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I just had this discussion on the BJCP forums and while a Graf / Malted Cider doesn't have a specific home yet it May if it gains popularity. C2F is the correct category, but note a base style the wort best fits or list the malted ingredients and must portion, in my case I use second runnings so that part is easy. C2F was confirmed by two Grand Master BJCP ...


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GIGO: Garbage in, garbage out. It seems a natural inclination to try to save $10 by using unsuitable ingredients (like sorbated juice), but you often end up throwing good money after bad and dumping the batch anyway. Don't try to save bad ingredients with more money and time. You could have made tasty young cider in that same fermenter in the amount of ...


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did you take any gravity readings? If there is alcohol in it then you may have an contaminated batch, but you can give it away as a lambic and say it was intentional, if there is no alcohol your s.o.l


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I put my cider in the fridge for 3 days than filter it into a keg, then add apple cider, and a roll of frozen concentrate from the grocery store.


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You can try to add some Honey that has non fermentable sugars, this will make you cinder more alcoholic and more sweet. Instead of trying to kill you yeast with chemical products you must try to add non fermentable sugars (dextrine). Here read this link: http://www.cider.org.uk/part4.htm I never make cinder, but for get more body and sweetnes in beer i ...


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I do ciders and Apple wines a lot. Not being a fan of chemical inhibitors, I crash and fine out the cider to brilliant clairity before kegging to limit suspended yeast. I usually have about 4.5 gallons of cider to rack and add 1/2 gallon of store bought preservative free juice (usually the same juice that was fermented) to top off the keg. Then keep it ...


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Ciders run a higher risk of infection from bacteria and more commonly a wild yeast. This is why everything the cider must touches needs to be sanitized with a product like starsan. Brewing beer has the advantage of a boil and hop antimicrobial properties. But once the wort begins to chill it's vulnerable to infections, just not as much as a cider must. ...


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I don't think so, especially given that cider and beer brewing are substantially the same. I've brewed over 50 batches of beer using standard sanitation without ever having a batch contaminated. I've also brewed one batch of cider. I'm not a clean freak -- my method seems similar to the one you described. I just wash out the carboy and tubing with either ...


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Impede the yeast activity with either sorbate or metabisulfite. Then add the sweetener of choice in the bottling phase to taste. Bottle from there.


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That is some sort of pellicle. Almost looks like a Wyeast Roeselare sour blend pellicle (Just as something to compare it too). Yeast, even wild yeast, would have settled out by now. Its impossible to tell type of wild contaminant you have there. It is likely a blend of your yeast (which was what?), wild yeast and bacteria. The good thing is at least in ...



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