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Old 11-11-2016, 02:01 AM   #11
Dutto
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Originally Posted by BeerCat View Post
Saw a video where they let ferment out then backsweeten with wine conditioner and added some taste back by using the syrup from fractional freezing apple juice.
Thanks for that.

I may consider it when I'm doing a cider for myself but for this batch I particularly want low alcohol.

The problem would be controlling the ABV to the desired +/-3% due to the fluctuation of OG and FG if I let it ferment out.

Again, thanks for the tip and I will keep it in mind for the future when I'm brewing for myself rather than No.1 Son.


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OR Light Ale (21/02/17)

Fermenting
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Old 11-11-2016, 04:24 AM   #12
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If you're stopping the fermentation then surely there's no need to water it down? Give it full appleiness

And remember: cider normally ferments out to nearer 1.000, if you're calculating
agreed, iv had it just lower but that was left for quite some time and with champange yeast


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Old 11-11-2016, 06:51 AM   #13
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heres aother thought - do as the commercial brews do and just some higher strength cider ( they tend to make it to 14%) and then water it down - perhaps add some gylcerol for mouth feel and dont forget to make a big strong tea before hand (to add as ) to make up for the missing tannns - in a 20+ litre batch of cider a litre of stew tea made with 5 tea bas will do it , keep stirring every cople mins then squeee them bags before pouring in
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Old 11-11-2016, 10:46 AM   #14
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Many thanks for the responses.

Plan B is now:

o 15 litres of AJ from Lidl,

o 500ml of pomegranate syrup to give it that bit of flavour and colour,

o Two "Jiffy Lemons" to give it a bit of a bite. (Couple left over from summer tipple of "G&T with a dash of lemon".)

o Check the SG on a daily basis.

o Stop fermentation with a Stabiliser at whatever SG produces an ABV of +/- 3%.

o Syphon off into a keg, carbonate with CO2 and allow to clear.

Should be underway later today so I will keep everyone informed of progress.

Again, many thanks for comments.
Sounds good, but be careful with the Jif lemons. They have E223 in them, which is the code for sodium metabisulphite.
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Old 12-11-2016, 06:59 PM   #15
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I have now pitched the yeast into Plan C - without the Jif Lemons!

Apart from the above, when I read the instructions on the Stabiliser it recommended letting everything ferment out before adding it to the brew, so the plan has been modified as follows:

o Nine litres of Apple Juice (Lidl "Simply" brand).

o 750ml of Grenadine.

o Cup of stewed tea (6 bags in .5 litre of boiling water for 10 minutes).

o Teaspoon of Pectolase.

o Two teaspoons of Wilco Express Wine Yeast Compound.

The OG is 1.067 which should give +/- 7.5% ABV when fermented to a FG of 1.010.

When fermented, I intend to stabilise the brew and then reduce the ABV to +/-3% by increasing the volume with a mixture of water, apple juice and Jif Lemon with frequent taste testing to try and get something drinkable at +/-23 litres.

Water, AJ and Jif Lemon are all at zero ABV so 10 litres of cider at 7.5% will require an additional 13 litres to drop the ABV of the mixture to 3.25%.

I will then carbonate the finished cider in the keg.

There are still plenty of things that can go wrong even if it ferments out okay; and that's brewing folks!

Many thanks for the hints and advice.

I will keep you posted on progress.
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Living more in hope than expectation; and seldom disappointed.

Drinking
Fulstows Marsh Mild (15/12/16)
Fulstows Northfields IPA (05/01/17)
Woodfordes Wherry (17/01/17)

Conditioning
OR Bitter (03/02/17)
OR Light Ale (21/02/17)

Fermenting
OR Mild Ale

In Store
Gone with the Wheat Gluten Free Czech Pilsner (6/08/16)

Note:
(**/**/**) = Date bottled or legged
In Store = Few remaining bottles
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Old 12-11-2016, 07:05 PM   #16
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Sounds good buddy, you could always have chucked in some fresh lemon juice at this stage 😊

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Old 12-11-2016, 07:39 PM   #17
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Sounds good buddy, you could always have chucked in some fresh lemon juice at this stage 😊

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Just warm and dry enough in the garage to nip out and get the brew on.

SWMBO went for a walk in the mist and rain today.

Had I asked her to carry back a bag of lemons I'm not saying she wouldn't have done it ...

... but I do know where she would have shoved them!

Jif Lemon Juice will do nicely thank-you!
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Dutto

Living more in hope than expectation; and seldom disappointed.

Drinking
Fulstows Marsh Mild (15/12/16)
Fulstows Northfields IPA (05/01/17)
Woodfordes Wherry (17/01/17)

Conditioning
OR Bitter (03/02/17)
OR Light Ale (21/02/17)

Fermenting
OR Mild Ale

In Store
Gone with the Wheat Gluten Free Czech Pilsner (6/08/16)

Note:
(**/**/**) = Date bottled or legged
In Store = Few remaining bottles
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Old 12-11-2016, 07:51 PM   #18
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20 pints lidel sparkling apple juice , i thimble of vodka . lol
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Old 13-11-2016, 12:54 AM   #19
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20 pints lidel sparkling apple juice , i thimble of vodka . lol
would save the thinking or hassel - I LIKE IT
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Old 13-11-2016, 12:28 PM   #20
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I have now pitched the yeast into Plan C - without the Jif Lemons!

Apart from the above, when I read the instructions on the Stabiliser it recommended letting everything ferment out before adding it to the brew, so the plan has been modified as follows:

o Nine litres of Apple Juice (Lidl "Simply" brand).

o 750ml of Grenadine.

o Cup of stewed tea (6 bags in .5 litre of boiling water for 10 minutes).

o Teaspoon of Pectolase.

o Two teaspoons of Wilco Express Wine Yeast Compound.

The OG is 1.067 which should give +/- 7.5% ABV when fermented to a FG of 1.010.

When fermented, I intend to stabilise the brew and then reduce the ABV to +/-3% by increasing the volume with a mixture of water, apple juice and Jif Lemon with frequent taste testing to try and get something drinkable at +/-23 litres.

Water, AJ and Jif Lemon are all at zero ABV so 10 litres of cider at 7.5% will require an additional 13 litres to drop the ABV of the mixture to 3.25%.

I will then carbonate the finished cider in the keg.

There are still plenty of things that can go wrong even if it ferments out okay; and that's brewing folks!

Many thanks for the hints and advice.

I will keep you posted on progress.
Roll on a month and that duty free Grenadine will become a bottle of squash in your next batch

Some lemon bottle juice has sorbate in, some do, probably wont make any difference in cider though.


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