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Old 13-01-2017, 05:44 PM   #31
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If you're really stuck you could always offer a bottle swap with some forumites who like sweet ciders.


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Old 13-01-2017, 08:58 PM   #32
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Quote:
Originally Posted by dad_of_jon View Post
turn it into snakebite?

brew a dry BEER instead and make a hybrid?

I may jush be talking pish tnacks to the bengali digbons i've had
Oh God! I haven't bought or drunk a Snakebite since I started brewing my own beer ...

... and even back then, it was only to disguise the taste of cheap but crap beer like Watney's Red Barrel.


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Old 13-01-2017, 09:02 PM   #33
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Quote:
Originally Posted by Razor View Post
If you're really stuck you could always offer a bottle swap with some forumites who like sweet ciders.


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The problem is that it was carbonated in the keg using CO2 capsules and it will go flat as the proverbial witches bits if I bottle it.

The good news is that the inundation from the North Sea didn't happen and the garage is still as dry as a bone ...

... except for the beer (and that damn cider)!

I suppose other good news is that it should sanitise the drains!
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Living more in hope than expectation; and seldom disappointed.

Drinking
Gone with the Wheat Gluten Free Czech Pilsner (6/08/16)
Coopers Lager (with 50g Fuggles) (08/11/16)
Fulstows Marsh Mild (15/12/16)

Conditioning
Fulstows Northfields IPA (05/01/17)
Woodfordes Wherry (17/01/17)

Fermenting
Watch this space!

Note: (**/**/**) = Date bottled or kegged
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Old 13-01-2017, 09:12 PM   #34
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try a little sample of the cider with some fresh yeast dutto you've got nothing to lose.

http://www.fermentarium.com/homebrew...bate-is-wrong/
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Old 13-01-2017, 09:34 PM   #35
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Quote:
Originally Posted by cheapbrew View Post
try a little sample of the cider with some fresh yeast dutto you've got nothing to lose.

http://www.fermentarium.com/homebrew...bate-is-wrong/
That's a very encouraging article, particularly as I added a lot of fresh AJ to drop the alcohol content and increase the sweetness after the original cider was stabilised.

It's definitely worth a punt.

So Plan D is now:

o Get a starter underway, with a packet of Wilco Wine Yeast and some sugar, on the stir-plate at 20 degrees.

o De-gas the cider and transfer it to a sanitised and insulated FV.

o Place the FV on a Heat Pad at a set temperature of 20 degrees and give it 24 hours to come up to temperature.

o Pitch the yeast starter on Sunday evening when they are both at 20 degrees.

My next order of brewing gear isn't due to arrive until next Tuesday (and I wasn't intending to start anything before next Wednesday) so by the time I need either the FV and/or the Heat Pad the cider should either have started fermenting or stayed inert and be drain-fodder.

Either way, it's worth the cost of a packet of Wilco yeast and the effort to give it a try!

Many thanks for the input.

Watch this space for developments!
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Living more in hope than expectation; and seldom disappointed.

Drinking
Gone with the Wheat Gluten Free Czech Pilsner (6/08/16)
Coopers Lager (with 50g Fuggles) (08/11/16)
Fulstows Marsh Mild (15/12/16)

Conditioning
Fulstows Northfields IPA (05/01/17)
Woodfordes Wherry (17/01/17)

Fermenting
Watch this space!

Note: (**/**/**) = Date bottled or kegged
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Old 17-01-2017, 09:51 AM   #36
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GOOD NEWS
That Wilco Stabiliser really does stop a brew DEAD!

BAD NEWS
After pitching a perfectly healthy yeast starter into the sweet cider on Sunday afternoon and keeping it at a steady 22 degrees, there is absolutely NO sign of any fermentation taking place.

So, down the drain it goes ...

... and so ends "Making things that I don't like for other people!"
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Living more in hope than expectation; and seldom disappointed.

Drinking
Gone with the Wheat Gluten Free Czech Pilsner (6/08/16)
Coopers Lager (with 50g Fuggles) (08/11/16)
Fulstows Marsh Mild (15/12/16)

Conditioning
Fulstows Northfields IPA (05/01/17)
Woodfordes Wherry (17/01/17)

Fermenting
Watch this space!

Note: (**/**/**) = Date bottled or kegged
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Old 17-01-2017, 11:13 AM   #37
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Tough one matey 😕

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