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Old 07-20-2005, 04:01 PM   #1
Jul 2005
Posts: 4

I posted this in the cider section, but since this is a wine making method and will most likely get more views here, I went ahead and posted twice.

I am going to make some apple cider. I want to purge the bottle similar to champagne after secondary (disgorging)to remove the lees,dregs or yeast in the neck of the bottle. As far as I have read, the loss from the yeast purge is toped off with anything from cognac to more cider and/or sugar, then capped. However, if more sugar in any form is added, more yeast will grow. I have heard of both pasteurization and adding metabisulfite or a similar compound to kill off any residual yeast and keep the cider clear. Any thoughts or places to go for advice?

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Old 07-21-2005, 11:31 PM   #2
May 2005
Posts: 110
Liked 1 Times on 1 Posts

Read my reply in the cider section

Nothing - Out of room - have to bottle something before I can fit more on the aging shelf.

Lost count, too many damn carboys

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Old 08-20-2005, 03:25 PM   #3
ScottT's Avatar
Aug 2005
Hurst, Tx
Posts: 653
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I've always just sacraficed the first bottle I disgorge to topping off the others when their done.

What ever you use, don't add anything with additional sugar.

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