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Old 05-03-2012, 04:15 AM   #1
rocknhardcider
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May 2012
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Say I wanted the taste of blueberrie cider? If I put in straight blueberry juice at second fermentation it would eat all the sugar but would it leave the taste? Then id just add xyitol at the end before bottiling for fizzy sweet blueberry cider?

 
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Old 05-03-2012, 07:41 AM   #2
rocknhardcider
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May 2012
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Any advice?

 
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Old 05-03-2012, 12:48 PM   #3
ACarver
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Apr 2012
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Never tried with blueberry juice, but I would imagine that after a second round of fermentation you would still have a little flavor from them depending on how much you added vs how much cider you originally had.

I would also recommend that you try using a non-fermentable sugar like xyitol in a batch prior to see if you like it (maybe you have already). I recently just dumped a 2 gallon batch because I realized I just couldn't stand the artificial/chemical taste. I will try apple juice concentrate and then pasteurize next batch.
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Old 05-03-2012, 01:40 PM   #4
rocknhardcider
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May 2012
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What if I used campden tablets after primary fermentation then let sit for a day? Then add the blueberry juice as the back sweetner?

 
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Old 05-03-2012, 05:52 PM   #5
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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Quote:
Originally Posted by rocknhardcider View Post
What if I used campden tablets after primary fermentation then let sit for a day? Then add the blueberry juice as the back sweetner?
you have to use sorbate in conjunction with campden. Never hurts to cold crash if you can first.
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Old 05-03-2012, 10:57 PM   #6
rocknhardcider
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May 2012
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Perfect thanks just started today with primary fermentation

 
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Old 05-04-2012, 12:40 PM   #7
rocknhardcider
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May 2012
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So its been 14hrs with no bubbles is that bad...I know I'm supposed to wait 48hrs but its killin me

 
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Old 05-04-2012, 12:52 PM   #8
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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14 hrs isn't long
Did you proof your yeast?
Did you aerate your must?
Did you use energiser and nutrient?
Did you make a starter?

I ALWAYS rehydrate my dry yeast in a cup of lukewarm water give it a few minutes, add a cup of my must, let it acclimate for 15 minutes or so, add another cup of must, another 15 minutes and it should be bubbling nicely by now giving off a nice yeasty aroma, pitch and I've never failed to have active fermentation within a couple of hours.

I understand a lot of people don't feel all of this is necessary, but I also know that a lot of noobies get unduly stressed because they see no activity.
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Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
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Old 05-04-2012, 02:30 PM   #9
rocknhardcider
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May 2012
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What's the must your talking about and I did most those. Added yeast nutrient,aerated and put yeast in water before hand? I'm only guessing cuz I'm doing five gallons it takes longer

 
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Old 05-04-2012, 02:30 PM   #10
rocknhardcider
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May 2012
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Yes this is like child birth just want labor to start already

 
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