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Old 10-09-2007, 07:26 AM   #1
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Default Started to cider today

Went to the orchard and picked up 5 gals of wonderful unpasteurized, untouched apple cider. Poured 4 3/4 into the carboy, pitched a pack of wyest cider yeast and drank the rest of the cider... which was great. I can already tell this will turn out great.

Question though, I want this to be flat when it's done, so what do I need to add to kill the yeast? Sorbate, but anything else? Also should I add it to the bottling bucket or to the carboy?

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Old 10-09-2007, 08:10 AM   #2
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You don't need to do anything but wait if you want it to be still (non-carbonated). Give it about a month in primary, a month in secondary, then (optional) let it age for another 3 or 6 months. The yeasties will be long gone by then, and you'll have a nice mellow still new england style hard cider...

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Old 10-09-2007, 12:42 PM   #3
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Yup, it'll clear out real nice too. It's good stuff!

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Old 10-09-2007, 12:50 PM   #4
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Oh, btw Adolphus, it looks like you ferment it out naturally, normally? How do you protect against aceto contamination?

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Old 10-09-2007, 07:41 PM   #5
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Nothing yet... this is my first batch. Just the cider and a packet of Cotes de Blancs. I'm just leaving it in the carboy(s) with an airlock the entire time, hoping (fingers crossed) that I don't get any infections.

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Old 10-09-2007, 09:00 PM   #6
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Forgot to mention that if this turns out really dry, I'm going to back sweeten it. I don't want to use lactose or splenda either, either dextrose or sucrose, so I would have to kill off the yeast. Sorbate all I need?

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Old 10-26-2007, 07:48 AM   #7
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So this turned out about as dry as applewine with wine yeast.....

Sorbate and campden it is!

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Old 10-26-2007, 05:41 PM   #8
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you don't need both, just one... campden will do the trick... put the campden in, give it another day or two, then add a pound or 2 (a little at a time until desired sweetness is achieved) of whatever sugar you're using...

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