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> Group Brew: Cruz's Apple Butter Cyser - Fall 2006, Brew date: Weekend of October 14, 2006
BrewDude
post Oct 2 2006, 10:19 AM
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QUOTE(Matt the Mead Maker @ Oct 2 2006, 09:12 AM) *
Just be aware that if you scale back the volume of the brew, the OG will go up since you haven't done much to reduce the fermentables. If you're dead set on using a 6.5 gallon fermenter, you may want to consider going up to 6 gallons of must and using foam control to prevent erruptions.

I'm going to try my best to get the whole thing in a 6.5 gallon fermenter. I bought a blow-off tube this week and will be using a big pot for my blow-off setup.
I plan on cooling 3 gallons of the cider in my fridge overnight (heh, I have room in my new kegerator for this) and using 2 gallons to dissolve all the stuff. I'm thinking of doing the honey first, then the Apple butter, followed by the sugar and then the DME last.
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Matt the Mead Ma...
post Oct 2 2006, 10:22 AM
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You fellas that will be fermenting in 6.5 gallon containers should also make sure to ferment this one on the cold side - right around, if not a little below 70F. Definitely use the foam control.
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BrewDude
post Oct 2 2006, 10:25 AM
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QUOTE(Matt the Mead Maker @ Oct 2 2006, 09:22 AM) *
You fellas that will be fermenting in 6.5 gallon containers should also make sure to ferment this one on the cold side - right around, if not a little below 70F. Definitely use the foam control.

Good to know, and good that my basement is running 65-68 degrees lately. (IMG:style_emoticons/brewboard/smile.gif)
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hiddendragonet
post Oct 2 2006, 10:46 AM
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I will let you guys know how much foam this thing actually produces. This morning judging by the glass 1-gallon jug, it wasn't that much.

My must would not have fit in a 6.5 gallon fermenter, just so you know. Figure the cider and honey alone will be 6 gallons. Once you add 7 more pounds of solid materials you'll be over the edge.
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BrewDude
post Oct 2 2006, 10:57 AM
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QUOTE(hiddendragonet @ Oct 2 2006, 07:38 AM) *
I felt that the level was too high for my 7.5 gallon fermenter, so after pitching and stirring, I siphoned some into a one-gallon fermenter.

Where do I get a 7.5 gallon fermenter???

I'm wondering now if it would just be better to do this with 4 gallons of cider to start: 2 for mixing, 2 chilled to add to the fermenter, then when that's all in, top off with the 5th gallon. The OG would probably end up higher, but it's an idea.
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Rowebote
post Oct 2 2006, 11:02 AM
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QUOTE(BrewDude @ Oct 2 2006, 10:57 AM) *
Where do I get a 7.5 gallon fermenter???


Northern Brewer has a 7.9 gallon bucket on thier site.
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hiddendragonet
post Oct 2 2006, 11:03 AM
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QUOTE(BrewDude @ Oct 2 2006, 10:57 AM) *
Where do I get a 7.5 gallon fermenter???

I'm wondering now if it would just be better to do this with 4 gallons of cider to start: 2 for mixing, 2 chilled to add to the fermenter, then when that's all in, top off with the 5th gallon. The OG would probably end up higher, but it's an idea.

It's really just a standard wine fermenting bucket for 6-gallon batches. It's actually 7.9 gallons at the top I guess.

http://www.northernbrewer.com/pics/fullsize/wine-pail.jpg
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BrewDude
post Oct 2 2006, 11:05 AM
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QUOTE(Rowebote @ Oct 2 2006, 10:02 AM) *
Northern Brewer has a 7.9 gallon bucket on thier site.

QUOTE(hiddendragonet @ Oct 2 2006, 10:03 AM) *
It's really just a standard wine fermenting bucket for 6-gallon batches. It's actually 7.9 gallons at the top I guess.

http://www.northernbrewer.com/pics/fullsize/wine-pail.jpg

Oh, it's a BUCKET. That would 'splain it. Silly me... (IMG:style_emoticons/brewboard/rolf.gif) (IMG:style_emoticons/brewboard/blush.gif)
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Rowebote
post Oct 2 2006, 11:12 AM
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Well I hope that it will be sufficient since that is what I am planning on using. If not I will find out the hard way I guess....
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TaterCreekBrews
post Oct 3 2006, 08:12 AM
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A friend and I are throwing our names in the hat for the ABC group brew. We have all the ingredients on hand except the yeast which should arrive from Austin tomorrow. He is brewing this weekend, I will probably wait until next weekend, the 14th.

All the talk about the 7 gallons is making me think about splitting between my 2 - 6.5gal carboys, and combining when things settle down. The first and only mead I made about 6 months ago made a huge mess(should have used a blow off tube).

I hope this stuff will be excellent, we have about $100 each in ingredients!
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hiddendragonet
post Oct 3 2006, 08:43 AM
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Update:

24 hour OG- ~1.116

The fermentation is hitting the airlock hard. It smells great, although I do detect a mild sulphur odor. Nothing like some of the cider yeasts I've used in the past, but present.

It is foaming on top, but not as much as an ale krauesen. I am glad I siphoned a gallon off into another vessel. Added my daily Fermaid K and DAP addition and stirred.
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hiddendragonet
post Oct 4 2006, 08:57 AM
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Update:

48 hour SG: 1.074

Dropped about 60 points in two days, not bad. Added more DAP and aerated.
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hiddendragonet
post Oct 5 2006, 08:01 AM
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Update:

72 hour SG: 1.054

More nutrient added.
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hiddendragonet
post Oct 6 2006, 08:11 AM
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Update:

My vigorous ferment seems to have hit a brick wall at 72 hours. At 96 hours, my SG was still ~1.054. Uh-oh, not good. Checked pH- it's come down a smidge to about 4.2, still plenty good for mead. I had aerated with "The Whip" at 72 hours, so that's not it. I have been staggering my nutrient additions, and increased the amount by 25% for the high gravity, so that's not it.

Looks like I'll be trying some additional yeast when I get home from out of town in a few days.

Any other ideas?
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pods8
post Oct 6 2006, 09:00 AM
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QUOTE(hiddendragonet @ Oct 6 2006, 08:11 AM) *
Any other ideas?


Other than giving it a couple days to see what it does first I have no input other than pitching more yeast. (IMG:style_emoticons/brewboard/blush.gif)
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