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Old 12-20-2011, 10:48 PM   #11
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Jack is basically making something like Apfelwein, then freezing it and flipping upside down to remove the alcohol and leave the rest behind as ice.

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Patience, my Padawon. The yeast can sense your tension.
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Maybe you want to educate yourself instead of just having a bunch of pre-conceived notions based on ignorance.
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Old 12-20-2011, 10:53 PM   #12
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Originally Posted by nukinfuts29
Jack is basically making something like Apfelwein, then freezing it and flipping upside down to remove the alcohol and leave the rest behind as ice.

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Pretty sure the mods dont like this being discussed......
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Old 12-20-2011, 10:56 PM   #13
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Pretty sure the mods dont like this being discussed......
Eisbocking isn't technically distillation, so I don't think the mods have any problem with it..
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Old 12-20-2011, 10:58 PM   #14
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That's ice brewing, not distilling.

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Old 12-20-2011, 11:03 PM   #15
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Pretty sure the mods dont like this being discussed......
Not only is not distillation, but it's a regular topic on here that anyone can see by hitting search.
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Old 12-20-2011, 11:07 PM   #16
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Thanks everyone for the info,its appreciated. I will look into the different one's mentioned and do some research on them.

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Old 12-21-2011, 05:55 AM   #17
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Well, it depends on how high you go. But ultra speed speed is certainly not the key to good flavour lol.

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Old 12-21-2011, 12:57 PM   #18
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If you want HIGH alcohol content its turbo yeast. They can go up to 25% but i have heard that it RAPES any flavor giving you just high alcohol.

For cider since i have only used dry yeast lalvin 1118 is the best. No extra flavors and its clean and fast.

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Old 12-21-2011, 03:04 PM   #19
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If you want HIGH alcohol content its turbo yeast. They can go up to 25% but i have heard that it RAPES any flavor giving you just high alcohol.

For cider since i have only used dry yeast lalvin 1118 is the best. No extra flavors and its clean and fast.
Thats the thing,i want high alcohol but i'm not looking for nothing but alcohol taste. I'm gonna experiment and see what gets me the highest alcohol but still allows me to retain the cider flavor. Thanks for taking the time to post.
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Old 12-21-2011, 04:03 PM   #20
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Please post your results if you find something. Everything I've read says that if you take it down to around 1.000 or less...it basically strips the apple flavor and you end up with a white wine-ish taste. I always use Notty and it only drops to around 1.008 (or so). I've never made apfelwein, so I dunno what that tastes like.

Most apple juices seem to start around 1.050 with no sugar added and even if it goes bone dry it will only be around 7% ABV. When you add additional fermentables to boost ABV wouldn't you start to introduce additional flavors other than apple? Not that there's anything wrong with that.

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