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Old 01-25-2012, 09:44 PM   #1
vinper
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Well started with 2 seperate gallons of the organic apple , added 1lb of of light brwn sugar to each gallon , then, split a packet of ale S-23 yeast between the 2 gallons & added 1/2 teaspoon of petic enzime and capped with a airlock .. I started this on Monday night it its been bubbling good .. I know I used to much sugar, Been reading ,,,I will have alot of question


 
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Old 01-25-2012, 10:00 PM   #2
Bhunter87
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Quote:
Originally Posted by vinper
Well started with 2 seperate gallons of the organic apple , added 1lb of of light brwn sugar to each gallon , then, split a packet of ale S-23 yeast between the 2 gallons & added 1/2 teaspoon of petic enzime and capped with a airlock .. I started this on Monday night it its been bubbling good .. I know I used to much sugar, Been reading ,,,I will have alot of question
It will just be mad sweet, but that might not be bad of you're making a still cider!!!

 
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Old 01-25-2012, 10:04 PM   #3
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Quote:
Originally Posted by Bhunter87 View Post
It will just be mad sweet, but that might not be bad of you're making a still cider!!!
Actually, you will taste none of the sweetness once it ferments out. All that large amount of sugar did was raise the final ABV percentage. Which in turn, will add more timed needed to age in order to mellow out.

 
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Old 01-25-2012, 10:09 PM   #4
Bhunter87
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Quote:
Originally Posted by DWavs

Actually, you will taste none of the sweetness once it ferments out. All that large amount of sugar did was raise the final ABV percentage. Which in turn, will add more timed needed to age in order to mellow out.
Unfortunately, guy, he used a small ale yeast in a cider that will end up being 14% or something if it fermented out, but because of the small yeast, it will never ferment all of the sugars .... Giving him sweet cider...

 
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Old 01-25-2012, 10:12 PM   #5
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Quote:
Originally Posted by Bhunter87 View Post
Unfortunately, guy, he used a small ale yeast in a cider that will end up being 14% or something if it fermented out, but because of the small yeast, it will never ferment all of the sugars .... Giving him sweet cider...
My name is not guy and my money is still on it being dry. One would think that half a packet split between two 1 gallon jugs would certainly ferment out.

 
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Old 01-25-2012, 10:19 PM   #6
Bhunter87
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Quote:
Originally Posted by DWavs

My name is not guy and my money is still on it being dry.
It's a huge cider and a medium gravity lager yeast.... Mmmhhhmmmmmm

Also... Amount doesn't matter with yeast... A day after its pitch there are 1billion more than what you pitched.... The abv it can survive in is the problem...

 
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Old 01-25-2012, 10:21 PM   #7
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Quote:
Originally Posted by Bhunter87 View Post
It's a huge cider and a medium gravity lager yeast.... Mmmhhhmmmmmm
Hey! I didn't say I am right....I just said my money is on a dry cider!

If it was so simple to get a sweet final product, why are people banging their heads against the wall about backsweetening, what to use, how much, etc? Why not just offer a recipe that takes a certain amount of sugar to a certain yeast strain which yields a sweet cider when fermentation is complete??

 
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Old 01-25-2012, 10:25 PM   #8
Bhunter87
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I don't care about them... I'm just telling you about this particular situation

 
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Old 01-25-2012, 10:29 PM   #9
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Quote:
Originally Posted by Bhunter87 View Post
I don't care about them... I'm just telling you about this particular situation
But do you see what I'm saying? On any given day, you can find a thread about someone who wants a "sweet, sparkling cider." Instead of discussing backsweetening and bottles bombs and pasteurization, why isn't someone chiming in with a recipe that produces that based on a yeast strain if that were the case?

 
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Old 01-25-2012, 10:32 PM   #10
Bhunter87
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Because if the yeast is small and hits it's max, you can't bottle carb because the yeast is done therefore noooo cccoooo222222... You'd have to force carb it which most ppl can't do....

 
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