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Old 10-14-2007, 01:56 PM   #11
bradsul
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Sep 2006
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Pull out a small sample and give it a taste. If it still tastes ok you could add campden and halt any fermentation and then add an ale or wine yeast 24 hours later. If it tastes 'off' at all, I would just let it finish - chances are it's already gone.
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Old 10-15-2007, 08:44 AM   #12
disschord
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it kind of smells like nail varnish remover

 
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Old 10-15-2007, 08:05 PM   #13
PsiWulf7
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Fresh pressed cider goes bad crazy quick, so you might be SOL

 
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Old 10-15-2007, 09:15 PM   #14
ridgeway
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Oct 2007
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Hi all...I'm new to this forum and to wine making. I just pressed 10 gallon of apple cider and going to make 5 gallon into wine. I already have 5 gallon strained and sitting a carboy. I added 5 campden tablets and waiting for the local supply store to get more ingredients I need. Will it hurt letting it sit in the carboy with an airlock for a few days?

I am undecided on what yeast to use. I have on hand, Red Star Montrachet, Red Star Pasteur Champagne, Red Star Premier Cuve, and Lalvin 71B-1122. What would be the best suited yeast for apple wine? I was leaning toward Red Star Cotes Des Blanc, which I don't have on hand.

 
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Old 10-15-2007, 09:20 PM   #15
PsiWulf7
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Welcome to brewing! I'd cap that carboy and let it hang out for a few days, but keep it cold if you can. Fresh pressed cider can go bad really quickly, but having put in the campden you've given yourself some time.

The Montrachet yeast finishes very dry, and I've heard the Cote des Blanc finishes a little sweeter, so it's a taste preference thing, really. You can also always sweeten the final product with splenda later on.

 
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Old 10-15-2007, 10:29 PM   #16
ridgeway
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Oct 2007
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Thanks for the tips!

Let me ask you this...I have everything except the acid blend. Can I add that a day or two after I add the yeast? Or is it best to add everything at the same time?

 
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