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Old 04-04-2013, 05:09 PM   #11
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Originally Posted by benbernstein
Just got the cider and notty in the carboy. I was thinking about what you were saying about trying to add different flavors as opposed to the peach. My wife really really likes the berry burst cider at BJ's. Any idea what I could add to try and mimic that.

Ben
I've never had it but probably some combination of blueberry, raspberry, and strawberry. If you can find juice/nectar for those you can try coming up with a blend you think tastes good. Then use that blend to back sweeten with. That's my best guess.
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Old 04-18-2013, 05:42 PM   #12
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KeyWest,

I'm two weeks into fermentation and I'm still pretty cloudy. I see a lot of guys talking about pectin and leaving cider for 3 to 4 months. I know you said a little over two weeks, just trying to clarify what I should be doing.
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Old 04-19-2013, 05:05 AM   #13
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Originally Posted by benbernstein
KeyWest,

I'm two weeks into fermentation and I'm still pretty cloudy. I see a lot of guys talking about pectin and leaving cider for 3 to 4 months. I know you said a little over two weeks, just trying to clarify what I should be doing.
Once the yeast has settled out give it a few days before you bottle/keg. The clarity is a little foggy when its finished.
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Old 04-27-2013, 05:45 PM   #14
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Cider tastes great!!! I have a lot of floaties going on however, I'm thinking that's a combination of the stuff that was already in the cider and the yeast. The color and taste is great though. Pasteurizing today.

Ben
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Old 04-27-2013, 06:06 PM   #15
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I dont usually have anything floating. Did you maybe accidentally rack over some of the lees? Glad you like it though. Drink it up, its good to go!!!
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Old 04-28-2013, 03:34 AM   #16
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That's what I was worried about. I didn't disturb the yeast cake at all while racking...hoping I don't have an infection...
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Old 04-28-2013, 04:02 AM   #17
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I doubt you have an infection, as long as you sanitized everything before you used it you should be fine. Its harder to infect a batch of beer/cider than most people make it out to be. You probably just got some of the lees in there when you racked it over. Its no biggie and should still taste completely fine. Theres also a chance it will just settle to the bottom of the bottle after a few days in the fridge. Now that your ciders carbed drink it up as it doesnt really need any further aging. Because the turnaround is so quick I drink and make a lot of this stuff. To the point where I always have a batch in the carboy.
At the point your at I usually use the yeast cake and pour another 6gal on top with some yeast nutrient and get goin on the next batch. Generally after 2 batches I wash the yeast before using it to make more cider. This way you can try and get rid of all the lees. Hope you enjoy the cider enough to make more!!
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Old 10-06-2013, 10:26 PM   #18
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This sounds like a heavenly combo. I'm going to make it tonight!
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Old 10-07-2013, 01:44 AM   #19
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Originally Posted by jessiczar
This sounds like a heavenly combo. I'm going to make it tonight!
Its great. Let me know what you think. Use a good quality honey if you can because it makes a difference.
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Old 10-08-2013, 01:09 AM   #20
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Hey all,

So I created this batch yesterday night using 5 gallons of (pasteurized) apple cider from a local orchard. 24 hours later, it's still not bubbling. There are a few bubbles an hour, but beyond that... nothing.

I wonder if the issue is with the cider or the yeast?

WHY CIDER? - it was fresh from the orchard and didn't have any added sugar. Should I add any sugar to get the fermentation going? Upon tasting the cider, it's super sweet so I imagined I wouldn't have to.

WHY YEAST? - Before pitching the yeast, I nuked a glass of water for 10 seconds in the microwave. I then mixed the yeast in and tossed it in my carboy with the cider. Do you think the water could've been too hot for the yeast? Additionally, the Carboy was full of juice that was heating up to room temperature from having been in the fridge. Was the cider too cold for the yeast?

Am I just panicking? Should I wait another couple of days? How fast did your fermentation process start?

Any help would be greatly appreciated. Thank you for this wonderful recipe. I look forward to trying it soon.
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