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Old 12-30-2011, 01:53 PM   #1
BoatmanTom
 
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Oct 2011
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I threw together a brew hoping for something sweet not too potent.

4 gal of apple cider, pasteurized with only asorbic acid(vit c) added.
2 lbs white sugar
4 packs of frozen raspberries(12oz per bag)
4 tsp of yeast nutrient
3.2 tsp of acid blend
.3 tsp of pectic enzyme
6 grams of cote des blancs yeast

To pasteurize the frozen raspberries:
Let thaw overnight, next morning pour into sauce pan and heat to 160 F. Keep at 160 for 15 minutes. Let cool. Add pectic enzyme after berries cool down below 100F. P.E. needs 1 hour to work. It works by breaking down the pectic that holds the fruit together. Thus adding more flavor to your mix.

I then added it all together in a white food grade 5 gallon bucket. Took my gravity reading then pitched the yeast. SG was 1.070, alcohol approx. is 9.5%. I took only 12 hours to start bubbling, after 24 hrs, it's going to town. I'll keep you posted.

Tom

 
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Old 12-30-2011, 06:07 PM   #2
david_42
 
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If you want sweet, you'll have to back-sweeten. I suspect the batch will ferment down to 0.995 or less.
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Old 12-30-2011, 06:28 PM   #3
Pumbaa
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yup wont be sweet with that yeast . . . I really dont know why more people dont use wyeast4677
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Old 12-30-2011, 08:15 PM   #4
Pickled_Pepper
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I just looked on wyeast's website and didn't see that one. (wyeast4677) Does this one have a common name?

 
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Old 12-30-2011, 09:21 PM   #5
Pumbaa
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Quote:
Originally Posted by Pickled_Pepper View Post
I just looked on wyeast's website and didn't see that one. (wyeast4677) Does this one have a common name?
cider

it's under it's own section here's a link
Wyeast Laboratories. Cider
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Old 12-30-2011, 09:42 PM   #6
UpstateMike
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I believe it should be Wyeast 4766, and it looks like this:

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Old 12-30-2011, 11:33 PM   #7
BoatmanTom
 
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Thanks for all the responses. I was left under the impression that champagne yeast would produce a very dry product, that is why I used cotes des blancs. I will back sweeten with 12 ounces of concentrated apple juice and unfermentable sugar. I'm not certain of the amount, I'll just go by taste.

Thanks,
Tom

 
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Old 12-30-2011, 11:47 PM   #8
Pumbaa
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Quote:
Originally Posted by UpstateMike View Post
I believe it should be Wyeast 4766, and it looks like this:
Bah yeah, sorry fat cold infested fingers
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Old 12-31-2011, 04:11 PM   #9
BoatmanTom
 
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I just got done taking a gravity reading and I got 1.000. It's only been 3 days fermenting and the bubbles are 1 every 30 seconds. Would you rack it yet to secondary or wait for 7 days?

Tom

 
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Old 12-31-2011, 04:58 PM   #10
Pumbaa
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easiest way is let it sit until it clears then bottle/keg. I havent used a secondary for my cider for years
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