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Old 01-25-2012, 10:36 PM   #11
DWavs
 
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The S-23 is a good choice for something that would hit it's max pretty easily?

 
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Old 01-25-2012, 10:41 PM   #12
Bhunter87
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Quote:
Originally Posted by DWavs
The S-23 is a good choice for something that would hit it's max pretty easily?
Spec sheet I read doesn't say a max... Justsays medium abv. His cider is huge, and those yeasts will never be able to survive such high alcohol content

 
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Old 01-25-2012, 10:47 PM   #13
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I see where you are coming from but just don't know if I would classify 1 pound of sugar in a gallon of cider as huge is my issue.

 
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Old 01-25-2012, 10:48 PM   #14
Bhunter87
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I put 4 lb into my 6 gal and it's 12%... Do some math

 
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Old 01-25-2012, 10:50 PM   #15
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I guess we'll have to agree to disagree for a couple of months until hopefully the original poster gives up an update.

 
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Old 01-25-2012, 11:00 PM   #16
vinper
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I want strong -dry-clear & quick. I am not very patient . so I know I have to start another batch of something gonna get a 5 gallon carboy ...this week looking at wine or cider recipes .

 
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Old 01-25-2012, 11:01 PM   #17
GinKings
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Quote:
Originally Posted by DWavs View Post
my money is still on it being dry.
If you're taking bets, my money is with Bhunter87.

I don't know the alcohol tolerance of S-23, but I would be very surprised if this fermented anywhere near dry. My bet is on an FG around 1.025.

 
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Old 01-25-2012, 11:15 PM   #18
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Quote:
Originally Posted by GinKings

If you're taking bets, my money is with Bhunter87.

I don't know the alcohol tolerance of S-23, but I would be very surprised if this fermented anywhere near dry. My bet is on an FG around 1.025.
+1

And as to why people bang their head against a wall to get a sweet and naturally carbed cider...

Bhunter's reason of the alcohol tolerance is spot on, but there is another, less scientific reason. Let's assume through use of nutrients, heat or something else, you could squeeze an additional .5% out of the yeast to carb. Most people don't want a 14% monster as a regular drinker. I actually like monsters like that, but as a daily drinker, it's too much. I think most would agree that if they need to go that big to get sweet sparkling cider on a regular basis, they'd likely pass.
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You guys joke around with this all you want, but let me tell you something: I tried making my own beer one time and wound up with herpes!


Primary: Billy Corrigan Ale, malted cider experiment, Optimator clone
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Old 01-25-2012, 11:17 PM   #19
edmanster
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Has anyone asked why the lager yeast?
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Old 01-25-2012, 11:21 PM   #20
vinper
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dont understand everthing being said ,but paying attention. I Only put in that much sugar because I F upped . got it confused with a 5 gal. recipe

 
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