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Old 12-23-2008, 06:12 PM   #1
MikeRobrew
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Default Anything need to be done for fresh juice for apfelwein

Going to make a batch of EdWort's Apfelwein.

There's a somewhat local cider shop which is bottling fresh apple juice today. It's about as fresh as I am going to be able to get it.

I was reading some cider (i know it's not cider) where someone recommends when using non-pasturized fresh apple juice, using camden tablets or metabisulfite for 24 hours before you pitch the yeast. Would I need to worry about anything like that?


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Old 12-23-2008, 06:23 PM   #2
Tusch
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If it is fresh pressed and non-pasturized, yes you should use campden. Disssolve 1 crushed tablets per gallon and wait 24 hours before pitching your yeast. Also, make sure they don't add any preservatives to their juice, or that could hinder fermentation.


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Old 12-23-2008, 06:26 PM   #3
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Thanks, and this brings up another question. Is it OK to add the dextrose as per the recipe before adding the tablets? Or should I do that after the tablets are added?
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Old 12-24-2008, 06:37 PM   #4
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yes it is ok to add the sugar and the campden at the same time
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