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Old 11-06-2013, 01:00 PM   #41
Nagorg
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Question... Why do you need to add the Potassium Sorbate? Cant you ferment it down to <1.010, add priming sugar, bottle and let it bottle carb/condition for ~3-4 weeks just like beer?



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Old 11-06-2013, 01:30 PM   #42
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nvm... I guess the Potassium Sorbate is for kegging after introducing the back sweetener... Otherwise it would ferment out again...

That said, any tips for bottling this stuff?



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Old 11-08-2013, 02:35 AM   #43
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Canuck,

1. For some reason I love your name.

2. Any idea about where the ABV winds up?

Thanks

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Old 11-10-2013, 11:47 PM   #44
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Quote:
Originally Posted by Nagorg View Post
Question... Why do you need to add the Potassium Sorbate? Cant you ferment it down to <1.010, add priming sugar, bottle and let it bottle carb/condition for ~3-4 weeks just like beer?
Because cider/fruit juice is mostly sugar unlike wort. The yeast continues to eat all the way down to 1.000 or even less. 0.98 is common with champagne yeast. There is another post that solves this problem with pasteurization. It's sticky'ed, take a look.
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Old 11-14-2013, 08:59 AM   #45
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Just a couple questions about the starter:

Can it be done without a stirplate?
Did you do it right in the original container?
Airlock needed?

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Old 11-14-2013, 06:02 PM   #46
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Just a couple questions about the starter:

Can it be done without a stirplate?
Did you do it right in the original container?
Airlock needed?
I do it in an erlenmeyer, on the stirplate because I happen to have one, and because I use propagated yeast. If you used a pack of fresh US-05, you likely wouldn't need a starter. I use foil on top of the erlenmeyer.

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Old 12-04-2013, 11:30 AM   #47
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This is my first shot at cider, did two batches, one with apple juice and one with a local cider. I am moving them both to secondary tomorrow and have a question. What am I looking for to know when secondary is complete? Is it just clarity or should i be checking gravity?

Thanks

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Old 12-04-2013, 11:57 AM   #48
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Quote:
Originally Posted by rickalex View Post
This is my first shot at cider, did two batches, one with apple juice and one with a local cider. I am moving them both to secondary tomorrow and have a question. What am I looking for to know when secondary is complete? Is it just clarity or should i be checking gravity?

Thanks
I always check the gravity just to make sure the fermentation is done it where I want it. The first I did till 1.01 (1.5 weeks) and it tasted great, still had some apple flavor. The second is still in the bucket (about 4 weeks now) but at 0.06 last I checked and losing it's flavor. For me, I prefer the sweet but want the higher %, so next time I'll add more sugar and pull at 1.01 for the taste. Once I figure this all out I'll stick to one method.

Shoot sorry was on the mobile and didn't read it right. I personally don't put mine into a secondary, even most beers I don't bother (search "is a secondary necessary", my mad elf clone I'll be putting into a secondary since I'll be adding cherries). But ya your looking for clarity, but you can always check gravity... gives you an excuse to get a sip or two as well.
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Old 12-04-2013, 02:38 PM   #49
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Quote:
Originally Posted by rickalex View Post
This is my first shot at cider, did two batches, one with apple juice and one with a local cider. I am moving them both to secondary tomorrow and have a question. What am I looking for to know when secondary is complete? Is it just clarity or should i be checking gravity?
I use a secondary simply for clarity. One could just do a longer primary and go directly to keg. I've done that in the past. I mostly do secondaries because I always have a bit of extra yeast that gets moved when I rack.

Did batch #8 of this same cider, last night, FYI.

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Old 12-05-2013, 12:56 PM   #50
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Quote:
Originally Posted by Misplaced_Canuck View Post
I use a secondary simply for clarity. One could just do a longer primary and go directly to keg. I've done that in the past. I mostly do secondaries because I always have a bit of extra yeast that gets moved when I rack.
I move to the secondary to get rid of the dead yeast and spent pulp that falls out. Once in the secondary the fermentation usually goes from fast to a nice slow process that makes for a nicer flavor/odor.


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