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Old 03-30-2013, 03:24 PM   #1
mattsilf
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Default Still Cider

Id like to make one of the recipies on here for a cider with caramel syrup. I dont care for bubbly so Id like it still. Can I follow the recipe and then just rack over k sorbate before I bottle just like with wine? Or do I have to carb and pasteurize? I wasnt sure if the added syrup changed the properties/characteristics of the process? Thanks for any help in advance

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Old 03-30-2013, 03:45 PM   #2
Pickled_Pepper
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You can treat it just like wine.

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Old 03-30-2013, 03:49 PM   #3
mattsilf
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Thanks Pepper. In my head it seemed ok but I needed a brewing veteran to confirm it.

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Old 03-30-2013, 05:11 PM   #4
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"If I have seen further it is by standing on the shoulders of giants." ~ I.N.

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Old 03-30-2013, 06:38 PM   #5
mattsilf
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Quote:
Originally Posted by pickled_pepper View Post
"if i have seen further it is by standing on the shoulders of giants." ~ i.n.

+1!
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