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Old 11-17-2012, 10:50 PM   #21
w1dow
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no I don't have any nutrient

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Old 11-18-2012, 12:38 AM   #22
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Quote:
Originally Posted by w1dow
no I don't have any nutrient
If you have no nutrient you can make some using boiled bread yeast....I would have to go search for instruction. Some use for nutrient, some for energizer. Though many will not add it once past the 2/3 sugar depletion. A ground up B vitamin may help feed the yeast.
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Old 11-18-2012, 12:54 AM   #23
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going to look for nutrient now, add to order with my yeast but thanks anyway

bugger can't add to my order, be damned if i'm paying 2.60 for something that costs a pound. Might a store i can get from near me, will look tomorrow.

after searching around about making your own i see some people use raisins as a nutrient?

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Old 11-18-2012, 02:33 AM   #24
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Can't tell you about using rasins, as I have never had any experience with it. But Nutrient will likely save your cider in fermentation from the well know "rhino farts". Happened to my cider. Good thing I caught it early, because after 2-3 days of fermenting I had a bad sulfur smell. Added a tablespoon of dissolved nutrient to my 5 gallon batch and POOF! Cured the sulfur smell over night. Make sure to use nutrient though and not "energizer".

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Old 11-18-2012, 10:48 AM   #25
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going to shop today and hopefully get some, ready for tues/Wed when I start brewing

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Old 11-18-2012, 02:06 PM   #26
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managed to get some nutrient today and also picked up some pectolase, so think I'm all set now for my delivery on Tuesday.

so plan is to have 25ltrs of juice Tuesday in bucket less half a ltr for my primer.
check OG at room temp.
add some pectolase leave overnight. and at the same time get my primer ready.
Wednesday evening ,add primer and nutrient.
once fermenting has started check weekly for gravity until at desired level , 1.010 taste test, if to my liking will cold crash for 24 hrs, transfer into 2nd container then cold crash for 48 hrs.
then bottle up and start to pasteurize. put some in fridge rest in the shed where it's cold.
anything I missed?

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Old 11-19-2012, 05:18 AM   #27
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Pectolase... This is pectic enzyme I assume?

Sound's like you're golden! Just make sure that shed doesn't get above 50 degrees Fahrenheit (Don't know what that would be Celsius.... I'm in the American southwest, so the metric system always messes me up!) or fermentation may start again.

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Old 11-19-2012, 08:01 AM   #28
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yes that is pectic enzyme . so even after 2 cold crashes and pasteurization, fermentation could still restart?

50 f is about 10 c , our average daytime temp currently don't get much above 7c and it's only set to get colder.

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Old 11-19-2012, 04:06 PM   #29
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No no, I'm talking about during the cold crash make sure it doesn't get above 50 F. After pasteurization, It's not going to start back up.

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Old 11-19-2012, 05:40 PM   #30
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ahh right lol I did wonder. might be able to fit the bucket in our fridge after taking a few shelfs out just to be sure it's kept cold enough.
get my delivery of juice tomorrow

how long do you think it will need fermenting? or is it a case of 'how long is a piece of string' be nice if it was ready for xmas,but don't matter if it's not.

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