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Old 07-08-2010, 09:18 PM   #101
Edcculus
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Decided to give this one a go. Had some Wyeast 1275 on hand, so I pitched that. I wish I would have had a more flocculent yeast, but we'll see how it turns out!

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Old 07-09-2010, 01:50 PM   #102
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I brewed a batch last night using Nottingham.

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Old 07-09-2010, 10:44 PM   #103
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On to batch #3 of this one. Batch #1 was per the recipe and was amazing, just fantastic. Batch #2 was from local, very expensive, fresh pressed cider last fall and turned out really poor. It is not tart at all and I hope it may get better, but it is looking like it is going to go down the drain after 10 months. So a word to the wise, stick to the cheap store bought apple juice, it is perfect for this recipe.

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Old 07-10-2010, 03:50 AM   #104
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Quote:
Originally Posted by Edcculus View Post
Decided to give this one a go. Had some Wyeast 1275 on hand, so I pitched that. I wish I would have had a more flocculent yeast, but we'll see how it turns out!
I have brewed it with the WL equlivent, WLP023. and it worked out awesome.

beerisgood: should turn out well.

Harkin: I've never tried it with anything fancier than "Simply Apple" but that's a good mental note for the future.
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Old 07-12-2010, 02:27 AM   #105
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my starting gravity was 1.050. after 24 hours i started getting bubbles in the airlock but that has pretty much stopped now after just 3 days since pitching. tempurature is 76F.

should i be worried about a stuck fermentation or is that about average since my SG was lower?

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Old 07-12-2010, 03:17 AM   #106
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I pitched mine with 775 as well over an unfiltered organic apple juice from a whole foods store. Primary for two weeks only and it is down to 1.004 from 1.052. Taste at racking was very dry. Hoping the juice I used to top up in the secondary puts enough sweet back into it, but could be that the aging will give it the refinement that it needs.

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Old 07-12-2010, 05:23 AM   #107
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The drier it is, the longer it takes to taste good... Did you kill the yeast? Otherwise it'll ferment out the new sugars.

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Old 07-12-2010, 11:20 AM   #108
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Longer isn't bad for me and I like a dry cider. Just a bit concerned that it's gotten too dry to drink, but I'm willing to let it do it's thing and see how it is near the end of the year.

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Old 07-13-2010, 07:20 PM   #109
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Quote:
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Just a bit concerned that it's gotten too dry to drink...
No such thing!
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Old 07-14-2010, 04:31 AM   #110
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i was concerned about a stuck fermentation so i took a gravity reading. i started with 1.050 and now have 1.010. since it is supposed to finish at 1.002 it looks like i am in good shape. i tasted the sample and it was cider-like with alcohol and no funky bacterial tastes.

QUESTION: i brewed a 4.5 gallon batch in a 5 gallon bucket. my only carboy is 6.5 gallons so i will need to secondary in a clean 5 gallon bucket. do i need to top up like i would with a wine to reduce the headroom?

if so, should i top up with good clean water or more apple juice?

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