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Old 01-04-2013, 02:47 PM   #1
Justin-Janes
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Default making a cider from motts apple juice

Is vitamin c bad for yeast growth? And is there any particular spices I should know about for the cider?

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Old 01-04-2013, 03:15 PM   #2
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Vitamin c is fine.


Not sure what you mean about spices? I have a batch going with sunripe apple juice, cinnamon, clove and cardamom going right now that smells divine, but obviously it's not finished yet.

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Old 01-04-2013, 09:19 PM   #3
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I've never fermented juice with ascorbic acid, but I've read it gives a tart flavor to the end product. Might be something to keep in mind if the end product is tart. I bet age would take care of that anyway.

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Old 01-05-2013, 12:19 AM   #4
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Look up desserts to see what goes good with apples

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Old 01-05-2013, 12:41 AM   #5
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vit. c is fine some people like apple pie spices or pumpikin pie spices but i do mine plain most of the time and i'm thinking about using some ginger root.

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Old 01-05-2013, 05:52 PM   #6
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I am getting ready to make Caramel Apple Mead as posted in a popular recipe thread. But as far as spices you can use vanilla, cinnamon, cloves, nutmeg, mace, ginger, etc. You may consider making a basic plain version and adding spices later during aging. Have fun!

The abscorbic acid is used as an antioxidant, will cause no harm or problem when fermenting.

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Old 01-05-2013, 11:10 PM   #7
Justin-Janes
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Thanks. A relative got me a Mr beer kit for Christmas not realizing my brews are a little more advanced than that. So I decided screw it, I'll make a cider. Sounds like good advice.

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Old 01-06-2013, 01:09 PM   #8
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Quote:
Originally Posted by Justin-Janes View Post
Thanks. A relative got me a Mr beer kit for Christmas not realizing my brews are a little more advanced than that. So I decided screw it, I'll make a cider. Sounds like good advice.
Good use of that equipment! I am trying a cinnamon/nutmeg/bitter orange peel combo in my latest batch.
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