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Old 06-11-2013, 07:11 PM   #11
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Well, I know about adding amounts based on PH. Still I disagree with adding camden if heat pasteurizing...

But to each their own. I assume you like to use wine yeast? And age a long time?

Id like to hear more about your processes and experiences. I just activated some sweets mead yeast and am planning on trying to make some cider and cyser. Don't want to detract from the thread to much... feel I have rather derailed it already.

Maybe we could pm? :-)

Was going to try a couple ale yeasts too and try replicating the sticky but with difrent fermentation temps.

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