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Old 02-20-2009, 01:16 PM   #11
jawats
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Also, I started getting fermentation bubbles yesterday afternoon. It started faster than I expected.

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Old 03-20-2009, 10:26 PM   #12
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I am assuming that it is okay to bottle this in regular beer bottles. This is my first batch and it is ready to bottle. Do I need to be concerned about the carbination levels?
Thanks,

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Old 03-26-2009, 07:58 PM   #13
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hey brewinjack,
this is my first post so bear with me please. great looking recipe. im new to brewing anything and i have a couple questions:

1. why not use the high quality apple juice for the whole batch? too expensive? too much sugar?

2. i live in an area where there are a lot of apple orchards and fresh apple cider is available all over the place. could i substitute this apple cider instead of the store-bought juice? i know to make sure it has no preservatives. if so, would you still use a high quality store-bought juice for the priming?

3. if you think the cider is a bad idea, maybe use the sams choice for the first fermentation then real apple cider for the primer? it may be hard to tell sugar content of this local cider as there are probably no nutrition facts on the label.

thanks for the help!

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Old 04-02-2009, 01:17 AM   #14
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Nice ... I like the simple approach. But no yeast nutrient? I'd only assume that if you added nutrient the %alc would go up and the cider would be dryer. I am still brewing my first batch of cider so clearly I have no experience with this.

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Old 08-14-2009, 01:08 AM   #15
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Mine fermented to 1.008, but it certainly isnt 'clear.' Bottling tomorrow hopefully! I tasted it, and it has a nice apple taste to it even now, but im hoping the juice i use to prime with (not sure yet..) adds to it!

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Old 09-19-2009, 01:13 AM   #16
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Just finished making my first batch of this a few minutes ago. A few variations. Disolved 1 pound of dark brown sugar into one of the quarts in a saucepan. Cooled this and added it half way through pouring in the rest of the juice. Used Safale-05 yeast. I think I may split it after primary. Juice carb half and put the other half on fresh frozen blueberries in a secondary.

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Old 01-13-2010, 04:39 PM   #17
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I was curious if anyone knows how this recipe will work out with Safale S-04 instead of the recommended Nottingham. Just curious, because I would like to try this and I have an extra packet of S-04 on order.

Thanks in advance.

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Old 01-18-2010, 01:29 AM   #18
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Quote:
Originally Posted by darkdork View Post
I was curious if anyone knows how this recipe will work out with Safale S-04 instead of the recommended Nottingham. Just curious, because I would like to try this and I have an extra packet of S-04 on order.

Thanks in advance.
Its been awhile since I checked this site. Dark yeah, S-04 isa great yeast and will work just fine. Notingham is just most often the pick of the litter of dry cider yeast.

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Old 02-06-2010, 05:57 AM   #19
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A few questions.

1. Can I get away without using yeast nutrient?

2. I'm going to make two batches, one normal and one "strong." I'm wantin to make this puppy as alcoholic as I can with it still tasting good. How much sugar can I add and get away with? Also should it be regular or
brown sugar? I have Nottingham, sf-04, white wine, and champagne yeast. Thoughts?

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Old 03-27-2010, 05:07 PM   #20
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I just finished bottling a 6G batch of this. I accidentally bought Wyeast 4632 dry mead instead of 4766 (someone put it in the cider yeast section at AHS) and the uncarbed bit I sampled today tasted fantastic. It fermented down to roughly .995 (I'm still having trouble getting my hydrometer to stay still) and fermentation was really fast, I only saw bubbles for maybe three days and it was perfectly still the last week. I can't wait until it gets a little age on it.

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