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Old 05-03-2013, 04:05 AM   #771
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Jesus christ I imagine, what's the OG on that?
I haven't been able to pull an accurate reading with that much sugar as it does not fully disolve into the juice and just eventually gets consumed by the champgne yeast.I read somewhere that Lalvin EC-1118 can hit around 18-20% ABV and with this i'm sure it's hitting it.I'm temped to `Jack`(freeze distill) part of the batch of this i started earlier on today when it's ready.
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Old 05-12-2013, 08:52 AM   #772
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when and how do you stop fermentation by racking?

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Old 05-13-2013, 03:35 AM   #773
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when and how do you stop fermentation by racking?
Racking will not stop fermentation.
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Old 05-13-2013, 06:30 AM   #774
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Racking will not stop fermentation.
That's what I thought, but on the first page the OP says: "If you use sugar and bump sg up to at least 1.060, then you can stop fermentation with pasteurized juice by racking."
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Old 05-13-2013, 03:59 PM   #775
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I don't "stop" fermentation. I let it go its course. Basically i just wait till the airlock ceases activity. Then wait an extra week for good measure. Racking can slow down fermentation a good bit because it lessens the total amount of yeast in w/e it is you're making but it in of itself wont bring fermentation to a halt. I do beleive you could use campden tablets to kill off yeast when you feel that the time has come. Personally i just wait fermentaion out then place the cider in the freezer for roughly 30-60 minutes.

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Old 05-20-2013, 02:52 PM   #776
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when and how do you stop fermentation by racking?
Cold crashing

#1 Rack to a fresh vessel.
#2 Crash cool - store the vessel in an environment where it will be very cold but not freezing, 34-36 is good.
#3 After 48 hours or so rack again to a new vessel.

Moving the fermented liquid off of most of the yeast in #1, #2 puts the remaining yeast to sleep and causes them to drop out of suspension, and then #3 racks off of any yeast that dropped during #2. I did a few times with success, but have recently switched to sorbate / sulfite.
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Old 05-24-2013, 06:33 AM   #777
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Kevin,
We talked about meeting up sometime. I'll be down your way this weekend (in Crozet). Not sure if you have the time or how much time I'll have, but I'll bring a few ciders and meads with me.
I'm at KurtS2 at gmail.

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Old 07-11-2013, 04:20 AM   #778
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I was planning on making a cider with the SO4 yeast and unpasteurized apple juice from a local orchard

Do you recommend getting to a certain sg with sweeteners? or just relying on the juice alone? I'm hoping to ferment to dry then do a little backsweetening experiment (brown sugar, syrup, honey and a few others) and have the cider finish at about 7% abv

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Old 07-12-2013, 12:20 PM   #779
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Do you recommend getting to a certain sg with sweeteners? or just relying on the juice alone?
I prefer to use just the juice, but if the starting SG is below 1.060, I'll bump it up to 1.060, to 1.065 with a mix of turbinado and corn sugar, which makes it easier to stop the fermentation leaving some residual sweetness. If you're going to ferment it to dry, then it doesnt much matter, other than making sure SG is high enough to hit the SG that you're going for.
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Old 07-13-2013, 01:35 PM   #780
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Kevin, wanted to thank you again for all of the advice in this thread. Kegged a batch yesterday and loving the taste. Brupaks, turbinado/corn sugar on some store bought juice I added some Granny Smith to. Looking forward to fresh juice! I'm passing through Cville twice next week to scout for a day trip later in the year to get juice. Have an estimate for a good time later in the year I should plan for, or care to pm a few places to try? Thanks again

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