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Old 12-19-2009, 09:44 PM   #11
fineexampl
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May 2009
Edison, NJ
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Quote:
Originally Posted by HOP-HEAD View Post
By full-boil, I assume you're referring back to beer brewing, correct? I mean, there's really no advantage, and actually several disadvantages, to boiling for a cider, correct?

If you did mean beer, as I assume, I do perform all full boils. I have simply added the campden because I have a bottle full of 'em and haven't seen any down side to doing so... not sure that it's helped, but it certainly hasn't hurt. I've read many threads and other articles that state that chloramine will not boil out... and my water's got plenty of chloramine.
No i meant cider. I full boiled a few gallons of mine to dissolve some brown sugar. I didn't need to i suppose, but i felt it needed. I planned on using a fining agent later on anyway. (gelatin in this case)

Quote:
Originally Posted by HOP-HEAD View Post
So........ anyone have much experience with Lactose? I mean, how much really is 1/2 lb in about 5 gallons? .... dessert wine sweet...? Or more like one of those carbonated smirnoff drink things kind of sweet?

The wife likes these types of things on the pretty sweet side... but being first go around on this cider thing, I'm not sure how much to expect out of each ingredient.

Also: Are there other commonly used unfermentable sugars for the same purpose? I'm lactose intolerant.... and though it for her, I'll have to have a few myself.
My wife is lactose intolerant as well. I experimented with some of my cider before racking to secondary and sweetened it with stevia. I haven't yet done the math on how much to use for 5+ gallons, but it shouldn't be too much. I planned on using the drops in alcohol base vs. granulated as it seems like it'd be better in the long run and we use it regularly anyway and like it's taste enough to try it out.

Quote:
Originally Posted by gratus fermentatio View Post
Boiling the juice will set the pectins & make for a VERY cloudy cider, it will also diminish the apple flavour. If the juice is pasteurized, no need for campden. Do you plan on using water in your cider recipe? The lactose is not fermentable and will both sweeten & add a little body/mouthfeel to your cider. Regards, GF.
Cloudy never bothered me much, but i like witbiers and such and they're usually that way on purpose.

 
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Old 12-22-2009, 11:35 AM   #12
HOP-HEAD
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Oct 2008
West Michigan
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She's bubbling away right now. Started at about a bubble every ten seconds or so after about 24 hrs of lag time, now she's on a steady bubble a second going into day three.

Do ciders usually generate any kind of a crausen similar to beer, though? It seems odd that it has zero head of any kind... just cider with C02 bubbling up through it....

 
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Old 12-22-2009, 02:45 PM   #13
jacob1484
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Dec 2009
lower alabama
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Quote:
Originally Posted by HOP-HEAD View Post
She's bubbling away right now. Started at about a bubble every ten seconds or so after about 24 hrs of lag time, now she's on a steady bubble a second going into day three.

Do ciders usually generate any kind of a crausen similar to beer, though? It seems odd that it has zero head of any kind... just cider with C02 bubbling up through it....
My first cider is nearing completion right now and it never had even a little krausen. I used white labs sweet mead yeast instead of Notty but I don't think that it will be that much different from what I've read.

 
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Old 12-22-2009, 04:07 PM   #14
OhioriderAaron
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Dec 2009
Columbus, OH
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My cider is fermenting away and also has almost no krausen! I was fully expecting tons of bubbles n such! Doesnt smell the greatest either.
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Old 12-22-2009, 11:23 PM   #15
khiddy
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Apr 2009
Portland, OR
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Quote:
Originally Posted by HOP-HEAD View Post
Do ciders usually generate any kind of a krausen similar to beer, though? It seems odd that it has zero head of any kind... just cider with C02 bubbling up through it....
There will be very little krausen, because there aren't many proteins in the cider to link and create long-lasting bubbles, as there are in beer. Cider doesn't leave lacing on the glass for this same reason.
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Old 12-22-2009, 11:34 PM   #16
Matrix4b
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Nov 2008
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After doing some research on Lactose, I have found the 1/2 pound of Lactose in 5 gallons of liquid is equal to 5% the amount of Lactose in Milk. Something to consider.

I was checking this out to see how much it is and if it is truly something to worry about for those that are only mildly intolerant vs highly intolerant. I plan on adding 1 pound Lactose to a 5 gallon batch of orange vanilla mead that I am making. Sort of a creamcyle.

Just my 2 cents.

 
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Old 12-24-2009, 01:26 AM   #17
C2H5OH
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Dec 2009
North Wales, PA
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You could ferment it out to dry, and then back sweeten to your liking (or more sugar to meet your wife's liking) with regular sugar just before you drink it. Like adding sugar to iced tea in the summertime.

...Just a thought.

cheers into the New Years!

 
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Old 01-09-2010, 01:29 AM   #18
HOP-HEAD
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Oct 2008
West Michigan
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So I'm getting close to racking time.... should I add the lactose and raspberry flavoring as I rack to the secondary or should I add it to the bottling bucket later on when I also intend to add 4 oz of priming sugar?

 
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Old 01-13-2010, 02:56 AM   #19
BaronIV
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Dec 2009
minnesota
Posts: 58

Quote:
Originally Posted by HOP-HEAD View Post
So I'm getting close to racking time.... should I add the lactose and raspberry flavoring as I rack to the secondary or should I add it to the bottling bucket later on when I also intend to add 4 oz of priming sugar?
the lactose and the flavoring could be added when you rack or when you bottle, shouldn't make too much of a difference.
the priming sugar, on the other hand, must be added right before you bottle.

 
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