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Dead Yeast check expectation date. When you did your "30 min starter" was there foaming? If not it's likely the yeast was dead. "80°C" will kill yeast. If you added your yeast to 176°F cider, it's dead. Repitch your cider. Providing that was a typo, here's some other possibilities. Bad Fermentor Seal if there is a bad seal, the air lock won't function ...


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First off you are not crazy, adding fruit to alcoholic beverages is an age old process. You have a few options, you can add the peaches to the secondary, minus the syrup. If the peaches are straight from a can they will have been pasteurized so you can add them straight in if you wish. You may want to freeze them first to break down cell walls and extract ...


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Traditionally the juice IS concentrated before fermentation (2015 BJCP C2C) The fruit is frozen and pressed, or juice is frozen to just a slurry and strained. It may take several passes with ideal temp control to concentrate from juice. Not all juices are equal, taking a gravity reading before will help. Most Apple juices are 1.040-1.055 SG. Sounds like ...


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Clean your primary, and put everything back in that carboy for secondary. At the risk of transfer exposure to O2, but can be done easily to avoid it. Or put an airlock on the 2 liter bottle and let it ferment separate from the rest. This would minimize transfer O2 exposure. Or leave them sealed in a 2 liter soda bottle, this will naturally carbonate them. ...



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