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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > What to do with summer apples?
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Old 08-27-2007, 08:27 AM   #11
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Originally Posted by david_42
There's a reason Johny Appleseed got rich.

Im actually related to Johnny Appleseed (or John Chapman if you prefer). He's my great great great Uncle.

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Old 08-27-2007, 10:06 PM   #12
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Default Fate of summer apples

Thank you guys for the replies,

I will go the exploratory way, as suggested, that is, just the apples, then with sugar and raisins, then with dolgo crabs added (lots around). Will pitch Champagne yeast (to be bought tomorrow). I teach research ecology at the U of Quebec, so a little experiment is always nice. Will keep you informed.

Meanwhile, a little more question: I do not plan to sulfite, just to add aggressive champagne yeast. Advisable? Is sulfiting bypassable? Or too risky?

It is apple galore in the landscape here in rural Québec. Very excited about trying this new project. Thanks for your help!


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Old 08-27-2007, 10:10 PM   #13
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If you make a large starter and pitch right after crushing, you won't have to worry. The cultured yeast will overwhelm any wild yeast by sheer numbers.

Scrumpy and Farm Cider are occasionally made with raw meat, however, I haven't seen a recipe that uses crabs. Let us know how it turns out (or possibly your next of kin can tell us).



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