Keeping cider at a consitant %6.8 ABV - Home Brew Forums
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Old 01-22-2013, 10:10 PM   #1
BadgerBrigade
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My first question is where does cider finish at mostly 1.000? .998? Or does it depend on the yeast? Mostly...
I am planning on producing cider in a commercial scale and I'm probably going to be doing about 500-1000 gallon at a time. I do not want to go over 7% alcohol because I believe there are different alcohol restrictions in California and I don't want to keep producing labels because I believe in California you have to have your alcohol by volume listed on the label.
I would like to keep my product at a consistent 6.8% ABV.
How would one do this? Shoot for 6.8%ABV and if it's over that dilute it?


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Old 01-22-2013, 10:35 PM   #2
jflongo
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I would buy multiple 2 or 3 gallon carboys(or jugs) and experiment with the amount of sugar you put in each, and maybe experiment with wine or cider yeast. If you could do 3 - 5 batches at the same time, with different gravity, and then see how it all comes out, and write down the exact amounts, so you can try to scale up the recipe. Just my thoughts



 
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Old 01-22-2013, 10:40 PM   #3
jflongo
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Also, 6.8%, hmm, you may have to dilute it Or hardly put any sugar in it.

 
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Old 01-22-2013, 10:55 PM   #4
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Make multiple batches at varying ABV and then blend to your desired result.
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Old 01-22-2013, 11:06 PM   #6
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Quote:
Originally Posted by Yooper View Post
Cider almost always would finish at .990, unless overwhelmed by the ABV.

If you want a 6.8 ABV, starting with an OG of 1.042.
Isn't 1042 just about the starting of Apple Juice You may only be able to add about 1/4 cup of sugar to a gallon of apple juice to start at the OG.

 
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Old 01-22-2013, 11:52 PM   #7
BadgerBrigade
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Quote:
Originally Posted by jflongo

Isn't 1042 just about the starting of Apple Juice You may only be able to add about 1/4 cup of sugar to a gallon of apple juice to start at the OG.
I would rather have a low OG to start with
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Old 01-23-2013, 11:59 AM   #8
LandoAllen
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What about starting cider with the OG a little lower so just in case it does drop below 1.000 you are safe. But then if it does stop at 1.000 you could add a little sugar to adjust and then when the yeast eats up that sugar and stops at 1.000 again you would be right in your range.

 
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Old 01-23-2013, 03:16 PM   #9
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Quote:
Originally Posted by LandoAllen View Post
What about starting cider with the OG a little lower so just in case it does drop below 1.000 you are safe. But then if it does stop at 1.000 you could add a little sugar to adjust and then when the yeast eats up that sugar and stops at 1.000 again you would be right in your range.
I doubt you can go lower than 1.040 to start without diluting it.

 
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Old 01-23-2013, 03:18 PM   #10
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Quote:
Originally Posted by LandoAllen View Post
What about starting cider with the OG a little lower so just in case it does drop below 1.000 you are safe. But then if it does stop at 1.000 you could add a little sugar to adjust and then when the yeast eats up that sugar and stops at 1.000 again you would be right in your range.
It won't stop at 1.000. It'll stop at .990.


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