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Old 04-06-2007, 12:54 AM   #21
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I've got batch #2 goin' right now. 4 gal of juice & 4 cans of concentrate. No corn sugar. I used the same Cote Des Blancs Yeast. BTW - The yeast maker says to use nutrients or energizer with this particular strain.

I'm expecting it to be sweeter fruitier than batch #1.

This weekend I'm splitin' it up on the way to the secondary. Half will get 2 cans or oregon raspberry and the other half with 2 cans oregon strawberry. I haven't decided whether to top off with more juice.

The smell today is super appley.

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Old 04-06-2007, 01:00 AM   #22
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Originally Posted by the_bird
John, I'm assuming you're realized already that the cider isn't going to have much of a krausen, if any. If you happen to not have a good seal on your fermentation vessel, you might not notice that it's fermenting at all. It's a lot more subdued a fermentation than beers.
Here you go bird, here's my cider's not "much of a krausen, if any" for ya:

This was with ale yeast, but you get the idea.

American Red
Keg Conditioning:
On Tap:
On Deck:
Porter, Belgian Abbey Ale
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Old 04-06-2007, 01:04 AM   #23
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Originally Posted by Spyk'd
Here you go bird, here's my cider's not "much of a krausen, if any" for ya:

This was with ale yeast, but you get the idea.

Hmmm.. I had next to nothing, also with an ale yeast...
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Old 04-11-2007, 03:16 AM   #24
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My ( 2 gallons of re-constituted apple concentrate, 1 pound of dextrose, and 1/2 gallon maple syrup) has had a small amount of foam on, for the last 12 days. Not quite 3 inches of krausen, but I have never seen a beer krausen last this long.

Oh, Nottingham yeast.

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