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Old 06-13-2013, 03:41 PM   #2251
Safa
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Aug 2012
Birmingham, Alabama
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Quote:
Originally Posted by CliffMongoloid
This made my bathroom smell like farts
.... Um, I don't think that was the graff
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Old 06-13-2013, 06:11 PM   #2252
dapete
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Apr 2013
Elk Grove, CA
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Quote:
Originally Posted by CliffMongoloid View Post
This made my bathroom smell like farts
I had this issue at the start of fermentation but adding yeast nutrients and energizer solved it right away.

 
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Old 06-14-2013, 02:45 AM   #2253
hunter_la5
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Jul 2012
New Braunfels, Texas
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Quote:
Originally Posted by hunter_la5
Just put a batch of this into my fermentation chamber. OG 1.055. Can't wait to try the finished product!
Kegged it today. FInished at 1.007, 6.3% abv. The sample I tasted was absolutely delicious, which was surprising for only 2 weeks old. I can't wait to try it after it has carbed up. I was originally planning on aging it for at least 3 weeks before tapping, but now I think I'll go ahead and serve it at a shindig I'm hosting next weekend.
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Old 06-16-2013, 09:24 PM   #2254
hbrookie
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May 2013
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Ack! I just bottled mine. I hope it ages well. Mine tasted like I was sucking on a vitamin C pill. Followed original instructions and quantities. FG 1.005.

 
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Old 06-17-2013, 04:37 PM   #2255
CHUM_
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Apr 2013
Scotts Valley, CA
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My FG is still dropping after 2 weeks (OG 1.060 down to 1.008).....tastes surprisingly good out of the hydrometer.

* mine was mixed with 1 gallon Belgian Wit +yeast and 1 gallon 2lb mix of DME) *

 
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Old 06-19-2013, 01:03 PM   #2256
TaylorBrewed
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Dec 2011
Elmira, New York
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Can someone please help me. I want to make this weekend. My question with out going through the 2000+ post is this. What type of Apple juice do you use ? 100% of course but most Apple juice say this but has some sort of additive or vitamin. Anything I should look out for. Also what type of results have you had with just Apple juice opposed to cider ? Thanks

 
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Old 06-19-2013, 04:40 PM   #2257
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Quote:
Originally Posted by TaylorBrewed View Post
Can someone please help me. I want to make this weekend. My question with out going through the 2000+ post is this. What type of Apple juice do you use ? 100% of course but most Apple juice say this but has some sort of additive or vitamin. Anything I should look out for. Also what type of results have you had with just Apple juice opposed to cider ? Thanks
When using store bought juice, just make sure it's:
1) 100% juice (no added sugar/flavors)
2) no preservatives

Ascorbic acid (vitamin C) is okay, but if there's anything else, I would stay away. From concentrate is also okay. I use juice from a bottle, but frozen concentrate can work nicely too.

For example, all the stuff I use for ciders (Tree Top, Motts, etc) lists the ingredients as "100% apple juice from concentrate: water, apple juice concentrate, ascorbic acid" or something similar.

I tried using store-bought, additive-free, pasteurized cider a couple times (not directly from an orchard), but I was never happy with the results. I don't know if that was because the cider was not "fresh" (likely had been sitting on the shelf for some time), or if it was just the brands I tried.
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Old 06-19-2013, 04:44 PM   #2258
hbrookie
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May 2013
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Quote:
Originally Posted by TaylorBrewed View Post
Can someone please help me. I want to make this weekend. My question with out going through the 2000+ post is this. What type of Apple juice do you use ? 100% of course but most Apple juice say this but has some sort of additive or vitamin. Anything I should look out for. Also what type of results have you had with just Apple juice opposed to cider ? Thanks
I use Motts for my ciders. It starts out a bit tart, but age it for 2 weeks after its done fermenting and it makes a good cider. Also, If you're a Costco member, the Kirkland brand doesn't have any preservatives either.

Just makes sure that there's not added sorbates or "vitamin C added". The sorbates will prevent fermentation (or at least slow it down to the point where it may as well not be fermenting) and extra vitamin C will make is really sour. If you go with unfiltered juice, don't forget the pectolase. That helps it clear so that it looks as delicious as it tastes.

 
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Old 06-19-2013, 07:31 PM   #2259
ender416
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Apr 2013
Posts: 11

just opened a bottle today - bottled on 5-16-13 ; Brandon O u r a genius
SO GOOD - when I poured it had a thick head now its leaving nice lace on the glass. Gonna have to make this again next cause its flying off my closet shelf. I might add a little more hops next time, also might go half motts instead of 100% whole foods fresh pressed to cut cost - maybe add some brown sugar or maple syrup? idk
took some to the restaurant for my coworkers to try and the head chef snuck a taste and demanded a bottle
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Old 06-19-2013, 09:40 PM   #2260
TaylorBrewed
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Dec 2011
Elmira, New York
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Thanks for the input guys. Can't wait to make this weekend

 
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