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Old 11-20-2010, 02:12 AM   #11
pstohs
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Nov 2010
Manitou Springs, colorado
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Thank You Calder, that information is priceless! I'm going to take a gravity reading tonight. It's been a full 10 days and it's still bubbling about every 10 seconds, sometimes faster.

I'm totally new at this; should I could crash the cider? I'm under the impression that it will stop fermenting once it's done with the sugar, right? Or maybe not. Once again I used Pasteur Champagne yeast. I'm not sure if that's a yeast that flocculates or not. Everything I've read says the cider takes 7-10 days tops, but I know there's a ton of sugar in there...

Thanks for confirming Fletch. I really appreciate all the help I'm getting and hope to be knowledgeable enough in the future to return the favor to someone else.

P.S. I'm pretty excited about the ABV now! I was happy with 6.5



 
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Old 11-20-2010, 04:16 AM   #12
pstohs
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Nov 2010
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Current Gravity is 1.031. Looks like it still has a lot of work to do.... Smelt like vodka, strong fumes. Tasted pretty darn good.



 
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Old 11-20-2010, 04:23 AM   #13
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I get 1.092 OG. Really depends on what the gravity of the juice was, and that varies (I go with 1.046). With a wine yeast, and 90% attenuation (easy), It could go to 11% ABV.

Yech (IMO).
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Old 11-20-2010, 03:02 PM   #14
Fletch78
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The attenuation can be 100%, all of the sugar is fermentable and your yeast strain can go to 18% without blinking.

The alcohol fume vodka character is a result of you fermenting it in the 70's. It will mellow out with age and break down those alcohols into smoother molecular chains. It will take time, a year or more. The sweeter it is, the more drinkable it will be, sooner.

 
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Old 11-21-2010, 06:09 AM   #15
pstohs
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Nov 2010
Manitou Springs, colorado
Posts: 27

Thanks for the advice. I plan on keeping a majority of each batch to try at different stages of time to see the difference.

I cold crashed the gravity sample from last night and got to see first hand how the yeast sank and the clarity changed. I'm enjoying this steep learning curve!

 
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Old 11-30-2010, 04:54 AM   #16
pstohs
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Nov 2010
Manitou Springs, colorado
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Quote:
Originally Posted by Calder View Post
The 365 I had had a gravity of 1.050. Add sugar at 45 points/lb = 1.095 for 3 gallons. Assuming you ferment down to 1.000, abv is approx = 9.5 x 1.3 = 12.5%.
Is 1.3 what you always multiply the gravity by?

 
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Old 01-10-2013, 07:29 PM   #17
jkbrewski
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Jan 2013
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Quote:
Originally Posted by GilaMinumBeer View Post
Est OG 1.062
Est ABV 6.2%
What would you say for 2 gallons of juice, 3/4 cup of maple syrup, 1 cup of brown sugar?



 
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