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Old 07-17-2011, 06:01 PM   #11
Elweydoloco
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Jul 2011
San Antonio, TX
Posts: 141
Liked 4 Times on 3 Posts


Jguy,
Great explanations!

Like he said you can't measure fermentation in time as you just don't know how long it will take. Temperature will play a large roll in fermentation. Go back to science class where there is heat, there is a chemical reaction.

However to give you a typical, 7-10 days in a primary then rack to secondary. I like clarity is all. You can bottle in 3-4 weeks if you get impatient. 7-10 days in primary. 7-10 days in secondary. Bottle it let it age 3 weeks or so and throw it in the fridge. If you have more time though by all means take your time! It only gets better with age!
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Primary
AHS London Porter
Secondary
Bottled
AHS Blue Moon Clone, Double Choco Stout, Porter, Hard Apple Cider, Apocalypso

 
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Old 07-30-2014, 01:28 AM   #12
mandebooks
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Jul 2014
Posts: 2

Was wondering how much sugar you would add to the 5 gallons prior to bottling to promote carbonation?

Thanks!

 
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Old 07-31-2014, 11:10 PM   #13
atli126
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Aug 2013
Louisville, Ky, Kentucky
Posts: 214
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i love this thread! im def going to try this one!

 
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Old 08-04-2014, 03:24 AM   #14
eluwak5447
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Jul 2014
Posts: 9

At what temperature are you mixing the cold recipe?

 
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Old 08-07-2014, 01:29 AM   #15
eluwak5447
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Jul 2014
Posts: 9

How much yeast are you using?

 
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Old 08-08-2014, 12:01 AM   #16
eluwak5447
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Jul 2014
Posts: 9

Well it looks like I'm the only one still trolling this thread. I decided to try my hand at this recipe with some slight changes. 2 gallons of Apple juice from concentrate. 32 oz of organic fresh pressed apple juice. 1 lb 5 oz of brown sugar. 3.25 g of Us-05 dry yeast with yeast nutrient. The original gravity was 1.067 so I'm looking for 7.6% abv. I'm using a Mr. Beer fermentor since I'm brewing an ipa this weekend and don't have an other bucket. I'll let it ferment for at least a week before i take a specific gravity reading.

 
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Old 08-08-2014, 07:49 AM   #17
atli126
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Aug 2013
Louisville, Ky, Kentucky
Posts: 214
Liked 11 Times on 11 Posts


Sweet man. Keep us up to date. I'm very interested in this one. I spent way to much on my current cider batch with 4 gallons of true cider, brown sugar, maple syrup and then still needed 7 cans of frozen apple juice concentrate at the end lol

 
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Old 08-15-2014, 01:46 AM   #18
eluwak5447
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Jul 2014
Posts: 9

So I took an other sg reading today. 1.01 at 73 degrees. Should I let it ferment completely dry? Also, racking will end primary fermentation right? I tasted it and it had a strong bite but was semi sweet, kind of like champagne. I plan to cold crash then let it sit for an other week or two. Thoughts?

 
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Old 08-24-2014, 10:53 PM   #19
eluwak5447
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Jul 2014
Posts: 9

Bottled this stuff up on last subday Sunday after cold crashing last Thursday. I used brown sugar primer and Splenda to sweeten. Tried a couple this week. Small carbonation but a very strong alcohol finish. I think I used too much sugar up front or needed to add a gallon of apple juice concentrate to finish. I will try this again soon.

 
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Old 08-27-2014, 04:08 AM   #20
atli126
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Aug 2013
Louisville, Ky, Kentucky
Posts: 214
Liked 11 Times on 11 Posts


Did you not like it? I added 7 cans of frozen apple juice concentrate until I liked my 5 gallon keg that cost me way too much to make with real cider and maple syrup and brown sugar

 
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