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Old 06-07-2013, 07:37 PM   #11
WilliamSlayer
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Originally Posted by Fossey View Post

Best part is the whole batch is done in one go - set and forget.

If any do blow - and I've only had one bottle go - you'll find the mess in a little pile at the bottom of the dishwasher, not all over the kitchen and embedded in your face!!!
Contained mess is a huge selling factor on this method I must say...
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Old 06-10-2013, 03:40 AM   #12
ciderbearlord
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Originally Posted by Fossey
I set my dishwasher on the Intensive setting, which runs for 2hrs 15 mins with the stated max temp of 70C. I don't know what temp the cider in the bottled gets to but this method has stopped the fermentation of Upstate Mike's Caramel Apple Hard Cider at 1.014.

I am using predominantly Rekorderlig bottles - and filling them with something much better!
This is brilliant. Never thought of this. Thank you!
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Old 06-10-2013, 09:50 PM   #13
Peruvian802
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I've been making cider from apples that I press myself for the last 4 years. Last year, I switched from champagne yeast to S04. I primaried for a month and secondaried for another month. I also bottled with both frozen apple concentrate (at room temp) and lactose. I think this was the key to sweet, carbed, bottle conditioned cider. I waited 6 more months and started popping them in May. Everyone agrees it's the best yet. It even has a cinnamon scent, even though I didn't add any!

I'm not going to wait to press my own to make another batch. I'll use Nottingham this time, since I have a bunch washed. I'll certainly bottle with lactose.

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Old 06-11-2013, 06:45 AM   #14
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Do you mean you bottled with both together or you tried both & lactose better.

Can you give quantities?

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Old 08-11-2013, 12:11 AM   #15
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Sorry for the delay. I bottled with both one can of concentrate and 1 lb of lactose per 5 gallon batch.

Looks like this is going to be a great apple year here in the Northeast. This year I hope to do one batch with S04 and one batch with Notty. If I press a bunch, I might even try another batch with US-05 priming using the same concentrate and adding the same amount of lactose to each so I can try and decide which yeast I like best.

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