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Old 10-04-2012, 06:21 PM   #1
WiscoMan
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Aug 2012
Madison, Wisconsin
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Here is what I have:

1/2 gal Organic No-Preservative Pasturized Apple Juice from Concentrate
Brown Sugar plus Corn Sugar Added
Safale US-05 yeast

I have it fermenting in the orignal apple juice container that the juice came in. It says on the bottom that it is #1 plastic so I assumed that this is alright.

Will there be any problems>?

** It's the little guy on the bottom


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Old 10-04-2012, 09:48 PM   #2
tristan1220
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Sep 2012
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Did you heat up the yeast first, ya know you "make it come alive"?

If so it may have killed your yeast. It's happened to me before.



 
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Old 10-05-2012, 04:05 AM   #3
WiscoMan
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Aug 2012
Madison, Wisconsin
Posts: 83
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I hydrated the yeast with a little bit of the apple juice warmed up to about 80-100 F ...

The airlock bubbles about once every few min and if I push on the bottle the airlock bubbles so CO2 is definitely being produced...
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Old 10-05-2012, 05:29 AM   #4
Unferth
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Aug 2012
Vancouver, BC
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You don't have amounts in your description. Did you measure the sugar?

 
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Old 10-05-2012, 07:56 PM   #5
WiscoMan
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Aug 2012
Madison, Wisconsin
Posts: 83
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I guess I wasn't specific with my question. Will there be any problems fermenting it in the original plastic the juice came in? It is producing CO2 so I know it is working.
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Old 10-06-2012, 12:56 PM   #6
tristan1220
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Sep 2012
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No problem at all.

 
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Old 10-08-2012, 03:35 PM   #7
WiscoMan
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Aug 2012
Madison, Wisconsin
Posts: 83
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Thank you for the help.

Should I rack to a secondary container at some point? I'm not sure if people add fruit or anything to the secondary but that may be nice to try.
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Old 10-09-2012, 12:47 PM   #8
tristan1220
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Sep 2012
Posts: 65

You can rack it after all the yeast has settled. My last batch came out dry, so I'm going to add a frozen concentrate to it next time, to see if I can sweeten it up.

 
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Old 10-09-2012, 06:16 PM   #9
outstretched
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Jun 2011
Central Oregon
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The only problem I for see you having is you only made a half gallon. I'd let this one do it's thing so you have a good base for what it should be normally and then play with it from there. I hardly ever make a normal batch of cider anymore, but I do occasionally just to remember what it started as.

 
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Old 10-10-2012, 01:34 AM   #10
WiscoMan
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Aug 2012
Madison, Wisconsin
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Sounds good I am thinking like 3 weeks in the primary then bottle? It's been over a week and i am still seeing little bubbles everywhere. Is there anything I can add into the fermenter which will prevent it from going super dry. I feel like it already has a dry strong smell to it.


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