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Old 11-01-2010, 06:39 PM   #1001
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I'd recommend clarifying as much as possible as too much yeast contributes undesirable flavors IMO.

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Old 11-02-2010, 03:16 PM   #1002
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OK, I just finished all 101 pages of this thread. WOW !!! I was going through my freezer and found that I have 3 gallons of fresh pressed cider I made last fall, and put in plastic milk jugs and froze. I am thinking of getting another gallon and splitting it into two different batches. That way I can make two slightly different versions to see which one I like the best.

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Old 11-02-2010, 11:51 PM   #1003
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Ok, so my FG was WAY higher than expected. I finished at 1.020, and started at 1.060. My LHBS was out of Nottingham, so i had to use Danstar Windsor. Has anyone else had an issue with this yeast? I also used local cider, which had 0.01% potassium sorbate... so maybe this was the problem.

Any thoughts?

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Old 11-03-2010, 12:29 AM   #1004
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Have you tasted it? A higher FG might be more desirable.

You could've just had a Bob Ross signature happy accident.

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Old 11-03-2010, 12:45 AM   #1005
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Hey there Klyph... you make a good point. I have indeed tasted it (how could I not?!). Because I used locally pressed cider, I need to be patient while the pectins drop out, as they are contributing quite a bit of tartness to the final product. I added some pectic enzyme about 12 hrs before fermentation, and have been getting gradual clarification over the past 3 weeks, so I am not too worried. The sweetness is there, but its covered up by the astringency of the pectin...

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Old 11-03-2010, 02:02 AM   #1006
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Quote:
Originally Posted by jameshig View Post
I tried to read through the entire thread, but there are 100 pages.
Read through the entire thread. It took me a few days to read ti all but I picked up some little tidbits that applied to how I do things. Never know, you may pick up a tip or two.
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Old 11-03-2010, 02:19 AM   #1007
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Quote:
Originally Posted by jar234psu View Post
Ok, so my FG was WAY higher than expected. I finished at 1.020, and started at 1.060. My LHBS was out of Nottingham, so i had to use Danstar Windsor. Has anyone else had an issue with this yeast? I also used local cider, which had 0.01% potassium sorbate... so maybe this was the problem.

Any thoughts?

Well.. Windsor is known for leaving a relatively high gravity and sorbate is one of those additives you DO NOT WANT in a fermentation. Sorbate will not kill yeast, but will prevent them from multiplying. It is used to stabilize wine after all fermentation is done. IF being used to STOP fermentation, it is usually used WITH Sulfite, which will kill yeast. Sorbate added alone to an active fermentation can lead to off flavors (geranium flavor).

Sounds like a 1.020 might have been more due to the Windsor yeast than the sorbate, though. IF it tastes OK, then you should be fine.
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Old 11-03-2010, 06:53 PM   #1008
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I wish I had your problem. Mine finishes out to dry!!

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Old 11-05-2010, 05:27 AM   #1009
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I made a batch of this and it has been in the bottle for about 5 weeks now. Gave a sample to my neighbors and they absolutely loved it.

I am going to have to ration this batch till I can get more made up.

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Old 11-06-2010, 09:31 PM   #1010
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This sounded so good and quick and easy I had to run to the home brew store today and get supplies. Going by the op recipe except with 90L and carapils. Hopefully it'll be ready to drink by thanksgiving

I told myself I'm not brewing any more beer until next week when I finish my mlt so I can do my first ag batch. Luckily, graff isn't beer

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