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James0816

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Finally, read this whole thread again and even my earlier "test" batches of this. lol Such a good read and thanks to Pap for throwing this together. Was really shocked/surprised to see that he is no longer out here. what a loss of great information.

As we move on with this great recipe that I can't wait to dive in to fully as it was meant to be, I have a couple questions for those that might still be here:

Did anyone experiment in toning the ABV down a bit? I don't care about carbing as I'm a mead drinker and still is just perfect for me. would like to maybe look at a semi-sweet lower ABV version. Maybe the 10-12% range.

For those that have jacked it, how much did you yield from say a gallon of the cider?
 

James0816

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Ferment stalled at 1.030. Yikes! Using EC1118. What do I need to do to get this guy back on track?

Thanks
 

James0816

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So I pulled the airlock and used my mixing wand to stir things up and introduce more O2 into it. Wow, that made a mess. lol. Things have settled back down and I have it covered with a towel currenlty.
 

James0816

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So after aerating the must yesterday, the SG is still reading at 1.030. Temp is 74.

I'm going to repitch another packet of EC1118. Quick question, do I let it drop to below 1.000 before racking or will it just die out due to alcohol level? I don't want it to get overly high due to more sugar for the yeasties to eat and leave some of that residual sugar that it is supposed to have.

Thx
 
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