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Old 08-15-2011, 10:27 PM   #11
Yooper
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Jun 2006
UP of Michigan, Winter Texan
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Quote:
Originally Posted by LadyStabbsalot View Post
I started a dry cider about a month ago, a few days ago transferring it to the secondary carboy. I also added more apple juice mostly because I wanted more cider but also to see if I could cut the dryness a little. it seems to be fermenting still (some airlock movement) but there is something floating on top. dunno if it is an infection but if it is what do I do? It smells fine havent tasted it yet... if I bottle now can I save it?
If you add more juice, you added more sugars in the juice, which would restart fermentation. Each time you add fermentables, fermentation will restart. You don't want to bottle until fermentation is completely over. If you want to sweeten, you'll either have to stabilize with sorbate and campden and then sweeten it or use a nonfermentable sweetener. Sweetening + bottling = bottle bombs.
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Old 08-19-2011, 03:53 PM   #12
bushboar
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Aug 2011
North Syracuse, NY
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Do you think Safale US-05 would work with this recipe?

My local HBS doesn't carry cider yeast. Or would I be better off ordering some online?

I'm new to all this but US-05 seems to be popular for a lot of applications besides beer.

 
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Old 08-30-2011, 06:08 AM   #13
SteveHoward
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Adding another to my noob questions:

You said you added priming sugar before bottling, so I'm understanding this is sparkling. Did you have to do any kind of pasteurization to stop the fermentation after bottling? I'm reading that this is necessary, but just don't see the step in your process. I'd like to clarify whether or not it was necessary for you.

 
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Old 09-12-2011, 04:41 PM   #14
malweth
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Nov 2010
Wakefield, RI
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I was just looking through this recipe ... For my first cider, I'm interested in making a Dry English style this fall. How much sugar did you use for carbonation?

Quote:
Originally Posted by SteveHoward View Post
Adding another to my noob questions:

You said you added priming sugar before bottling, so I'm understanding this is sparkling. Did you have to do any kind of pasteurization to stop the fermentation after bottling? I'm reading that this is necessary, but just don't see the step in your process. I'd like to clarify whether or not it was necessary for you.
As I understand it, this is done to make a sweet sparkling cider. Sugar is added for both sweetness and carbonation, but the cider is pasturized in the bottle to stop carbonation (and prevent bottle bombs) while the cider is still sweet. -- I could be wrong... I haven't yet made a cider!
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Old 09-18-2011, 04:08 PM   #15
AWKBrewing13
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I just got my first keg system and am very interested in this cider/cyser. I was thinking about 2 weeks in primary, then age in the secondary for a couple months before racking to keg? what do you guys think?

 
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Old 10-24-2011, 06:12 PM   #16
BonnieJ
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Jun 2011
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So there's no risk of bottle bombs as long as it's finished fermenting? I searched for this because a friend of mine just gave me some cider that is fantastic - it's dry and sparkling. For some reason I had always thought I couldn't make sparkling cider, but now I'm starting to think maybe I can, as long as it's not sweetened. Sweetened doesn't appeal to me at all, but heck, this stuff is just fantastic.
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Old 10-28-2011, 10:13 PM   #17
AWKBrewing13
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Jun 2011
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I just got an oatmeal stout kit from Adventures in Homebrewing they gave me 4 lbs of grain and its an extract kit.

I love that store and they are very knowledgeable and helpful.

 
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Old 11-09-2011, 07:03 PM   #18
shorty
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Mar 2011
Mendota Heights, MN
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I just purchased 5 gallons of freshly pressed unpasteurized cider and followed this recipe exactly, being careful to warm up the cider and the white labs cider yeast to 70 degrees before pitching. I also gave it a 60 second shot of Oxygen before pitching and set it aside to ferment at 70 degrees. It started fermenting in half a day and after 24 hours is going gangbusters. I can not believe how easy this is after doing a bunch of all grain ale batches. If you have not done cider before, this seems like a great way to start.

 
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Old 12-20-2011, 04:51 AM   #19
elettieri
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Oct 2011
Santa Ana, CA
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How would you make a starter for this cider? I wouldn't want to use DME since I don't want to impart a beer flavor.

But Palmer says not to make a stater with simple sugars. So couldn't make the starter from apple juice or anything thing.

Thoughts?

.......maybe just use 2 vials be to sure?

 
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Old 12-20-2011, 09:36 AM   #20
malweth
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Nov 2010
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If you need a starter, I would use apple juice or cider and yeast nutrient. If you want the OG higher, add sugar. The nutrient is the important part. Simple sugars don't support yeast well on their own.

I'm not sure how well this would work for a long starter (i.e. a week on the stir plate).
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