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Old 08-28-2011, 07:19 AM   #11
Kauai_Kahuna
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May 2008
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Most have been answered but I'll put in my two cents.
First, I would always recommend a more suitable yeast for taste, and keep the temperature as close to the recommended level as possible.
I use store bought juice all the time, (fresh pressed is not an option here, just watch out for preservatives).
You have set up what beer brewers call a blow off tube, works great, just change out the water so it does not become nasty.
Cider is better aged for six months to a year before the taste really comes out. So start your pipe line now, and keep going larger and longer.
Look into washing yeast so you can buy something you like and making it stretch to where you don't mind spending the money.
Patience is key, and time will reward you.
Have fun, and enjoy your product.
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Old 08-28-2011, 09:29 PM   #12
Accidic
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We used to make it like that a very long time ago when I was just introduced to it (in the days of gopher) and got ok results. Brand of yeast actually makes a noticeable difference for this route. Personally I never liked the results with fliesch. red was better, and the best came from that brand that does the stone ground wheat pastas (sorry, can't think of the brand as I always associated them with their logo). I don't know what type of yeast strain it is but years ago anyway it was the only one that produced no off flavors to speak of. I saw some at the grocery store a few weeks ago so I know they still exist.

That said, wine yeast is very cheap and easily available. Unless I was doing it absurdly cheap and in a hurry I wouldn't choose that route again. From best I could tell tho the whole wheat producer yeast had the highest alcohol tolerance. Per brewtarget it would put it around 14-15% tolerance and the second batch and beyonds lees would produce the best results (maybe the less effective yeasts would die off?).

 
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Old 08-30-2011, 10:48 PM   #13
Accidic
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The brand of yeast I was thinking of was Hodgson Mill.

 
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Old 08-31-2011, 10:36 PM   #14
renshaw
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May 2011
Nottingham, Mansfield
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I made it like this before...

Apple juice from concentrate about 700g of sugar per one gallon.... And Hovis bread yeast.
After about four days fermenting, it was drinkable and around 5% /sweet
leave it a quick was allot strong and dry.


Here is the main thing i noticed, Don't bother letting it mature, it don't improve flavour at all!!

Just brew for a week.. or two and bottle and put in fridge then drink straight away!

Nice and cheap and veryy drunk!!

 
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Old 08-31-2011, 11:02 PM   #15
littlelord
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Jul 2011
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not frowned upon, dude. have fun.

 
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Old 09-01-2011, 06:30 AM   #16
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Quote:
Originally Posted by renshaw View Post
leave it a quick was allot strong and dry.
well at least we know it works

 
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Old 09-01-2011, 06:34 AM   #17
emjay
 
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A cheap pack of dry wine yeast makes all the difference... there's really no good reason not to, IMO.

 
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Old 09-01-2011, 03:38 PM   #18
Madera
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Aug 2011
Sacramento, CA
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Thank all of you guys for the responses!
It is going to have been going for 6 days as of tonight, and there is still bubbles...just wondering if I should stop it early so it is sweeter, or if it will be bad either way and I might as well let it get as high of a % as possible. :P

Hopefully sometime soon I will be getting some supplies for brewing beer too! I've been reading stuff here and there and it sounds like it would be a fun new hobby. I also made a force carbonator out of a paintball Co2 tank..kinda wish I kept the packaging so I could remember what size fittings I used, as I couldn't find any tutorials on how to do that, I wouldn't have minded making one...cause it took a little creativity lol

 
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Old 09-02-2011, 02:38 AM   #19
Accidic
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If you stop it early with "Bakers" yeast you may find some pretty harsh notes in my experience.

Storage can be hard also. Back then I used mason jars cause I had tons of them and brewing was arguably illegal at the time so no LHBSs. If you go that route and you try to keep it sweet, make sure you don't tighten them (leave a gap even). Most of my "sweet" tended to have what I think of as a soured trash can smell that kind of overshadows any boosts to taste. This goes away as it goes dry and if you forget about it a couple months it is virtually non-existent.

Alternatively you can add sugar in batches til it overwhelms the yeast. I had much better results this way and less off tastes. If memory serves the hodgson (per brewtarget) seemed to fail around 11% abv assuming my estimate of the residual sweetness is right. Your mileage may vary of course so add in small batches (I went ~1/2 cup per addition per gallon) until you have a feel for your yeast.

Honestly I consider my results to have been approx equal to champagne yeast but tbf I don't tend to like champagne strains that I've tried.

 
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Old 10-12-2011, 11:19 AM   #20
brewmaster12
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Apr 2011
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I did a hard cider with brown sugar using bread yeast back in July. A week after I bottled it, it had carbed up nice but taste terrible! I forgot about it til this week and just tried one last night... World of a difference!! Crisp, just enough sweetness, and a nice caramel flavor from the brown sugar! Bread yeast works pretty darn well and I think a lot of the doubt comes from people who have never tried it

 
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