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Old 03-30-2010, 02:23 PM   #11
XanderBrew
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Sep 2009
Holland, MI
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If anyone has any ideas???

Thanks!!!

 
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Old 03-30-2010, 09:03 PM   #12
KayaBrew
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Nov 2008
Jay, Adirondack Mountains, NY
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Did you add sugar to it? Apfelwein calls for 2 or more pounds of sugar per 5 gallons.
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Old 03-30-2010, 09:53 PM   #13
ghpeel
 
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Jan 2009
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I would swear you bought juice with preservatives if you hadn't already said otherwise. Apple juice + any yeast will drop to damn near 1.000 in no time for me. I dunno....
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Old 04-05-2010, 01:44 PM   #14
XanderBrew
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Sep 2009
Holland, MI
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I used Apple Cider from the Grocery Store, so my guess now, by everyones comment would be that it had Potassium Sorbate, I will go back to the store and check. If it did, am I screwed? My wife just NEEDED a cider didn't she!!! LOL!

Should I scrap and start over? Any good recipes or ideas? Or could this be salvaged?

Thanks

 
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Old 04-05-2010, 01:54 PM   #15
johnnyo1977
 
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Nov 2009
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it looks like the yeast is working. I would let it set in the corner of the basement. the Champain yeast will still do the job at 68 I have had my frementation temp down to almost 60 and still worked fine. I would pitch another round of enigizer and nutrients and see what happens. you have invested this amount of time so don't give up now.
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Old 04-05-2010, 02:59 PM   #16
PT Ray
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Aug 2005
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I've been brewing a good bit of cider recently. I haven't seen any apple juice with sorbate, some of the fruit blends did. I had some Great Value juice, one pound sugar, areated with pure O2, added yeast nutrient and pitched some Windsor slurry. The Windsor tore through it in about 2 weeks. Went from 1.058 to around 1.002. Next batch I used juice from Aldi's, left out the sugar, areated and pitched WL 002 English Ale slurry. After a month it went from 1.048 to 1.012.

I have two batches right now that are a bit of a test between Great Value and Aldi's juice. With all things equal I want to see if one ferments better than the other.

 
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Old 04-24-2010, 11:30 PM   #17
XanderBrew
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Sep 2009
Holland, MI
Posts: 28

I am pretty certain that my cider had PS in it, with that said, it has been in the secondary for over 3 months and it is sitting at 2% and hasn't moved for the last month.

Since PS is a yeast inhibator not really a killer, is it worth trying to do starter this time and get the yeast live and re-pitch? I just can't seem to give up on this batch, but am just about too and dump it and start over with the right receipe this time.

Thoughts?

 
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