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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Posted to alt.brewing,rec.crafts.winemaking,alt.beer.home-brewing,rec.crafts.brewing
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My recipe for hard cider is this:
5 -6 gallons of apple cider 5 pounds of brown sugar a little bit of honey champagne yeast. It fermeted for about 2 weeks, and has been clearing nicely for about another 2 weeks, but it's still sour. I'd like to sweeten it up. I was thinking of adding apple juice (maybe a gallon) - but I don't want the yeast to eat the sugars in it - so I was thinking of getting some w/ preservatives in it. Will this cause the yeast not to eat it? I also want to make it sparkling. I was going to add priming sugar before bottling. Will the yeast eat the priming sugar w/ preserved apple juice in there? -Lars |
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