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Old 12-03-2006, 07:57 PM   #11
skou
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Oh, 5% or even 6% is well within the limits for most yeasts. Your champagne yeast will probably be capable of 18%.

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Old 12-03-2006, 08:07 PM   #12
crisis
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I'm not sure what you mean by mellow out, but it seemed pretty light without any dominating flavors when we tasted it this weekend. But again, in hindsight I don't think we should have added as much water from the boiled spices.

What do you guys think? Would it have been better to use 5 gallons of cider and boil the spices in one of the gallons of cider?
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