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Old 11-28-2006, 10:11 PM   #11
EdWort
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Ah yes, but my recipe calls for Montrachet wine yeast. My Apfelwein is dry, crisp & refreshing. It's an acquired taste to some and requires about 2-3 glasses.

I tried Splenda on my first batch, but stuck with the original recipe. It gets better as it ages. My latest keg is 7 weeks old and is the best tasting so far.

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Old 11-30-2006, 05:52 PM   #12
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Mine turned out a scant dry as well, but I was considering bumping up the apply nature and adding some body by mixing in a little apple concentrate after stablizing the cider.

I've got a gallon going on, so in theory, how much should I use to improve the flavor without doing too much damage?

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Old 12-04-2006, 07:13 AM   #13
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Quote:
Originally Posted by Hermish
I have a cider that is too dry also, and I have already added about 8 oz of lactose. It has been sitting in a keg in the fridge at about 40 degrees for about 3 weeks, and I was wondering if the yeast is dead by now, and if I can just add regular sugar now to sweeten it. So does anyone have an idea if the yeast would die after that amount of time. I was very surprised how dry my cider turned out, I used Ed's recipe, but used an Ale yeast with it.
Chilling your brew won't kill the yeast (scroll up), it will just slow it down (dormant, not dead). See post #8, this thread, about adding campden and sorbate to kill the yeast.
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Old 12-07-2006, 11:01 PM   #14
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I am having the same problem. I followed a recipe from cornell and they said add 1lb of sugar for every gallon of yeast and one packet of champagne yeast. So i did that about 6 weeks ago. Fermentation was complete in two weeks. Then about four weeks ago I added a pound of raisins, on the advice of my local brew supply store. But it didn't really help, fermentation is done again (sg same for 5 days in a row). This is like drinking vodka straight, that is what it tastes like to me. I would really like to create a sweet hard sparkling cider, is there any chance I can save this? Or should I just give this one over to the compost pile?

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