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02-25-2014 1:16 PM

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  • Posted in thread: Slow cider on 02-14-2014 at 01:05 AM
    Just before it turned cold here in November I squeezed 19 gallons of cider from an older full
    size golden russet. These apples are often on the higher side for sugar content, and the older

  • Posted in thread: Gravity Wal-Mart Great Value Apple Juice on 02-26-2012 at 09:38 PM
    According to the nutrition information, the juice should be 11.7 brix (grams sugar divided by
    grams per serving) - which converts to 1.047 SG.

  • Posted in thread: Questions about first cider on 02-11-2012 at 01:59 PM
    Cold crashing will not kill the yeast. Ale yeast more easily go dormant when chilled whereas
    some yeast can continue to slowly ferment in the refrigerator. Perhaps you are hoping to bottle
    carbonate t...

  • Posted in thread: John's 2011 "Wild" Perry experiment on 01-27-2012 at 12:23 AM
    Interesting. Thank you John

  • Posted in thread: 1st Time on 01-25-2012 at 11:28 PM
    Consider putting the two one-gallon batches into the shiny new 5 gallon carboy and topping up
    with 3 more gallons of juice?

  • Posted in thread: help me please on 01-25-2012 at 08:44 PM
    If I'm not mistaken, 1/8 cup is 1 fluid ounce - roughly translating to 30 ml (perhaps 26 grams
    for typical table sugar).I agree with Dinnerstick that young dry ciders tend to be quite sour
    and unpalat...

  • Posted in thread: Where do you get your cider apples? on 01-24-2012 at 03:30 PM
    Dinnerstick - I wish you lived near me too. Harvesting and pressing is a very pleasant social
    activity which seems to go better with at least 2 souls. Your sense of humor is an interesting
    dry one - a...

  • Posted in thread: Where do you get your cider apples? on 01-24-2012 at 03:12 PM
    The deer seem to love the whole thing - fruit, twigs, branches. When they get done with those,
    they work the bark off the trunk. Around here, they'll mangle apple trees (and conifers) under
    about 10' ...

  • Posted in thread: John's 2011 "Wild" Perry experiment on 01-24-2012 at 04:50 AM
    You seem to be leaning toward wine yeast, John, in part because it may form a more firm cake
    and in part because the ale yeasts yield a 'beer' character. I have been under the impression
    that the ale ...

  • Posted in thread: Where do you get your cider apples? on 01-24-2012 at 04:36 AM
    My apples are getting on 20 years old now, mostly on seedling Antonovka rootstock, and mostly
    field-grafted by myself all those years ago. The varieties are mostly heirloom with some
    classical cider v...


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