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Old 04-11-2013, 10:37 AM   #1
UnDeFiNeD_EK-808
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5 gallons tree top apple juice 100%
3 6oz cans frozen apple juice concetrate
2lbs light brown sugar

Add 4 gallonsof juice to carboy. Desolve 2 lbs light brown sugar in last gallon of juice on stove. Add yeast. After fermentation is comeplete rack to keg add 1-2 maybe 3 cans of concetrate depending on how dry this comes out.

My question is does 5 gallons of juice to 2 lbs of light brown sugar sound about right. And also i will also be using a packet of ec118 and was wondering if anybody could give some tips on how to make a starter with this type of yeast.
I was also pondering adding cinnamon to this batch but wasnt sure wen to add it or how much.

Ps. This is my first attempt at making a cider.
Any help is greatly appreciated!

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Old 04-11-2013, 11:26 AM   #2
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Sounds fine. Just make sure your juice has no preservatives.

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Old 04-11-2013, 12:25 PM   #3
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No need to make a starter for cider, just rehydrate the yeast and pitch. If you're kegging the cider with concentrate be sure to stabilize it first with either sulfite & sorbate, or pasteurize. 1118 is a beast of a strain and has been known to keep fermenting in the keg at fridge temps.

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Old 04-11-2013, 02:05 PM   #4
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Quote:
Originally Posted by LeBreton
No need to make a starter for cider, just rehydrate the yeast and pitch. If you're kegging the cider with concentrate be sure to stabilize it first with either sulfite & sorbate, or pasteurize. 1118 is a beast of a strain and has been known to keep fermenting in the keg at fridge temps.
You can rehydrate in the juice itself, right? Or should it be done in water with a small amount of sugar?
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Old 04-11-2013, 02:46 PM   #5
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Quote:
Originally Posted by Meadiator View Post
You can rehydrate in the juice itself, right? Or should it be done in water with a small amount of sugar?
As per the instructions, ideally one should rehydrate in 104* water and every 15 minutes mix with must to drop the temp 10* until equilibrium is reached.

That being said, pitching straight into the juice works too , but I'd avoid that if the juice is particularly cold. Temperature shocking the yeast during rehydration and the lag phase can lead to cell mutations.
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Old 04-11-2013, 05:24 PM   #6
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What about cinnamon? At wat point should i add. I wasnt planning to use a secondary because there all full but i was thinking about adding powdered cinnamon either in with the disolved sugarand juice then to the rest of the juice or should i put it in after about 2 weeks kinda like dry hopping?

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Old 04-11-2013, 06:27 PM   #7
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Quote:
Originally Posted by aiptasia View Post
Sounds fine. Just make sure your juice has no preservatives.
Not to sure if it is or not all i know is it says 100% apple juice and its tree top brand. This being said what are the effects if this juice does have preservs. in it?
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Old 04-11-2013, 06:39 PM   #8
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Quote:
Originally Posted by UnDeFiNeD_EK-808
What about cinnamon? At wat point should i add. I wasnt planning to use a secondary because there all full but i was thinking about adding powdered cinnamon either in with the disolved sugarand juice then to the rest of the juice or should i put it in after about 2 weeks kinda like dry hopping?
I don't recommend powder. Cinnamon doesn't really dissolve. It's easier to get the sticks out. My personal choice, and everyone has a different one, I boil about a quart of water with a few sticks in it for 20 minutes or so, chill it, then pore it in. Sticks and all.

I've had a problem before putting powder in and getting a 'sandy' feeling.
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Old 04-11-2013, 06:40 PM   #9
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Quote:
Originally Posted by UnDeFiNeD_EK-808

Not to sure if it is or not all i know is it says 100% apple juice and its tree top brand. This being said what are the effects if this juice does have preservs. in it?
Preservs will not let the yeast do their job.
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Old 04-11-2013, 06:41 PM   #10
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What is on the ingredient list?

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