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Old 07-08-2010, 09:18 PM   #101
Edcculus
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Jun 2007
Greenville, SC
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Decided to give this one a go. Had some Wyeast 1275 on hand, so I pitched that. I wish I would have had a more flocculent yeast, but we'll see how it turns out!



 
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Old 07-09-2010, 01:50 PM   #102
beerisgood
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Dec 2009
Jackson
Posts: 35

I brewed a batch last night using Nottingham.



 
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Old 07-09-2010, 10:44 PM   #103
HarkinBanks
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Jun 2009
Wayne, PA
Posts: 678
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On to batch #3 of this one. Batch #1 was per the recipe and was amazing, just fantastic. Batch #2 was from local, very expensive, fresh pressed cider last fall and turned out really poor. It is not tart at all and I hope it may get better, but it is looking like it is going to go down the drain after 10 months. So a word to the wise, stick to the cheap store bought apple juice, it is perfect for this recipe.

 
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Old 07-10-2010, 03:50 AM   #104
Freezeblade
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May 2008
Oakland, California
Posts: 1,415
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Quote:
Originally Posted by Edcculus View Post
Decided to give this one a go. Had some Wyeast 1275 on hand, so I pitched that. I wish I would have had a more flocculent yeast, but we'll see how it turns out!
I have brewed it with the WL equlivent, WLP023. and it worked out awesome.

beerisgood: should turn out well.

Harkin: I've never tried it with anything fancier than "Simply Apple" but that's a good mental note for the future.
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Old 07-12-2010, 02:27 AM   #105
beerisgood
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Dec 2009
Jackson
Posts: 35

my starting gravity was 1.050. after 24 hours i started getting bubbles in the airlock but that has pretty much stopped now after just 3 days since pitching. tempurature is 76F.

should i be worried about a stuck fermentation or is that about average since my SG was lower?

 
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Old 07-12-2010, 03:17 AM   #106
copper
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Jun 2010
Arlington, TX
Posts: 113
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I pitched mine with 775 as well over an unfiltered organic apple juice from a whole foods store. Primary for two weeks only and it is down to 1.004 from 1.052. Taste at racking was very dry. Hoping the juice I used to top up in the secondary puts enough sweet back into it, but could be that the aging will give it the refinement that it needs.
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Old 07-12-2010, 05:23 AM   #107
Gremlyn
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Mar 2009
San Diego, CA
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The drier it is, the longer it takes to taste good... Did you kill the yeast? Otherwise it'll ferment out the new sugars.
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Old 07-12-2010, 11:20 AM   #108
copper
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Jun 2010
Arlington, TX
Posts: 113
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Longer isn't bad for me and I like a dry cider. Just a bit concerned that it's gotten too dry to drink, but I'm willing to let it do it's thing and see how it is near the end of the year.
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"Without a doubt the single and most dramatically significant thing that can spoil the taste of your beer is...worrying." -C. Papazian

Primary: Hefewiezen II
Primary:
Bottled: Viginti Irish Red, Deception Cream Stout, EdWort's Apfelwein
Drinking: Deception Cream Stout, Apfelwein

 
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Old 07-13-2010, 07:20 PM   #109
Gremlyn
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Mar 2009
San Diego, CA
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Quote:
Originally Posted by copper View Post
Just a bit concerned that it's gotten too dry to drink...
No such thing!
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Old 07-14-2010, 04:31 AM   #110
beerisgood
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Dec 2009
Jackson
Posts: 35

i was concerned about a stuck fermentation so i took a gravity reading. i started with 1.050 and now have 1.010. since it is supposed to finish at 1.002 it looks like i am in good shape. i tasted the sample and it was cider-like with alcohol and no funky bacterial tastes.

QUESTION: i brewed a 4.5 gallon batch in a 5 gallon bucket. my only carboy is 6.5 gallons so i will need to secondary in a clean 5 gallon bucket. do i need to top up like i would with a wine to reduce the headroom?

if so, should i top up with good clean water or more apple juice?



 
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