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Old 03-23-2009, 02:07 AM   #1
katskie
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Qu. I've started my first cider it's been fermenting for 2wks has really slowed down (not stopped tho)I'd like to put it into a secondary ferm. as I have used raisins. I had wondered if leaving them in there for too long might cause my cider to go bad, it's stored in my basement so it's cool. Also when going secondary can I leave in there for months with or without using super kleer?
Feeling a little unsure, I think I've read too many posts and can't make a decision. I want a good cider and have the impression leaving it for months is key.


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Old 03-23-2009, 03:24 AM   #2
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I think you got the right impression, bulk aging is generally the best way to go about aging a fermented beverage.


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Old 03-23-2009, 01:23 PM   #3
katskie
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OK age is a good thing!!
What about the Super Kleer could I do that right at the end before bottling?
My recipe indicates I do that in secondary but I'm not sure if I want to use it at all. Other than making the cider clear why would I need this?
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Old 03-23-2009, 01:30 PM   #4
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That's the only reason to use a fining agent. But time will almost always do the same, and all the while it helps age and mellow the brew.
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Old 06-10-2009, 09:53 PM   #5
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ok so I'm thinking of bottling, it been 3 months and people are keep asking me when it'll be ready!
My problem is I did a gravity reading and it's 90, which I'm presuming is 0% alchohol, so what have I done wrong or have I???
I put 2lbs of sugar in and there were bubbles it fermented for sure and to be honest it has a tasty mellow apple flavour definately tastes alchoholic almost wine quality so I feel I have something good. just not sure how I read the hydometer
Eager to bottle
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Old 06-10-2009, 10:02 PM   #6
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Don't worry - the reading you have means it has a specific gravity less than water. Guess what intoxicating by product of yeast eating sugars is less dense than water


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