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Old 03-16-2007, 09:45 PM   #1
Nexus555
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Feb 2007
Baton Rouge, LA
Posts: 134


What is a good range for fermenting cider? I brewed my first batch of beer Saturday, and since then I am interested in brewing cider and a mead. I'm having a little trouble finding this information.

Thanks!



 
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Old 03-16-2007, 10:26 PM   #2
magno
 
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Feb 2006
Austin, TX
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From the White Labs website:

WLP775 English Cider Yeast:
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium-High

- magno

 
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Old 03-17-2007, 02:32 AM   #3
Nexus555
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Feb 2007
Baton Rouge, LA
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Thanks a lot!!

 
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