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Old 04-10-2009, 04:51 AM   #1
Mar 2009
Posts: 38

im not even sure how its a 2 gallon batch with 1.5 gallons apple juice (cheap stuff) and i think 2 cans of concentrate(again cheap) the OG was 1.070

i used 1 packet of s-04 - i never expected it to come down this far

its been 17 days and im at 0.005

i was hoping for something sweeter . but really im more amazed than anything.

anyone else ever had such results?

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Old 04-10-2009, 12:49 PM   #2
Aleforge's Avatar
May 2007
Wentzville, Missouri
Posts: 1,232
Liked 4 Times on 4 Posts

70-75%... And some people say it doesn't attenuate as well as its claims.

Good Job!
PRIMARY - Irish Red
PRIMARY - Apple Bee Cider
PRIMARY - Dunkelweizen
PRIMARY - Orange Blossom Mead

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Old 04-10-2009, 01:11 PM   #3
Nov 2007
Spring Valley, Ohio
Posts: 1,379
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Welcome to the world of ciders, they'll do that. Oh and that is sweeter then any of my ciders has finished naturally, but I have yet to use an ale yeast.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

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Old 04-10-2009, 02:56 PM   #4
May 2008
Oakland, California
Posts: 1,415
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ale yeasts seem to stop around 1.005 to 1.001 or so from my experience, if you add more sugar it will dry it out further to <1.000. to get it sweeter is a whole 'nother beast though.
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

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Old 04-11-2009, 04:31 AM   #5
Mar 2009
Posts: 38

im thinking im just going to let it sit and age.... i dont see too much reason to mess with it

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Old 04-11-2009, 01:57 PM   #6
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
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Most of my ciders have gone under 0.995. Short of killing the yeast and back-sweetening, your only alternative is to use a non-fermentable sweetener.

Cider's flavor improves greatly with aging.
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