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Old 10-22-2012, 12:44 PM   #81
Zippox
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Jun 2012
Minneapolis, MN
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After four days the SG went down to 1.014. Airlock activity is still around a bubble a second and there is a half inch white krausen. I've heard that some ciders can give off a 'rhino fart' smell, but assuming because this recipe uses yeast nutrient I am getting a sugary apple smell instead (which is much nicer).

I tried a sample of it at that point and was surprised that it still seemed sweet to me. It was also very tart at the same time which was overpowering. I am hoping that after this is all said and done that everything balances out.



 
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Old 10-31-2012, 12:52 PM   #82
putout
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Sep 2012
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Can I use acid blend instead of malic or tartaric acid? My LHBS only had the blend.



 
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Old 11-27-2012, 02:13 PM   #83
Zippox
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Jun 2012
Minneapolis, MN
Posts: 400
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I think this recipe is a little too tart for me. I will let it age for another 6 months and post back with what I think of it then. I probably would suggest leaving out the malic acid if I were to try this recipe again. Because it is such a dry cider/wine, the tartness would probably shine through enough as it is.

 
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Old 11-30-2012, 11:32 PM   #84
Seanana
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Jun 2012
Posts: 60

I have a few quick questions. Do you have to move to secondary and could you just move to secondary in a corny keg. I am wanting to keg and forgo the bottling. I'm totally ok with a more dry cider, but my roommate swmbo may like it a little bit more if it was a tad bit more sweet.

 
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Old 12-01-2012, 05:08 AM   #85
Zippox
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Jun 2012
Minneapolis, MN
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I ended up letting it sit in the primary for a month, I don't think it will do too much to rack to a secondary. It is clearing up well in the bottles and there is not much yeast.

 
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Old 12-01-2012, 05:34 AM   #86
Seanana
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Jun 2012
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You left it in primary for a month? Maybe I could cold shock and then siphon all the top minus the crud. I can move to a secondary, but I figure less amount of o2 the better and a whole lot easier, since I'm lazy and all. I'm sort of new to brewing, I have been part of many many brews and have a pretty good knowledge, but more just gun shy. Don't want to waste!!

 
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Old 12-02-2012, 02:42 AM   #87
Zippox
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Jun 2012
Minneapolis, MN
Posts: 400
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Yeah I've read that dead yeast won't affect flavor until about 2 months, so leaving it in the primary the whole time is fine. Secondary is important for lagers and other things that need to age for a long time so for those it's best to get it off the dead yeast.

And you're right, less O2 contact the better. Especially for cider.

 
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Old 12-02-2012, 05:28 AM   #88
Toko3D
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Dec 2012
, Minnesota
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what was the reason for using white sugar as well?

 
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Old 12-08-2012, 04:05 PM   #89
neovox
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Feb 2010
Michigan
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Quote:
Originally Posted by Zippox View Post
I think this recipe is a little too tart for me. I will let it age for another 6 months and post back with what I think of it then. I probably would suggest leaving out the malic acid if I were to try this recipe again. Because it is such a dry cider/wine, the tartness would probably shine through enough as it is.
It is a bit tart early but after 12 months aging, it tastes really good.
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Old 01-03-2013, 02:15 PM   #90
Wraithraider
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Mar 2012
, New Jersey
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Hi Gang

Everyone is talking about bottle aging this cider but has anyone kegged it? And if so at what pressure?

Cheers!



 
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