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Old 01-02-2009, 01:14 AM   #11
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Originally Posted by wreckinball9 View Post
i left it in the primary for 5 or 6 weeks then cold crashed for a couple days. no secondary.
Ah, see I usually set it and forget it. I usually let it sit a couple of months minimum. Time my friend. Time and patience.


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Old 01-02-2009, 01:29 AM   #12
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Ah, see I usually set it and forget it. I usually let it sit a couple of months minimum. Time my friend. Time and patience.
Two things i never mastered... I have tried both US-04 and US-05... unfortuantly the 05 is more common where i get my yeast... i pick up a package of each whenever im looking for yeast... O4 and 05 also make a good lower abv meade... some say im crazy, but i like it.

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Old 01-02-2009, 10:25 PM   #13
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Last time I used s-04 in a cider it was crystal clear with a FG of 1.002 in 10 DAYS! I couldn't believe it, but hey, whatever, S-04 for the win.
do you happen to remember your OG? (wa it just plain juice and the yeast?). Did you let it age or go straight to drinking it?
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Old 01-03-2009, 04:36 AM   #14
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do you happen to remember your OG? (wa it just plain juice and the yeast?). Did you let it age or go straight to drinking it?
It was just juice and yeast, the juice was cheap-o Smart & Final Brand, so it was kinda weak, clocking in at 1.048. It's all still aging, going on 4 months old now, but I'm waiting for 6 months before I test 'er our.
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Old 01-03-2009, 12:49 PM   #15
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Well I kegged last night after 3 weeks. I'm going to give it a week to carb and I'll post the results.

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Old 01-05-2009, 11:13 PM   #16
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how long did your guys take to start fermenting? Im at like the 18th hour and there is slight expansion through the airlock but im getting worried. I used apple juice and maybe 1.5lbs brown sugar

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Old 01-06-2009, 12:33 AM   #17
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how long did your guys take to start fermenting? Im at like the 18th hour and there is slight expansion through the airlock but im getting worried. I used apple juice and maybe 1.5lbs brown sugar
fermentation can take up to 78 hours to start, relax, don't worry, it's probably perfectly fine.
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Old 01-06-2009, 12:38 AM   #18
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I don't know if you're used to fermenting beer but I've found apfelwein and cider to have longer lag times in general. Don't sweat it. The list of reasons why a packet of dry yeast would not be able to ferment juice with a little sugar is very short.

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Old 01-06-2009, 10:42 AM   #19
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I just racked a batch of 5 gl motts, s-04, lb dk brn sugar, lb lt brn sugar, and lb of honey. I sampled it and it was awesome, still a little sweet, but awesome. I then pour a second batch of 5 gl motts, s-04, 2 lb lt brn sugar, and 3 lb of honey right on top of the lees. Can wait to tast this one. It took off immediately. How long can I continue using the original yeast this way?

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Old 01-07-2009, 04:55 AM   #20
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3 or 4 times. Since its a cheap yeast Im not sure I would push it more than that.



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