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Old 10-05-2012, 06:07 PM   #1
shadygrovebrewer
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Nov 2011
Bossier City, LA
Posts: 8


Ok so my wife and her sister love my cider, so I decided to do a 10 gallon batch for them. I use 10.5 gallons of pasteurized apple juice, 6lbs of Blue Agave Nectar and 2 vials of WLP775 (English cider yeast.) If I do this right I should have an OG of 1.089 and finish around 1.010, making a 10.5%abv Cider. Then back sweeten with a little more Agave. I will add the pectin enzymes at secondary then keg all of it and force carb before I bottle it all. Is there anything else you would recommend on doing? This will be my 3rd batch of cider, but my first of this size and ingredients.



 
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Old 10-05-2012, 06:34 PM   #2
m_stodd
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Sep 2012
milwaukee, WI
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Agave nectar seems like a good back sweetener due to it's high level of fructose, but seems like an expensive sugar to ferment. I'd suggest using apple juice concentrate as it will boost your gravity plus add flavor.

Are you using pectic enzyme because you have cloudy juice?



 
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Old 10-05-2012, 06:46 PM   #3
usfmikeb
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Jan 2011
Leesburg, Virginia
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[joking]

Mexican panties? There are Mexican panties? We don't need no stinking Mexican panties!

[/joking]

 
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Old 10-05-2012, 06:52 PM   #4
dinnerstick
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Nov 2010
utrecht, netherlands
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why do you think the yeast will stop at 1.010? alcohol %?

 
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Old 10-05-2012, 07:25 PM   #5
shadygrovebrewer
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Nov 2011
Bossier City, LA
Posts: 8

Quote:
Originally Posted by m_stodd View Post
Agave nectar seems like a good back sweetener due to it's high level of fructose, but seems like an expensive sugar to ferment. I'd suggest using apple juice concentrate as it will boost your gravity plus add flavor.

Are you using pectic enzyme because you have cloudy juice?
I was able to get 3lbs for $10 and the other 3lbs for free, and i was going to use pectic enzyme to stop the fermentation on the back sweetening with the agave. Then i would cold crash it all and keg to carb.

 
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Old 10-05-2012, 07:30 PM   #6
shadygrovebrewer
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Nov 2011
Bossier City, LA
Posts: 8

Quote:
Originally Posted by dinnerstick View Post
why do you think the yeast will stop at 1.010? alcohol %?
I've had it ferment out that far before without any ill effects. I just do really big starters. Also I check the gravity and when it gets to 1.010 I transfer to secondary, and cold crash to 36 degrees.

 
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Old 10-05-2012, 08:18 PM   #7
Unferth
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Aug 2012
Vancouver, BC
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Sounds good, are you planning to throw a worm in it?

How long do you plan to age it?

 
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Old 10-05-2012, 08:25 PM   #8
shadygrovebrewer
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Nov 2011
Bossier City, LA
Posts: 8

No worm, but will age it 3-6 months in kegs at 36 degrees, then bottle.

 
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Old 10-05-2012, 10:00 PM   #9
dinnerstick
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Nov 2010
utrecht, netherlands
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Quote:
Originally Posted by shadygrovebrewer View Post
I've had it ferment out that far before without any ill effects. I just do really big starters. Also I check the gravity and when it gets to 1.010 I transfer to secondary, and cold crash to 36 degrees.
gotcha. was worried that you thought the yeast was going to magically stop at some beer-informed attenuation %. i have never used that yeast before but are you sure it won't hang around and kick off fermenting in the bottles? i play it safe and heat pasteurize my bottles after cold crashing, kegging and bottling, but that's with s05 which in my hands is a moderate flocculator at best (say that 5 times fast)
do you mean 36 degrees kelvin? that's pretty chilly

 
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Old 10-05-2012, 10:04 PM   #10
Jboyles123
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May 2012
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Quote:
Originally Posted by shadygrovebrewer

i was going to use pectic enzyme to stop the fermentation
Pectic enzyme will not stop fermentation.



 
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