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Old 10-04-2005, 02:56 PM   #11
Aug 2005
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
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

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
Mar 2005
Posts: 52
Liked 1 Times on 1 Posts

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.

How to build a Death Robot:
1. make a robot torso
2. attach legs and head
3. coat in Toxic Radioactive Armor
You're all set!

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