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Old 09-16-2013, 03:17 AM   #131
jeffc
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It's the same as when I started, ~1.064.

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Old 09-16-2013, 04:28 AM   #132
Fuzzymittenbrewing
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Ive heard of ppl overcoming that with more yeast but its kind od a crapshoot. The reason you had some krausen is sorbate doesnt kill yeat it stops them from multiplying

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Old 09-16-2013, 07:59 AM   #133
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Hey,

It looks quite interesting but can you please name the recipe and time taken to complete the recipe.

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Old 09-17-2013, 01:39 AM   #134
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Quote:
Originally Posted by Fuzzymittenbrewing View Post
Ive heard of ppl overcoming that with more yeast but its kind od a crapshoot. The reason you had some krausen is sorbate doesnt kill yeat it stops them from multiplying
I threw together a quick batch of a 1/2 gal of mott's apple juice and a packet of yeast...we'll see where this goes. I'm not going to drink 5 gallons of unfermented cider, brown sugar, apple juice concentrate and yeast - so it's worth a shot in the dark
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Old 09-17-2013, 04:28 PM   #135
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Quote:
Originally Posted by PamelaToledo
Hey,

It looks quite interesting but can you please name the recipe and time taken to complete the recipe.
I called it "Apple-soused" and start to when I started drinking it was about 30-45 days.
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Old 10-03-2013, 02:47 AM   #136
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Quote:
Originally Posted by jeffc View Post
I threw together a quick batch of a 1/2 gal of mott's apple juice and a packet of yeast...we'll see where this goes. I'm not going to drink 5 gallons of unfermented cider, brown sugar, apple juice concentrate and yeast - so it's worth a shot in the dark
Update: after 2 more weeks it's down to a little over 1.03. Seems to have made some progress in fermenting. I transferred it to a carboy and I'm thinking I'll pitch a packet of champagne yeast on top of it Saturday if there is no more movement - it's too sweet to drink right now.

Next time - no cider with potassium sorbate.
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