Apfelwein question. Meat??? - Page 13 - Home Brew Forums
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Old 12-23-2011, 06:40 AM   #121
Cambone
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Jan 2011
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Old 12-23-2011, 06:54 AM   #122
UpstateMike
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Nov 2011
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Originally Posted by Shooter View Post
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 12-23-2011, 11:52 PM   #123
SmokeNbrew
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Nov 2011
Dayton, Ohio
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I may be half lit from some dry cider straight from my keg, but I swear I half remember some research I did a while ago on cider...itwas that in the old world meat was used in cider making...they threw it in during the fermentation process. Just cant remember the purpose exactly....someone help me out here

 
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Old 12-24-2011, 12:31 AM   #124
Joe_in_CT
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Sep 2011
Greenwich, CT
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Quote:
Originally Posted by SmokeNbrew View Post
I may be half lit from some dry cider straight from my keg, but I swear I half remember some research I did a while ago on cider...itwas that in the old world meat was used in cider making...they threw it in during the fermentation process. Just cant remember the purpose exactly....someone help me out here
My understanding is that a piece of meat was lowered on a string to provide some protein to the yeast when needed.

 
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