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Old 02-02-2013, 04:20 AM   #61
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Originally Posted by ameliabrewery View Post

Did you follow same recipe/steps and just change the yeast?

What did you do to bottle? Add any sugar to bottling bucket?
Same recipe/steps diff yeast yes, used Red Star Côte des Blanc.
I let it ferment all the way down then backsweetened to taste with concentrate. Waiting to pasturize.
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Old 02-05-2013, 04:41 AM   #62
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Heres how it turned out, never ended up pasturizing because it didnt really carb up. I only used one can of concentrate to backsweeten so possibly not enough sugar? Possibly could have used a little corn sugar as well, AH no matter its absolutely yummy. The fiancee is demanding this always be in the pipeline.

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Old 02-05-2013, 06:24 PM   #63
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All the apple juices I've seen thus far have vitamin c added. Will this affect fermentation?

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Old 02-05-2013, 06:50 PM   #64
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All the apple juices I've seen thus far have vitamin c added. Will this affect fermentation?
No, your good to go with that added
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Old 02-05-2013, 06:59 PM   #65
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Awesome, I'll get going on my Blueberry Apple Cider soon. Thanks.

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Old 02-05-2013, 09:30 PM   #66
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Hi all -
Just wanted to confirm the bottling time for this cider after the 2 wks primary and 1 wk secondary ferments. Thanks!

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Old 02-05-2013, 09:54 PM   #67
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Thats how I did mine

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Old 02-10-2013, 03:06 PM   #68
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little help.........
i've been checking the stores for apple cider. i found some all natural, not from concentrate. says no preseratives but the label says contain molic acid (vitamin C) will that throw off the reciepe? other question...i see someone in the post used Mott, and someone else used unfiltered cider from a mill. ones clear and light and one is cloudly and thick. it's ok to use either?

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Old 02-10-2013, 03:50 PM   #69
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this sounds quite tasty. I might try this with some golden raisins added in .
Are you using 5 gallon cider or juice ?
Do you use any campden tablets ?

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Old 02-10-2013, 03:59 PM   #70
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little help.........
i've been checking the stores for apple cider. i found some all natural, not from concentrate. says no preseratives but the label says contain molic acid (vitamin C) will that throw off the reciepe? other question...i see someone in the post used Mott, and someone else used unfiltered cider from a mill. ones clear and light and one is cloudly and thick. it's ok to use either?
Mott I have not looked at but I think it is filtered apple cider , the ready to drink kind like a bottle of snapple. Unfiltered cider is probably the best choice as wine needs substances that come from the skin and pulp and filtering probably removes these . The reason I toss in ground up oranges and lemons in my dandelion wine , well that and flavor .
At least that is my uneducated guess since I only make dandelion wine .
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