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Old 10-20-2008, 08:47 PM   #11
Yooper
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Originally Posted by breisspastor View Post
I think I will try it without sugar.
IS there any problem with it NOT being pasteurized?
Not a problem, except........the wild yeast and bacteria can take over the fermentation if you don't sulfite it. What I would do is crush and dissolve one campden tablet per gallon in a little hot water, and add that to the cider and stir well. You can just cover it with a dishcloth, it doesn't have to be covered tightly. 12 hours later, add the pectic enzyme (stir well) and 12 hours after that, add the yeast. That will insure that all wild yeast/bacteria aren't given a chance to take hold.
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Old 10-20-2008, 08:49 PM   #12
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Thanks! DO I have to do anything about pasteurization?
How long until you can start drinking- 6weeks? 2 months? Longer....?
You can use campden tablets to inhibit any yeast that is in there currently. 1 tablet per gallon crushed is the norm. Let that sit for 24 hours then pitch whatever yeast you choose.

I would say at the minimum let it sit for a month, then go from there.
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Old 10-20-2008, 09:01 PM   #13
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Campton tablets... can I get those at northern brewer? yep I See you can... no need to post. I look forward to drinking... Do you bottle condition like beer by adding more sugar at the bottling stage?
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Old 10-20-2008, 09:06 PM   #14
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Wouldn't it just be quicker to throw it on the stove?

You don't have to boil it, raise the temp to 180 or so and let it sit at that temp for 15 minutes cool and pitch.

Thats the route I take. Results have been great.

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Old 10-20-2008, 09:08 PM   #15
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Campton tablets... can I get those at northern brewer? yep I See you can... no need to post. I look forward to drinking... Do you bottle condition like beer by adding more sugar at the bottling stage?
Yes, if you want it carbonated you can add some sugar at bottling. I like mine still, so I don't do that.

Since you're on the northern brewer site, make sure you have everything you need- one of the things is some tubing so you can rack (siphon) the cider off of the lees (dead yeast and other sediment) and those bottling wands are really handy to have. Some people swear by the autosiphon, for making siphoning much easier. Also, make sure you have a good sanitizer for any equipment you're using- I like star-san the best but I've used one-step and Iodophor.
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Old 10-20-2008, 09:19 PM   #16
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I might try the heat... don't like adding things if I don't have to.

I like it bubbly so I will probably carbonate.

Thanks for the list... got all that stuff for brewing my main drink, Beer!

Looks like I got to pick the yeast. What about the Champagne- someone said ale others wine... what's the difference in this application?
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Old 10-20-2008, 09:25 PM   #17
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Wine yeasts are generally more tolerant of high alcohol levels so if you are adding sugar I would go that route, they will also ferment out a bit drier. I went with Ale yeast and no sugar on my last batch to try and retain some sweetness and apple flavor. So far it is working out well.
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Old 10-20-2008, 09:32 PM   #18
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What do You think of a High Tapist Belgian yeast and a little bit of a Sugar boast, Like 1 and Half pounds? might be a little sweet at the end Huh?
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