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Old 04-20-2013, 10:44 PM   #31
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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!


Pickle, I still have to do a FG on mine. By taste and mouthfeel I'd say 1.005 +/-
Part of the reason I am attaining such a ferment in my opinion is that I am reusing the whole yeast cake before it sits much at all. As soon as the bubbles almost come to a halt I bottle and new batch. Sorry no readings, but that is kinda why I've been doing these ciders. I'm too busy of late to brew. But I am enjoying the side trek.


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Old 04-20-2013, 10:52 PM   #32
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This is the first I managed to age a few gallon for 3 weeks and carbonate! It did soften the edges a little, and it is crystal clear.





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Old 04-20-2013, 10:53 PM   #33
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This tasted as good as an English Cider I paid $5 a pint for yesterday at the pub.

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Old 04-21-2013, 12:53 AM   #34
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What yeast are you using?
I use WLP775 and mine is done in 7 days.
Red star "pasteur" I think? It was in a red packet, they didn't have notty at my lhbs and I wanted to surprise my wife with fermenting cider.

Smells of death, but sample tastes pretty good 6 days into the process
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Old 04-21-2013, 12:55 AM   #35
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... I wanted to surprise my wife with fermenting cider. ... Smells of rotting death ...
Romantic.
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Old 04-21-2013, 12:48 PM   #36
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Romantic.
LOL
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Old 04-24-2013, 07:29 PM   #37
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Giving this a try this week. 4.5 gallons Motts apple juice and a packet of Safale S-04. Will let it go for 10 days at 64 degrees and see how it tastes! I'm planning to keg it so I may backsweeten with some apple juice concentrate cans if needed, but sounds like people have been enjoying the taste as-is after only a few weeks so I'm hoping that'll be the case for me as well. Thanks for the inspiration!

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Old 08-08-2013, 09:19 PM   #38
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I'd like to try some!

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Old 08-13-2013, 03:13 AM   #39
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Since we are reviving this thread, I was wondering what you do if you dont drink this right away. Is it fermented enough after 7 or 10 days to bottle without risk of bottle bombs? I ask because I have some higher ABV cider made with Nottingham fermenting away but I wanted to try and throw together something that could be drinkable (and bottlable) in under a month.



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