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Old 03-29-2010, 03:48 AM   #11
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Got a gallon of fresh pressed cider from an orchard at home, so I'm gonna scale this down for that. One question I have tho, I read elsewhere that adding fresh apples in the secondary could add some extra flavor and possibly some sweetness. What does everyone else think about this?

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Old 04-24-2010, 07:53 PM   #12
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Just gave this recipe a try. More in a few weeks.

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Old 05-05-2010, 04:02 PM   #13
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Anyone had any bottle bomb issues bottling this recipe? I've had mine in the secondary for about half a week and plan to bottle per the recipe in another week and a half. It's my first attempt at cider, and this post had me wondering about bottle carbing it.

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Old 05-05-2010, 05:09 PM   #14
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I made this a few weeks ago and it is quite delicious! Just gotta watch out cause it will get you!
As for carbing, since it is a dry cider, you should have no problem with cause when I made it the FG was plently low

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Old 05-05-2010, 05:39 PM   #15
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Great. Yeah, my gravity was right on mark at .998 when I racked to the secondary on Sunday. Thanks.

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Old 05-18-2010, 06:12 PM   #16
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Quote:
Originally Posted by summersolstice View Post
No, but you'll fall to the ground and won't be able to get up
After drinking a quart of the Johnny Jump Up
I'm pleased to see I'm not the only Christy Moore fan in these parts.

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Old 06-11-2010, 12:49 PM   #17
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Turned out fantastic.

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Old 06-12-2010, 04:37 PM   #18
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I mixed up a batch as per instructions a week ago today.
Today the airlock is still bubbling, ~1 bubble every 2 seconds. (using 3 piece airlock on a 6.5 gal Ale Pail)

Should I wait till the bubbling stops to secondary? or follow the instructions and transfer today?

Wal-Mart has 96oz bottles of Apple Juice, no sugar added, no preservatives, no added vit C, for a $1.50, so I'm stocking up to try different recipes.



Side note; Just out of curiosity, after reading a thread abt using bread yeast to make cider, I made a one gal batch (same recipe) using 1/2 pack Fleischmenns rapid rise yeast. It stopped bubbling after 5 days and is now settled out fairly well.
Did high alcohol levels kill the bread yeast? If so I'm guessing that it wont carb and will be still cider(?)
I'll let you know how it turns out.

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Old 06-12-2010, 07:00 PM   #19
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Take a gravity reading. If you're within one or two points go ahead and transfer it.

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Old 06-20-2010, 12:50 AM   #20
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I'm just about to make this, but cannot find the yeast listed in my area. Can somebody help me choose an appropriate one from this limited list that is available to me. I'm itching to get started.

heres what i have to work with:
http://store.defalcowines.com/cart.php?target=category&category_id=366

i'd prefer it if i could use a dry yeast, but i'll use a liquid one if its really required.

Thanks All.

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