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Old 01-06-2012, 01:26 AM   #51
Jukas
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Good point on the oxygen concern. If the point of pasteurization is to kill the yeast couldn't you rack to secondary, then cold crash for a couple days and then rack to keg. True the yeast wouldn't be exhausted or killed by pasteurization however if you kept the keg at serving temps wouldn't that keep the yeast from continuing the fermentation process? Nottingham lists ferm temps of 57-70* I'd think 38-40 would be cold enough to force the yeast to remain dormant?

Otherwise you could cold crash the secondary, rack to 1 gallon jugs, pasteurize, then pre fill your keg with some co2 as it's heavier than oxygen and rack from the 1 gallon jugs to the keg. Seems like a lot more work than I'd want to do, even assuming it would work.

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Old 01-06-2012, 01:34 AM   #52
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I would imagine the cold crashing would work, as long as the keg was consumed inside of say....7-9 months? That is a complete guess, of course.

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Old 01-13-2012, 04:22 AM   #53
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Bottling this tomorrow! Been sitting in a longish primary since Dec. 17th. So that is...a little less than a month. Never took any gravity readings, but I am not concerned. Think it'll be ready to drink if'n I bottle now?

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Old 01-13-2012, 04:27 AM   #54
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Yea just get it nice and cold, it's best cold! I have drank it right out of the bucket while bottling lol.

I can't wait till you let me know how the first one is.

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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
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Old 01-13-2012, 08:36 PM   #55
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Finally tried this! Very good. I used blackberry cider in addition to the apple, and that seems to be the dominant flavor. No cocoa to speak of yet, but I am hopeful for that to come through as it ages. Next time I may add another packet (total of two) for the one gallon batch. I'll be trying this without the blackberry, as well.

Taste is very tart without being vinegar-y. I am very pleased. Great recipe. I look forward to more of your recipes.

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Old 01-13-2012, 08:37 PM   #56
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And a pic of the first bottle.

120113_001.jpg  
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Old 01-14-2012, 12:48 AM   #57
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SWEET!

If you are into summery type drinks check out the other one in my sig, it's for a hard tea with lemon and orange notes

I'm going to have to try it with the blackberry

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Old 01-14-2012, 10:36 PM   #58
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Tried another one tonight. Would definitely lessen the blackberry in the next batch. I'll have to report back again in a month or two to let you know if any other flavors peek their heads in, but for now at least, it is a big ole' blackberry fest.

I used a pint and a half of blackberry cider in a one gallon batch, I believe. Maybe cutting that down to a cup or a cup and a half. I'm not disappointed with this batch by any stretch, and I will be brewing versions again. Next up (after I get a stinky, stinky garlic wine going next week) is your original recipe. Might as well give the original a try

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Old 01-14-2012, 10:54 PM   #59
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I appreciate that

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My Recipes: Drunken Emu Hard Cider, Drunken Emu Mississippi River Water
The Jack Keller Collection

Quote:
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Patience, my Padawon. The yeast can sense your tension.
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Old 01-15-2012, 01:10 PM   #60
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ok so i bottled yeterday and i have room to make this now! as i was reading back through the posts i got to thinking. Do you normally carb this when you bottle it? Or are you just bottling it straight from secondary? i remember asking about the bottling procedures after someone had asked about carbing it. since you never had said anything about the timeline of bottling before that it got me wondering if you carbed or not...

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