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Old 10-04-2005, 02:56 PM   #11
Join Date: Aug 2005
Location: Ohio, USA
Posts: 66

Ive heard of using using champagne yeast to restart stuck fermentation. Seems pretty much the same.

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Old 10-08-2005, 06:18 PM   #12
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Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,578
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Oddly enough, my current batch of blackberry cider was made with nottingham dry ale yeast. Came out very dry (1.062 to 0.98) after three days and a bit harsh. I'll give it a couple months in the keg to settle. If necessary, I'll add some sugar & champagne yeast or maybe some mmilk sugar just to sweeten it a bit.

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Old 10-09-2005, 05:10 PM   #13
Swervo Maneuver
Join Date: Mar 2005
Posts: 52
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Yeah, my first (and only) experiment with blackberries yielded an unbelievably harsh and astringent stout.

with time, though (months, I think it's 9 or 10 now) in the bottle, it's really sublime. fantastic. and good.

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1. make a robot torso
2. attach legs and head
3. coat in Toxic Radioactive Armor
You're all set!

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