you have sulfites you dont have to worry about heating up your apple juice, just dissolve a little sulfite in there and it knocks out the wild yeasts and bacteria. If your juice is so pulpy some pectinase might help a lot to get it cleared and settle the lees to the bottom. You are going to loose a bit of your total volume with all that pulp in there, the pectinase would have cut it down some. WVMJ

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Old 01-03-2014, 04:42 PM   #14
Tnels977
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I had the same problem when I juiced some orchard apples back in the fall with a centrifugal juicer. If you filter through cheesecloth, make sure you squeeze or press the pulp before discarding it. You'd be surprised how much extra juice you can get out of moist pulp.

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Old 01-05-2014, 07:26 PM   #15
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Lactose powder after fermentation will add sweetness but will not reinvigorate the fermentation process

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Old 01-06-2014, 04:48 AM   #16
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I'd brew it and use max amount of pectin enzymes add like a pound and a half of sugar and use some champagne yeast like premier cuvée. With the enzymes and yeast it will settle and clarify. And yea never boil out it in carboy and drop in sulfite a wait 24 and pitch. If u want wild ferm. Why even pasteurize?

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