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Old 11-19-2006, 05:35 AM   #1
DARK
Recipes 
 
Sep 2006
North GA
Posts: 12


Greetings all,

I went ahead and brewed a 3.78L batch of cider. Here's the recipe I used:

3.78L flash-pasteurized cider from North GA

11 oz. dextrose

2.5g pectinase

2.5g yeast nutrient

5g Lalvin yeast (I don't remember the strain)

It's been fermenting for about a month now and is a beautiful yellow-gold color. I'll probably rack once then bottle.

 
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Old 11-19-2006, 03:23 PM   #2
NurseNan
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Aug 2006
BC, Canada
Posts: 245
Liked 3 Times on 3 Posts


If you read through some of the other cider threads, you might consider bulk again for a period of time,
(say 6 months) after racking to secondary. Cider needs time to condition.

Just one opinion of course.
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the Nurse wants to know

Primary
nothing
Secondary
Date Mead, Oatmeal Cookie Braggot, Fox in Sox Gruit
Aging
Hard lemonade, Cyser, Golden Plum Mead
Ginger-Orange Mead,
Agave Mead, Chocolate/Cinnamon Mead, Heather mead,
Bottled/Drinking
Heather Ale, Emerald Honey Kolsch, Hobgoblin clone, Terror of the Ewes Oatmeal Stout,
Kilt liftin' Wee Heavy, Soggy Doggy English Brown Ale, Saaz/Perle Mead, Cinnamon Mead, Shiraz,
Sauvignon Blanc, white merlot, Elderberry Mead, Vanilla Mead

 
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