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Old 08-13-2011, 07:53 PM   #1
caburdet78
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Aug 2010
Albany, NY
Posts: 62
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I have made a batch of cider last year and it turned out good so I am not a first timer but just have some questions because I want to improve on the batches this year:

1) Pectin enzyme: Last time I put it in when I put the yeast in which I think was the wrong time to do it...this time I am going to put it in and let it sit before adding the yeast...how long should it sit before adding yeast?

2) Aging: Better to age in carboy or bottles?

3) Yeast: Last time I used a cider yeast, this time I am thinking a hefe yeast and belgian or saison ...thoughts??



 
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Old 08-15-2011, 03:25 PM   #2
RugenBrau
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Sep 2008
Finger Lakes
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1. I put mine in and let it sit for 24 hrs

2. I leave mine in the secondary. I think provides a more uniform aging.
( I have some aging for 4 years now that I'm getting ready to tap into)

3. Experiment and find what you like. I like SO 4 for cider
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Old 08-15-2011, 03:28 PM   #3
RugenBrau
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Sep 2008
Finger Lakes
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In regards to yeast....check out the sticky by CvilleKevin at the top of the forum
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"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy

 
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