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Old 10-10-2010, 02:02 AM   #1
goodwood
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Default i think i need a blowout tube!



after 3 hours, it is bubbling like crazy. we put some extra honey on this one. whoaa


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Old 10-10-2010, 02:17 AM   #2
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WOW!!!


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Old 10-10-2010, 02:33 AM   #3
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Woah, I've never seen anything like that in a cider.
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Old 10-10-2010, 02:46 AM   #4
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What yeast are you using?
Like a Hef or something?
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Old 10-10-2010, 02:47 AM   #5
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that's a freakin cider?!!???!
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Old 10-10-2010, 06:31 AM   #6
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White champagne yeast. I forget the exact kind but it said it was enough for 6 gallons. We started te yeast before we started so it had some time to get active. It was fresh cider directly from the orchard. 60 bucks for 10 gallons. Haha. It would have been a bit cheaper if we brought our own containers.

If my buddy contained the yeast activity and this turns out good, well be making more.
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Old 10-10-2010, 06:33 AM   #7
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The solid brown specks are cinnamon, and the one in the back has pears in it
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Old 10-10-2010, 07:15 AM   #8
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I'm wishing I left that much head room in my apfelwein. I filled (According to recipe) up to the neck, and have got a decent bit of krausen in my airlock after about 6 hours. I used Vintner’s Harvest CL23 yeast in mine, and the juice was just treetop no additive.

To the OP, about what temp are you fermenting at? Mine is around 75* (trying to get lower with wet towels, and looking for a used freezer on CL).

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Old 10-10-2010, 03:20 PM   #9
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Quote:
Originally Posted by HexKrak View Post
I'm wishing I left that much head room in my apfelwein. I filled (According to recipe) up to the neck, and have got a decent bit of krausen in my airlock after about 6 hours. I used Vintnerís Harvest CL23 yeast in mine, and the juice was just treetop no additive.

To the OP, about what temp are you fermenting at? Mine is around 75* (trying to get lower with wet towels, and looking for a used freezer on CL).
Itwas still upstairs so 70-72 degrees. 65 downstairs. What are good temps for cider?
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Old 10-10-2010, 07:33 PM   #10
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cooler is better generally, it will be happier at 65 degrees.

I get big heads of krausen a lot with fresh cider. Usually not so much with ale yeast, but adding honey or malt can make it get a big head. I


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