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Old 10-25-2012, 05:24 AM   #1
Aug 2011
oklahoma city, oklahoma
Posts: 105
Liked 3 Times on 3 Posts

A little back ground and my recipe.
5 gal. Musselmans apple cider
10 cups sugar
1 packet Red Star champagne Yeast
I took 5 cups from the cider and added the 10 cups sugar, I was aiming for caramelization but pretty sure I missed that as I was worried of burning it. Added that to the carboy with the rest of the cider, then shook and pitched yeast. Like I said this is my first cider. I plan on back sweetening with honey or brown sugar. And here is where the questions start. It has been in the fermenter for 10 days and the airlock is still bubbling like crazy. So when do I transfer to secondary? Do I back sweeten right after transferring or wait until bottling and then pasteurize? Should I use honey or brown sugar or maybe both? Last but not least will I be able to use my plastic racking cane for beer after using it for this cider?

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Old 10-25-2012, 07:35 AM   #2
May 2012
Port alberni, BC
Posts: 182
Liked 4 Times on 4 Posts

I would wait a bit, no rush with the first racking, and don't bother back sweetening until you are ready to bottle, your Chamagne yeast will just ferment that out as well, rack into secondary and give it some time to clear and drop more lees other then that your recipe sounds great, hope it turns out.

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