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Old 10-31-2010, 05:27 PM   #121
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BC5000, I added my nutrient in without mixing...just forgot? My fermentation with WLP775 has been going gangbusters. I wouldn't worry about just dumping it in. Within a few days it had the sulfur smell, which it's supposed to and just checked it today and the apple smell is returning. RDWHAHB.

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Old 11-04-2010, 06:16 PM   #122
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After 2 weeks my gravity has gone from 1.056 to 1.002 using WLP775. Do I need to leave this in primary for another 2 weeks or am I good to go as far as transfering over to secondary??? Sample tasted very good, noted lime taste which I'm sure will decrease. It's already very clear.

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Old 11-04-2010, 06:29 PM   #123
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Sounds like it's ready. Even if it does drop a few more points, it won't be an issue in a secondary even with little head space.

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Old 11-04-2010, 08:24 PM   #124
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I'll need to top off with apple juice too....how much headspace is ok? I plan on putting 5 gallons of Whole Foods Organic Apple juice on the yeast cake to start another batch. Now the hard part of waiting months. Grrrrrrrr!

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Old 11-04-2010, 08:59 PM   #125
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What secondary vessel are you putting it in to? I put mine in a 5gal carboy and didn't need to top off.

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Old 11-05-2010, 03:12 PM   #126
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I had never used WLP775 so I left about a gallon out of my 5 gallon carboy in case there was any krausen or blowoff. I quickly learned it was not needed. I went ahead and added some of the yeast to extra gallon in a glass one gallon jug. I'll just add the gallon jug of fermented cider to the carboy to top off.

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Old 11-05-2010, 04:03 PM   #127
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You are going to transfer to a new carboy though, right? Got to harvest the 775 and start a new batch afterall

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Old 11-05-2010, 05:11 PM   #128
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Yep, transferring to new carboy. Then my plan is to dump 5 gallons of Whole Foods Organic Cider on top of the yeast cake. My local HB shop charges $11 a vial for the WLP775 so I need to get a few batches out of it to make up for the cost.

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Old 11-05-2010, 09:59 PM   #129
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I would collect, wash, harvest, and reuse a portion of the yeast only. You want to keep the yeast generations as low as possible. Resusing the same cake over and over again will lead to off flavours as the yeast get old and start to die off. It's better to use part of the cake and let them regrow into new yeasties, but if you save the majority of the yeast cake from the first batch and split it into 2-3 portions you can use one per batch of new cider. General rule of thumb is to not go past 5 generations with a culture, and definitely don't reuse the same cake multiple times (I wouldn't reuse a whole cake even once).

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Old 11-10-2010, 03:53 PM   #130
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Sorry Gremlyn1, I went ahead and used the whole yeast cake for my second cider batch. Don't plan on washing or reusing after this batch. Fermenation really took off with krausen compaired to 1st batch....had to attach a blowoff tube. Will see how it turns out???

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