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Old 11-13-2008, 08:26 PM   #21
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This is more than just tart. It's medicinal, fusel, alcoholic! It screwed up my taste buds for the rest of the day. This is also the 1st time I've ever used campden, pectic and yeast energizer in my ciders. It is also the 1st time I did not soak a carboy in StarSan. I just put 1 or 2 quarts in and gave it a good swirl. Anywho, I will try again in a few weeks.
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Old 11-13-2008, 09:21 PM   #22
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Thats the way I always clean my carboys. In fact I went a whole year cleaning with just B Brite. I thought it was a sanitizer. I guess I was lucky.
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Old 11-22-2008, 09:19 PM   #23
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Racked to secondary today. It's down to 0.998. Added 1 can Raspberry juice concentrate, 2 cans Apple juice concentrate, 2.75# frozen raspberries and 3/4# Craisins. This has calmed down immensely. That harsh taste is gone. Tastes like cider now. A little tart but not too bad. This has potential...
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Old 01-18-2009, 06:06 PM   #24
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Racked again today. Had to top off with almost a 1/2 gallon apple juice. It's on the tart side. A little hot on the alcohol. Raspberries are really coming through. Will have to bulk age this for 3-6 months.
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Old 01-18-2009, 08:37 PM   #25
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When you make drinks with this high of alcohol it will always be a little "hot" to start with. The best thing you can do is let it age for 6 - 12 months.

As far as the cranberry and raspberry being a little tart. If it still tastes that way after it is done aging it you should consider stabilizing with K-sorbate and adding some sugar to sweeten.

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