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Old 03-02-2012, 02:24 PM   #9331
solbes
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I used windsor yeast to ferment my first batch last October. Went pretty well with the apple flavor just now coming to the forefront.

You could really use whatever yeast you want if you start it now. You could always rack to another carboy in 4-5 weeks if you're worried about it getting too hot later this summer.


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Old 03-02-2012, 08:48 PM   #9332
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Hey all
Does anyone know if ED used a yeast nutrient in his cider?

thanks



 
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Old 03-02-2012, 09:45 PM   #9333
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Quote:
Originally Posted by t3e871 View Post
I have all ingredients ready to go except I only have Lalvin D47 and Lalvin 71B 1122 wine yeast available. I have lots of ale yeast too. I'm leaning toward the 71B-1122 because it tolerates temps up to 86F and this batch will be sitting in my extra room closet all summer. I doubt it will get over 78F, but the D47 high temp range is listed at 68F. Any advice from the yeast/apfelwein experts?
I've been using the Lalvin 71B-1122 for mine and it is quite delicious directly from the semi-cleared carboy at 5 weeks....at 7 weeks, it was clear and even better. Not sure how much of this batch will actually make it to even being bottled!
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Old 03-02-2012, 09:54 PM   #9334
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Quote:
Originally Posted by slingshot81 View Post
Hey all
Does anyone know if ED used a yeast nutrient in his cider?

thanks
No he doesn't, if you do you will not get the sulfur smell that people describe.
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Old 03-02-2012, 10:07 PM   #9335
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No he doesn't, if you do you will not get the sulfur smell that people describe.
And by sulfur smell he means WHAT THE ****ING HELL IS THAT ROTTEN EGG SMELL smell. It is truly awful. My first batch you could smell outside.
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Old 03-02-2012, 10:33 PM   #9336
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Noone ever said that reproducing yeast smell good!

 
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Old 03-03-2012, 03:31 AM   #9337
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Currently making a 1 gallon batch.

I'm pumped
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Old 03-03-2012, 04:30 AM   #9338
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Quote:
Originally Posted by DarkBrood View Post
I've been using the Lalvin 71B-1122 for mine and it is quite delicious directly from the semi-cleared carboy at 5 weeks....at 7 weeks, it was clear and even better. Not sure how much of this batch will actually make it to even being bottled!


Whats up Darkbrood, I see you're in my neck of the woods....

Done a lil brewin have ya?
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Old 03-03-2012, 04:42 PM   #9339
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Made it today! 5 gal, followed recipe exactly...see you in a few months!

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Old 03-03-2012, 08:36 PM   #9340
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Quote:
Originally Posted by DarkBrood View Post
I've been using the Lalvin 71B-1122 for mine and it is quite delicious directly from the semi-cleared carboy at 5 weeks....at 7 weeks, it was clear and even better. Not sure how much of this batch will actually make it to even being bottled!

Oh, Nice! I used the 71b-1122 and pitched it last night...what is your FG with this yeast - does it come out sweet at all?


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