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Old 07-08-2013, 03:19 PM   #1
Halbrust
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Aug 2012
Upland, CA
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Pitched a package of Red Star pasteur champagne yeast into a bottle of Hansen's 100% natural apple juice last night. (OG 1.049)
The plan is to ferment it dry and then mix it with Bragg's apple cider vinegar (with mother) to convert my cider to vinegar.
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...it's fine if it's fermenting.

 
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Old 07-08-2013, 04:18 PM   #2
UpstateMike
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Nov 2011
Brockport, NY
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Quote:
Originally Posted by Halbrust View Post
The plan is to ferment it dry and then mix it with Bragg's apple cider vinegar (with mother) to convert my cider to vinegar.
Or, just expose it to air after it is done fermenting.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
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Old 07-08-2013, 10:25 PM   #3
GeorgiaMead
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May 2013
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Sounds like a waste of alcohol to me... But it's a free country at least for now...

 
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Old 07-08-2013, 11:36 PM   #4
Halbrust
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Aug 2012
Upland, CA
Posts: 710
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It needs to be alcohol before it can be vinegar. Otherwise I'd agree with you regarding the waste of alcohol.
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Old 07-09-2013, 08:11 AM   #5
gregbathurst
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Apr 2009
Australia
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To make vinegar you should get a winemakers titration kit. You want 5% acid to be sure it is finished. The kits are a bit like pool test kits, easy to use. Warm temperatures speed up the process but it takes a month or 2.

 
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