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Old 04-19-2011, 06:30 PM   #161
bkwing
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Aug 2010
Tampa
Posts: 11

Quote:
Originally Posted by maltoftheearth View Post
* I am using EC1118 yeast. Should I pitch one full yeast packet if I am doing half the total of the OP's recipe? Will that extra yeast create any issues?
As for your original question, the full pack won't hurt anything at all.

 
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Old 04-28-2011, 03:47 AM   #162
Zider
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Jul 2010
Quebec
Posts: 136
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Not bad at all!
Just tasted the dregs on primary. Pretty good. Could be a touch more appley but I topped up with apple juice so maybe that'll help. I made it with whatever yeast came with my framboise brewferm kit. It fermented quick. I'm carbonating then ageing. I dont care if cloudy. This apple juice not filtered.
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Old 04-29-2011, 11:48 PM   #163
habitat
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Apr 2011
Healdsburg, California
Posts: 3

Set this up per recipe. This is my first cider and I'm wondering if you guys think it is actually going yet or not - its been in the carboy 24 hours + and isn't bubbling the way I was expecting. Photo:



 
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Old 04-30-2011, 10:45 PM   #164
whitebirdfeathers
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Sep 2010
Chilliwack, BC
Posts: 155
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That's about what mine looked like for the whole three months. Don't worry, it will turn out great!
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Old 05-07-2011, 09:50 PM   #165
bpm2000
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Oct 2010
Seattle
Posts: 39

Bottled mine yesterday, 1 month in primary, 1 month in secondary. Pretty damned good! I am going to start consuming as soon as my tapadrafts carb up and will start another 5 gallons asap.

thx for the recipe
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Old 05-07-2011, 11:56 PM   #166
Zider
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Jul 2010
Quebec
Posts: 136
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Uhhh no ageing. Tastes fine to me.
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Old 05-14-2011, 10:22 PM   #167
Gremlyn
 
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Mar 2009
San Diego, CA
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Getting ready to make my next batch and this time I'm going to use malic acid and tannins from the brew store instead of teabags and a lime I just did a taste test/comparison of the juice with different concentrations and have settled on using 3/4oz per gallon. I haven't yet tested the tannins.
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Old 05-15-2011, 08:29 AM   #168
dantheman13
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Mar 2011
Las Vegas, NV
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Great recipe. I just did a "regular" cinnamon stick/maple syrup cider, but this might be my next go!
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Old 05-16-2011, 01:06 PM   #169
commonsenseman
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Feb 2011
White Bear Lake, Minnesota
Posts: 553
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Made a batch of this last night, woke up this morning to it bubbling nicely.
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"EC-1118 is a monster yeast. But it is also clean and quick. Like a humane serial killer."

1 Gal: Brandon O's-Graff
2 Gal: Big Ol' Barleywine
5 Gal: Graham's English Cider
5 Gal: Apfelwein
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Bottled: Traditional Wildflower Mead, Burnt Apple Braggot, Apfelwein, Big Ol' Braggot
Kegged: Wee Bit O' Honey

 
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Old 06-12-2011, 06:05 PM   #170
callmebruce
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Aug 2010
Marietta, GA
Posts: 138
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Thanks for the recipe. I started 5 gallons up. Actually followed the recipe! (well, I used Nottingham yeast rather than US05, as that is what I had). Have it in a swamp cooler trying to keep the temps in the mid to upper 60's.

 
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