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Old 03-08-2011, 06:40 PM   #1
shoestealer17
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Default Small batch questions

If I'm trying to make a gallon of cider would I just use 1/5 pack of yeast and 1/5 the priming sugar (1oz) of a 5 gal batch? Most the recipes I've seen are for 5 gal batches and I'm not trying to make that much yet.

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Old 03-08-2011, 08:19 PM   #2
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Right on the nose.

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Old 03-08-2011, 09:19 PM   #3
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I've made 1 gallon batches of EdWort's Apfelwein -- I reduced the dextrose by 1/5 but used the whole packet of yeast and that worked fine and tasted great.

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Old 03-09-2011, 04:24 AM   #4
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How long will a pack of dry yeast last after being opened?

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Old 03-09-2011, 06:49 AM   #5
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Quote:
Originally Posted by shoestealer17 View Post
How long will a pack of dry yeast last after being opened?
I've never had dry yeast go "dead". Keep it dry, and cool (refrigerator). A few days before you want to start your next batch make up a starter, and put the yeast you want to use in it. Give it a shake every time you walk by it. If it hasn't started working when you want to do your batch, consider it dead and buy a new packet.
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Old 03-09-2011, 01:32 PM   #6
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Alright, sounds good.
Also, do most people use Apple Cider or Apple Juice to make hard cider? Or does it matter much?

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Old 03-17-2011, 06:31 AM   #7
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All that matters is any additives. (Cider and juice are fuzzy distinctions that I don't understand, being from a country where cider is always hard).

You don't want any perservatives other than vitamin C (ascorbic acid). Anything else will prevent the yeast from repoducing.

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I like it simple.
Juice + Yeast + Bottle + Time = Booze!
Scrumpy, Perry, Cider, Evil Extra Strong Ciders. Its all good.

I'm an English man looking for a decent Cider in the US of A.

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Old 03-19-2011, 08:25 PM   #8
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In the states, cider is generally considered to be unfiltered apple-squeezings while juice is generally considered to be filtered apple-squeezings.

Does it matter? Not to me...

bill

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Old 03-19-2011, 10:35 PM   #9
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Haha very good

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