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Old 07-08-2013, 09:10 PM   #61
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I don't have the address handy but there's a thread here about pasteurization. Its simple, I don't want to explain it from memory and get it wrong though.


Cider is unpasteurized typically and juice it. Its not a chemical process but heat so there shouldn't be anything present that will harm your yeast.
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Old 07-08-2013, 09:39 PM   #62
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I was meaning the actual preservatives like potassium benzoate or potassium sorbate, not pasteurized like I mentioned. I would assume you have to use preservative free cider, but I hadn't seen that mentioned.
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Old 07-08-2013, 10:19 PM   #63
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Quote:
Originally Posted by n240sxguy View Post
I was meaning the actual preservatives like potassium benzoate or potassium sorbate, not pasteurized like I mentioned. I would assume you have to use preservative free cider, but I hadn't seen that mentioned.
Yes, it should be preservative free.
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Old 07-08-2013, 10:20 PM   #64
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I don't know about that. I haven't had any issues with juice and I know a lot of people use it. Even after I added the sorbate there was still activity and I had to pasteurize it. I haven't used any nutrients or boosters for the yeast.
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Old 07-13-2013, 11:54 PM   #65
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Quote:
Originally Posted by n240sxguy View Post
I was meaning the actual preservatives like potassium benzoate or potassium sorbate, not pasteurized like I mentioned. I would assume you have to use preservative free cider, but I hadn't seen that mentioned.
Ideally you want your product to be as natural and preservative free as possible but you can ferment even if it has sulphite on board, and sorbate typically causes no issue--but this is because you usually add more sugar, nutrient and a yeast starter, etc. The sulphite/sorbate is in the store product to prevent a spontaneous ferment. Now avoid products containing benzoate like the plague.
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Old 07-14-2013, 12:22 AM   #66
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Gotcha. I would want it to be natural anyway, I just didn't know you could even ferment the ones with preservatives.
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Old 07-18-2013, 07:54 PM   #67
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Hey guys, I just set up one of these with some minor changes.

What I did:

5 L turbid apple juice
2 ground apples
750 g orangeblossom honey
250 g brown sugar
8 g nutmeg
5 g piment
4 cinnamon sticks
2 vanilla beans
1/2 Tsp. vitamin C
2.5 g DAP
2 mL pectic enzyme
2 g rehydrated dry wine yeast

ended up at almost 6.5 L with 23.4 %Brix -> OG = 1090

The only problem is, after trying the must, I am craving apple pie pretty bad now…
Thx for this awesome recipe!
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Old 07-25-2013, 11:30 PM   #68
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I just started this with a few small adjustments, unfortunately my local HB store didn't have the yeast I wanted and I ended up going with Lalvin 1122.

I ended up with that yeast due to the fact I am leaving home for awhile and in between my friend randomly crashing at my place to water my plants and get my mail the thermostat will be bumped up to 80F. He will also be topping off my air locks to make sure nothing funny happens while I am gone.

I sure hope it will be okay leaving it sit in primary for 1 1/2-2 months.

I used 5lbs of clover honey
1lb of brown sugar
16oz bottle of dark corn syrup
1tsp nutrient
1oz of nutmeg
3 cinnamin sticks
lalvin 1122 yeast
topped with HEB preservative free apple juice in my 5gal carboy
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Old 08-16-2013, 12:39 AM   #69
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Set up a gallon of this. Used 1 galon of organic juice that came in it's own glass carboy. I removed 4 cups of juice, added 1 cup brown sugar, 1 cup powdered sugar, 1lb clover honey, 1 clove, 1 cin stick, yeast nutrient, yeast energizer and 1tsp ec-1118. This thing is fermenting strong and smells great.
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Old 08-16-2013, 12:41 AM   #70
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