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OfflineTwinEclipse
Psychedelic Alchemist
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Registered: 07/06/13
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Re: Is wine or cider hard to brew? *DELETED* [Re: barong]
    #18885954 - 09/24/13 05:35 PM (10 years, 4 months ago)

Post deleted by TwinEclipse

Reason for deletion: Posted incorrect information



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My purpose: to love, to share, and to experience....all while conforming to my psychedelic experiences.



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Offlinehidenseek1
Its got all the dinks.
Registered: 12/22/12
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Re: Is wine or cider hard to brew? [Re: TwinEclipse]
    #18886234 - 09/24/13 06:54 PM (10 years, 4 months ago)

Quote:


Thank you for that, I was wondering why all the brew kits seemed to come with more buckets than carboys. Are there like, special ports in the lids of buckets to put the air filter deal on? forgot what they're called.




primary fermentation dosnt need an air lock, you actually want a little bit of oxygen for the yeast to multiply i think

secondary fermenters have a cork with a hole in it that the airlock goes in


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You can drink at 7 A.M., because the Beastie Boys fought for that right
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lsd and the vietnam war changed music forever


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OfflineGorlax
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Re: Is wine or cider hard to brew? [Re: hidenseek1]
    #18886410 - 09/24/13 07:44 PM (10 years, 4 months ago)

I did it when I was like 14.. lol it was hella nasty


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OfflineHeffy
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Re: Is wine or cider hard to brew? [Re: barong]
    #18889510 - 09/25/13 02:07 PM (10 years, 4 months ago)

Quote:

Not true. Dextrose (aka corn sugar) is fairly close to 100% fermentable so there will be no detectable residual sweetness at the rates that it would be added to form alcohol. The likely reason store siders are sweeter is because they are pasteurised post-fermentation, which kills the yeast cells, and then filtered, which also remove the yeast cells and any other proteins. Adding sugars after this process won't restart fermentation, because there;s no viable yeast to do so.




The reason store bought ciders are sweeter is because they add sugar post filtration. Period.

Pasteurizing post fermentation would do nothing, unless you mean DURING the fermentation in which case your fermentation will never complete and your cider would probably taste off. Not to mention that you would have to pasteurize at the exact point in the fermentation curve where the cider contains the amount of sugar you want. Not to mention that pasteurizing live yeast will cause it to autolyze, which will make your cider taste like meat.

Quote:

As for being sour, that would depend on the juice you used. You may be confusing this with being 'dry', of which home made cider would generally be because there's no residual sweetness remaining.



I know what the difference between dry and sour is. Most cider is very sour, because of the large amounts of malic acid in apple juice. This is why cider producers sweeten the cider post filtration, it helps disguise the acidity.


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OfflineHeffy
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Re: Is wine or cider hard to brew? [Re: TwinEclipse]
    #18889519 - 09/25/13 02:08 PM (10 years, 4 months ago)

Quote:

TwinEclipse said:
If you get an instrument that can read specific gravity, you can produce some delicate wine by using the right proportion of sugar to yeast in water. Maybe add tryptophan for some GHB production(just kidding)....

Get it to 1.308 :smile: it weighs the sugar in water.




That's not wine, it's rum wash.


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Invisibletrampis
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Re: Is wine or cider hard to brew? [Re: Heffy]
    #18889732 - 09/25/13 03:08 PM (10 years, 4 months ago)

I just started my first batch of wine back in July.

I used wild mustang grapes and this is the recipe I followed.

Should be ready to bottle in December. I'm excited to see how the final product turns out.

In the next few weeks I plan on collecting a couple gallons of prickly pear fruit and making some wine with that.


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Offlinespoonbomb
Registered: 10/16/10
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Re: Is wine or cider hard to brew? [Re: trampis]
    #18889878 - 09/25/13 03:37 PM (10 years, 4 months ago)

My brother and I made cider when we were kids.
We just added yeast to apple juice, fashioned a ghetto airlock out of a balloon and let it sit for a week or two.

It was strong shit.


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Invisiblebarong
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Registered: 07/24/11
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Re: Is wine or cider hard to brew? [Re: Heffy]
    #18894293 - 09/26/13 02:28 PM (10 years, 4 months ago)

Quote:

Heffy said:
The reason store bought ciders are sweeter is because they add sugar post filtration. Period.



I can run a batch through a 0.5μ filter TWICE, and there are still enough active yeast cells to trigger natural carbonation by reseeding with sucrose.

You may have a point about pasteurising pre-filtration, but I can assure you that pasteurisation is common at a commercial level. I have seen it done personally. Now, I'm talking mainstream megabreweries here, not small independant outfits. You are simply arguing about the order in which I posted these statements


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