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Old 04-06-2012, 07:14 PM   #1
Guthrie
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Feb 2012
Kitchener, On
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I currently have a batch of the woodchuck clone going but added to much sugar. Could I pasteurize the batch before it ferments out?

 
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Old 04-06-2012, 07:47 PM   #2
NineMilBill
 
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Dec 2011
Tacoma, WA
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Yes. Let it go down to the sweetness you want, then follow Papper's sticky for pasteurization.

 
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Old 04-06-2012, 08:02 PM   #3
Guthrie
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Feb 2012
Kitchener, On
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Okay thanks

 
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Old 04-06-2012, 08:07 PM   #4
Guthrie
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Feb 2012
Kitchener, On
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If I wanted to try and stop the fermentation with chemicals would it be difficult?

 
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Old 04-07-2012, 12:43 AM   #5
Daze
 
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Dec 2011
Kalispell, MT
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Quote:
Originally Posted by Guthrie View Post
If I wanted to try and stop the fermentation with chemicals would it be difficult?
down right impossible. At least with the normal chemicals used by brewers.
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- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

 
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