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Old 11-19-2006, 05:35 AM   #1
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
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.
the Nurse wants to know

Date Mead, Oatmeal Cookie Braggot, Fox in Sox Gruit
Hard lemonade, Cyser, Golden Plum Mead
Ginger-Orange Mead,
Agave Mead, Chocolate/Cinnamon Mead, Heather mead,
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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