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Old 04-05-2012, 05:06 AM   #11
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A little late, but no blow off needed with cider, it doesn't have the same denatured protein content to cause long-lived bubbles.

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Old 04-09-2012, 04:57 PM   #12
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Will there be enough live yeast after the 4 months to natural carb the cider?

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Old 04-10-2012, 11:29 PM   #13
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Never tried, I always keg... Once I tried it with some apfelwein and it was a no-go. maybe if you kick up enough when racking to the bottling bucket?

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Old 04-11-2012, 02:28 AM   #14
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Thanks, I'll let you know how it works out in a few months

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Old 04-11-2012, 01:18 PM   #15
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I messed around with different ways to bottle and naturally carb Apfelwein with mixed success before finally settling on a method that yields consistently good carbonation. I expect it would work equally well with Gremlyn's cider.

I prime with 1/3 gallon of apple juice, which gives a fairly low level of carbonation. You might use 1/2 gallon if you prefer more effervescence. I pour about half of the priming juice into the bottling bucket and then rack the Apfelwein onto it, being sure to kick up a little of the yeast sediment as Gremyln suggests. Then I pour the rest of the juice on top and leave it to sit for 20 minutes or so (covered with foil) while I do other brewing chores. Then bottle. I find that it takes a good 6-8 weeks before I have a good level of carbonation, but it gets there, and it's pretty consistent from one bottle to the next.

This process has worked for me. You might give it a go if your standard priming process isn't satisfactory for whatever reason.

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Old 06-05-2012, 12:17 AM   #16
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I checked in on mine just now.
I'm a bit worried.

It has been in primary for 5 weeks.
The reading shows 1.000 or 0%.

It has a sour like, but apple tasty (granny smith flavor).
It smells and tastes a bit like wine.
Cloudy, but I used unfiltered mill cider.

Thoughts, ideas, patience?

New to cider... nervous.

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Old 06-05-2012, 12:40 AM   #17
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Quote:
Originally Posted by H-Balm View Post
I checked in on mine just now.
I'm a bit worried.

It has been in primary for 5 weeks.
The reading shows 1.000 or 0%.

It has a sour like, but apple tasty (granny smith flavor).
It smells and tastes a bit like wine.
Cloudy, but I used unfiltered mill cider.

Thoughts, ideas, patience?

New to cider... nervous.
If you started at 1.050 and ended at 1.000 that would be 6.7% not 0%. Most cider needs a bit of age on it, especially when it goes dry. OP suggests 3-4 months. Let it age a bit.
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Old 07-25-2012, 01:37 AM   #18
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Quote:
Originally Posted by H-Balm View Post
I checked in on mine just now.
I'm a bit worried.

It has been in primary for 5 weeks.
The reading shows 1.000 or 0%.

It has a sour like, but apple tasty (granny smith flavor).
It smells and tastes a bit like wine.
Cloudy, but I used unfiltered mill cider.

Thoughts, ideas, patience?

New to cider... nervous.
You haven't even entered the patience phase... give it 4-6 months and then see how it is.
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Old 07-30-2012, 05:12 PM   #19
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The malolactic fermentation intrigues me. I've made apfelwine a few times with different (all organic and rather expensive) apple juices, and honestly I've been a bit underwhelmed. It's good if you consider it a wine, but I that's not really what I want to make. What do you think about pitching a very small amount of commercial lacto into the batch? If I do this, should I cut out the malic acid completely, or keep it in?

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Old 09-06-2012, 01:17 PM   #20
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Bottled it a few weeks ago with the apple juice as the sugar. Can't wait to test it!

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