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Old 04-16-2013, 01:11 AM   #21
JuiceyJay
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I just used this recipe and slightly tweaked it.
5gallons of pasteurized/no preservatives added apple cider.
2 cups of sugar, 1 cup of caramel flavor. Hopefully it turns out great, wife is excited to try.

It says 10 days, should I just leave it fermenting 2 weeks? Or wait for the fg to get down to a stable level? I forgot to take an og.

IIPA in back and hard apple cider in front:

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Old 04-20-2013, 02:28 PM   #22
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To address a couple posts on reusing yeast. It is a standard practice at brewery's to reuse yeast for several generations. At our brewery we go 6 - 10 generations regularly.

So back to my home brewing of ciders. I have just finished and drank a good portion of my 4th batch of basic cider. 1 week per batch. reused same yeast cake each time. No aging, it taste great right out of the fermenter. Cheap and fast. Brew day ( if you could call it that) and time to serving. I spend 30 to 60 minutes per week to make a 5+ gallon batch.

I have played with sweetening with some unfermented juices of different types when I bottle back into the emptied jugs the juice came in. Some of my friends like it that way some like it dry.
They do want me to carbonate some so I will put some in a corney and force carb and set my keggerator back up.
This week we are going to put it in the Blichman connical so we can do a 10+ Gallon batch. Demand is high! Friends love putting this over ice on a hot day while hanging out on the porch. We are in Florida this time of year so weather is already HOT.

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Old 04-20-2013, 02:37 PM   #23
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This is starting to be a Friday ritual. When work is done we gather to drink some cider. You can see in the picture the empty plastic jugs.

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Old 04-20-2013, 02:42 PM   #24
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Quote:
Originally Posted by JuiceyJay View Post
I just used this recipe and slightly tweaked it.
5gallons of pasteurized/no preservatives added apple cider.
2 cups of sugar, 1 cup of caramel flavor. Hopefully it turns out great, wife is excited to try.

It says 10 days, should I just leave it fermenting 2 weeks? Or wait for the fg to get down to a stable level? I forgot to take an og.

IIPA in back and hard apple cider in front:
What yeast are you using?
I use WLP775 and mine is done in 7 days.
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Old 04-20-2013, 02:46 PM   #25
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Another note, or statement. I am fermenting a bit colder than originally. The fermenting room is now set to 60 and the fermenter reads about 62* which by the way is WAY lower than White Labs states for the yeast.

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Old 04-20-2013, 05:27 PM   #26
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If you are getting to 1.000 (or close) in a week with WLP775 and still have apple flavor...I need to try a vial of that. It takes my notty 2 weeks just to get to 1.020. If I use an existing yeast cake...it' might get down to 1.015 in two weeks.

Most of mine ferment around upper 50s to low 60s in the winter. Recently I've been fermenting in the mid 60s because the outside temps were in the 80s here in Atlanta.

Nothing like happy hour with friends! Thanks for sharing!

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Old 04-20-2013, 08:45 PM   #27
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I thought Notty was recommended 62-70F. Not surprised it takes your yeast so long.

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Old 04-20-2013, 09:35 PM   #28
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Notting has a range from 57-70 according to their web site. (And can be "lagered" down to 54ºF) I use it for beer and cider. If I start 5 gallons of cider next to 5 gallons of wort at 60ºF...the wort finishes in 3-7 days where the cider chugs along for a month before reach terminal gravity.

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Old 04-20-2013, 10:32 PM   #29
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12 Gallons today. 4 20 (lol) 2013. Going to keg some of this, but still cleaning the jugs to use for giveaway or take to parties.

cider-brew.jpg   cider-brew2.jpg  
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Old 04-20-2013, 10:36 PM   #30
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Quote:
Originally Posted by thadius856 View Post
I thought Notty was recommended 62-70F. Not surprised it takes your yeast so long.

White Labs WLP775 English Cider
Optimum temp: 68°-75° F

I'm fermenting at 60 - 62 and getting great results in 7 days. But I do have a GREAT amount of HEALTHY yeast.

Guide lines only............ they can not account for all situations.
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