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Old 10-20-2007, 03:36 AM   #1
psychogenius
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May 2007
Posts: 13


heres the recipe

5 gallons motts natural (essentially half cider half concentrate)
2 pounds dextrose
Lavlin yeast

there was about a solid week of heavy fermentation, about 2 weeks of maybe a bubble every 30seconds or so and then the last two weeks it was pretty much stopped (5 weeks total)

i bottled it today and couldn't believe how yeasty it smelled and tasted. it pretty much smelled like a liquid yeast packet with a hint of apple and tasted like it to.

is this normal?

added 5 ounces dextrose and about a half cup of splenda, bottled in 22 ounce bottles. will leave for about a month.

 
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Old 10-20-2007, 07:08 AM   #2
Adolphus79
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Jul 2007
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was it clear when you bottled? what was your FG?

 
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Old 10-20-2007, 04:28 PM   #3
psychogenius
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May 2007
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it wasnt clear when i bottled, but it also wasnt clear when i started since it was mostly cider. there was a thick yeast cake at the bottom so i know it did flocculate a decent amount.

dont know the FG, i didnt have my hydrometer with me

 
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Old 10-20-2007, 07:48 PM   #4
Adolphus79
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even fresh pressed cider will be clear when done if you give it time... if it hadn't cleared all the way, that could be your problem... maybe give it a little longer in the bottle to age and clear, and try it again...

 
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