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Old 11-06-2012, 04:00 PM   #1
Fossey
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Short sharpie...

A lot of recipes on here use cans of apple juice concentrate (that I can't get anywhere unless it has potassium sorbate).
I have resorted to reducing my own but don't know the volume of a standard can of AJC. Cheers!



 
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Old 11-06-2012, 04:49 PM   #2
Thomas007
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The regular supermarket ones are 12 ounces.



 
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Old 11-06-2012, 09:58 PM   #3
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Quote:
Originally Posted by Thomas007
The regular supermarket ones are 12 ounces.
Great, thanks mate!

 
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Old 11-07-2012, 04:27 PM   #4
Cyber36
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Dumb question - Do you cut the concentrate with water as per directions on the can, or do you add after dethawing as a slush to the secondary? Please bear with me as this is my first time......

 
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Old 11-07-2012, 05:37 PM   #5
BoatmanTom
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I add two cans (24 oz) of concentrated apple juice to a five gallon batch. After the secondary is finished and I'm ready to bottle, I thaw out the two cans and add it straight to the cider. This way I don't have to add any priming sugar. The bottle carb up in about 3 days then I heat pasteurize, put them in the fridge and enjoy.

Tom

 
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Old 11-10-2012, 01:30 PM   #6
Rigger103
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In my grocery store they have bottles of apple juice but no cans of concentrate. The lable reads 100% juice with vitamin c added for freshness. Is vitamin c a preservative and will it kill yeast? I want to make some of Ed Worts Affelwien will that work
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Old 11-10-2012, 02:25 PM   #7
saramc
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You can use products that have sorbate in them...never once had a problem using them. The amount is trivial when it comes to winemaking. These products will also have a sulfite up front...so I just opt out of the initial k-meta dose and typically dose at tge first transfer, or within 30 days (to get it on board). The product you want to avoid up front is benzoate...this is the only one that has given me trouble UNLESS I make sure to blend it with something that has no benzoate, like another juice or fresh fruit.

And Vit C will not cause problems...it is found naturally in many fruits.

...Sara
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Old 11-10-2012, 06:19 PM   #8
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Quote:
Originally Posted by saramc
You can use products that have sorbate in them...never once had a problem using them. The amount is trivial when it comes to winemaking. These products will also have a sulfite up front...so I just opt out of the initial k-meta dose and typically dose at tge first transfer, or within 30 days (to get it on board). The product you want to avoid up front is benzoate...this is the only one that has given me trouble UNLESS I make sure to blend it with something that has no benzoate, like another juice or fresh fruit.

And Vit C will not cause problems...it is found naturally in many fruits.

...Sara
Wouldn't the sorbate affect the yeast you want to bottle carb a cider though? (which is my main concern).

Having said that, I have been running a half gallon rough experiment on fermenting reconstituted sorbated concentrate. There has been constant but very very slow CO2 production even using EC-1118.

 
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Old 11-10-2012, 08:54 PM   #9
roadymi
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Quote:
Originally Posted by Rigger103 View Post
In my grocery store they have bottles of apple juice but no cans of concentrate. The lable reads 100% juice with vitamin c added for freshness. Is vitamin c a preservative and will it kill yeast? I want to make some of Ed Worts Affelwien will that work
The concentrate is found in the frozen section in the cardboard tubes.


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