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Old 11-09-2010, 08:36 PM   #21
johnnyo1977
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I only heated about a gallon to disolve the sugar the rest of the cider was added to the primary to warm to room temp before adding yeast. I do not heat all the cider and I do not boil it either. If you want it sweeter you should use splenda so as not to start fermentation again.
Did you use this recipe???

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Old 11-09-2010, 09:08 PM   #22
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Johnny,

Are you using actual cider or apple juice like some others?

Thanks.

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Old 11-09-2010, 11:46 PM   #23
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No, I just found this website today. really all we did was filled a 6 gallon carboy, added 5 pounds of white sugar and one package of champagne yeast and let it sit. Im thinking we should have bottled it when we tasted it because it was so good, but just pretty dry.

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Old 11-10-2010, 04:19 AM   #24
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hi yambro44 I am using cider. Try using S-05 beer yeast or a wine yeast other than champagne yeast. The champagne yeast ferments out below 1.000 making it dry. The S-05 will stay above 1.000 making it more sweeter because there will be some sugar left over.

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Old 11-10-2010, 01:48 PM   #25
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hi yambro44 I am using cider. Try using S-05 beer yeast or a wine yeast other than champagne yeast. The champagne yeast ferments out below 1.000 making it dry. The S-05 will stay above 1.000 making it more sweeter because there will be some sugar left over.
Thanks Johnny. I have some 05 as well as some wine yeast (Montrachet I think).
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Old 11-11-2010, 07:40 PM   #26
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Got my cider!

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Old 11-11-2010, 09:59 PM   #27
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Nice looking jugs. Where is the cider from?

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Old 11-11-2010, 10:06 PM   #28
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Nice looking jugs. Where is the cider from?
Whitehouse all natural, from Publix.
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Old 11-12-2010, 01:24 PM   #29
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Hey all - glad to see the cider interest. Just curious why you would heat your cider? That denatures the flavor and I have never had a problem disolving sugar by simply stirring it in (just takes some extra stirs). Just sayin'

Also have you ever try Wyeast's Cider yeast? Right now I have a beta testing event at my house, it will be interesting to see how the yeasts do in my batches. I pressed about 200 gallons of cider this year and put about 100 of it in glass. Very interested to see if all the chatter about the yeasts really plays a role. Have some cool test batches going as well

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Old 11-15-2010, 01:42 PM   #30
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I only warm about a gallon of cider to disolve the sugar. I just started doing it that way and have not changed.

I did use a english cider yeast for a three gallon batch that used 3 lbs of sugar and a had full of oak chips and a had full of golden rasins. it turned out ok it was a little dryer than i like. It is forced carbed and has gotten better over the month.
I prefer a yeast that stays on the semi sweet side.

WOW... that is a lot of cider. Please keep us informed about your findings. what were the different yeasts that you used?

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