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If you know the ingredients and you know the starting volume, then it is easy to estimate your starting gravity. Here's the rule of...
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Yeah , brewers tend to go for Safale yeasts, but 71B has an affinity for malic acid - the predominant acid found in apples. Its' a harsh...
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I fired up an unpasteurized cider from a mill that uses U/V light to kill off bad bacteria. The brix content was 15 so I added 3 cups of...
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Not gone down the path of batonnage, but pitching 71B and allowing the cider to sit for a year changes what you normally drink as a...
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Pectic enzyme will remove a pectic haze but that is not the only reason why a wine or cider looks torpid. If you don't degas, the CO2...
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