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Old 01-06-2012, 05:05 AM   #621
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the geranium smell is from malolactic bacteria interacting with sorbate.
thanks for the info, that makes sense.

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I would assume that sulphiting at a full dose would have knocked out the malo bacteria.
yep, the batches that got a full dose of sulfite still had a taste from the sorbate, but it was much more tolerable.

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So I guess the lesson should be, if you plan to sorbate, you better give a full dose of kmeta.
yep, sorbate without kmeta is really nasty. I've made some funky batches over the years but this stuff was not even pig feed grade. these were the first bottles I've dumped down the drain in years.
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Old 01-22-2012, 08:45 AM   #622
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Awesome information! Thank you.

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Old 02-20-2012, 02:56 AM   #623
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Just fished reading the entire thread, with all the wheat yeasts I didn't see WB06, by fermentis. Has anyone tried that on cider?

Awesome thread, thanks for a ton of great info on everything cider!

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Old 02-22-2012, 01:48 PM   #624
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I did a few batches of WB-06 several years ago, but didnt have much luck with it. I havent got decent results from any of the dry wheat yeasts, and I've tried all the ones I could find. I'm not sure why the liquid wheat yeasts come out so much better - could be different strains, or maybe something about the drying process

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Old 03-12-2012, 02:43 AM   #625
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Originally Posted by CvilleKevin
I did a few batches of WB-06 several years ago, but didnt have much luck with it. I havent got decent results from any of the dry wheat yeasts, and I've tried all the ones I could find. I'm not sure why the liquid wheat yeasts come out so much better - could be different strains, or maybe something about the drying process
I've been using a dry Weiss yeast and getting amazing results with a particular juice and process. I found an organic cider that works well with the yeast. I've tried different yeast in side by side fermentation to check in case of fluke. Sampled them head to head last week to be sure. Same results. The yeast just needs a particular juice is all
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Old 03-13-2012, 01:27 PM   #626
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I've been using a dry Weiss yeast and getting amazing results with a particular juice and process.
Interesting. Which yeast did you use?
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Old 03-14-2012, 02:00 AM   #627
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There is sooo much info in here. So what is the favorite couple of cider yeasts? I have some wlp775 that was best by Feb 12th going on the stir plate. It's really going now, hope I like it. Looks like I will need a BO tube. Was going to use Nottingham, but got this for $3. I haven't used either. Used S04 last time, didn't make the best.

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Old 05-27-2012, 09:59 PM   #628
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Should I assume that concentrate from a LHBS bought cider kit will essentially be the same as pasteurized apple juice when mixed as per normal?

I'm thinking I'll do just that and then add a yeast and from the selection in your original post rather than the stock yeast from the kit..

Thanks to this great post I'm very interested in trying Safale S-04 and Nottingham yeasts in a couple of future batches..

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Old 05-28-2012, 08:41 PM   #629
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It's moderately close but usually a bit more bland. Ascorbic acid can overwhelm you a bit with some vendors. Apple variety goes a pretty good ways tho. I personally subscribe to fresher is better but opinions vary.

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Old 06-02-2012, 02:01 PM   #630
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As so many have stated before me... Thanks a million for your dedication to this post. Excellent read from start to finish.

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