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Old 06-01-2007, 11:12 PM   #1
Whelk
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Jan 2007
New York
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I've got 5gal of apfelwein that's about ready to bottle, so I want to branch out and try some other stuff. I love dry English ciders like Scrumpy Jack--how different would a recipe like this be from Edwort's recipe? I've heard some people don't like the liquid cider yeasts; could I use some Safale S-04? I'm shooting for 6% ABV or less, so more of a traditional session cider.

For the second 3 gallons, I think I'm going to just add a few ounces of lactose to sweeten it up and ferment with the Montrachet yeast. Again, I'd like to avoid going over 6% ABV. The apple juice is Mott's, 100% juice and no added sugar. Anyone use this brand before and know about how much it ferments?


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Old 07-24-2007, 01:45 AM   #2
DraconianHand
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Mar 2007
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Did you make the Apfelwein with lactose?

How much lactose did you wind up using and how did it turn out?
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