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Old 02-04-2009, 01:19 PM   #1
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Default Average SG of apple juice

I was wondering what is the average SG of apple juice fresh pressed vs. edworts Motts (before adding sugar) or whatever brand you use.

I have been getting juice from two orchards next time I'm going to take an SG reading before adding anything.

One orchards juice is much darker and seems to be more viscous then the other.
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Old 02-04-2009, 02:58 PM   #2
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I just bought some President's Choice Apple Juice, not from concentrate, that was on sale at Jewel, the SG came out to 1.050. Not sure about fresh squeezed or natural cider.
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Old 02-04-2009, 04:24 PM   #3
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Around 1.050, winesaps are a bit higher (only single variety juice I've used).
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Old 02-04-2009, 05:12 PM   #4
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So far I've used many different jug ciders and juices, usually they all come in at around 1.048-1.058. Treetop/Motts/hanson's and similar come in at 1.050, cheap-o store brand comes in a bit lower, 1.048-1.050, Martinelli's is 1.055 (IIRC my notes are all packed away in boxes from the move). Cloudy ciders clock in at a higher amount usually, from 1.052-1.058, the latter being fresh pressed from a local orchard, but it really varies on their blend.
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Old 02-04-2009, 05:22 PM   #5
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Is there anything to prevent one from just pitching an ale yeast like Safale US-05 into Martinelli's? I know that the ApfelWein threads talk about wine yeast and added fermentables, but I am looking more for a hard sparkling cider than a white wine style Apfelwein.

Or is that over simple approach: No added sugar, no sulfites, etc just asking for trouble?
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Old 02-04-2009, 06:09 PM   #6
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Quote:
Originally Posted by de_ronde View Post
Is there anything to prevent one from just pitching an ale yeast like Safale US-05 into Martinelli's? I know that the ApfelWein threads talk about wine yeast and added fermentables, but I am looking more for a hard sparkling cider than a white wine style Apfelwein.

Or is that over simple approach: No added sugar, no sulfites, etc just asking for trouble?
White labs has a english cider yeast maybe you would want to try that. I have yet to add anything other then sugar to any of my ciders.
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Old 02-04-2009, 06:14 PM   #7
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I actually prefur no added sugars in my ciders. also, the english cider yeast from white labs makes a pretty good DRY cider, very wine-like, I still say grabbing up some basic juice/cider and pitching s-04 into it will work quite well for most people.
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Old 02-04-2009, 06:15 PM   #8
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Quote:
Originally Posted by Freezeblade View Post
So far I've used many different jug ciders and juices, usually they all come in at around 1.048-1.058. Treetop/Motts/hanson's and similar come in at 1.050, cheap-o store brand comes in a bit lower, 1.048-1.050, Martinelli's is 1.055 (IIRC my notes are all packed away in boxes from the move). Cloudy ciders clock in at a higher amount usually, from 1.052-1.058, the latter being fresh pressed from a local orchard, but it really varies on their blend.
so it's only about a .008 difference between filtered pasteurized supermarket juice and fresh pressed.

I'm thinking of adding nothing and pitching white labs english cider yeast on my next batch. And then kegging it.
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Old 02-04-2009, 06:21 PM   #9
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Quote:
Originally Posted by Freezeblade View Post
I actually prefur no added sugars in my ciders. also, the english cider yeast from white labs makes a pretty good DRY cider, very wine-like, I still say grabbing up some basic juice/cider and pitching s-04 into it will work quite well for most people.
Good info. So what would be the reason for the "Dryness" I have seen some posters say that this is from a higher ABV. From this post alone I'm thinking of staying away from the WL. SAFALE S-04 is considered a dry ale yeast right?
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Old 02-09-2009, 09:24 PM   #10
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Quote:
Originally Posted by Firstnten View Post
Good info. So what would be the reason for the "Dryness" I have seen some posters say that this is from a higher ABV. From this post alone I'm thinking of staying away from the WL. SAFALE S-04 is considered a dry ale yeast right?
the dryness is relative to how low the gravity drops (less sugar left, less sweetness, higher abv) s-04 is an english ale yeast, and has has flocculation, which helps with clarity. i didnt want a very dry cider either, so i just pitched half a packet in 2 1 gallon jugs each. SG was about 1050 and its at 1014 now, which is in the neighborhood of 4.8-5%. i tasted it when i took the gravity and it was delicious, not overly sweet, almost a little sour, and a tad bit of warmth. it was slightly carbed and tasted perfect to me.
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