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Thread: Moonshining

  1. #9
    herenorthere's Avatar
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    Congratulations. That's a good way to start, similar to making a batch of wine with grape concentrate or a batch of beer from a kit. If you like doing it and like the results, you can use better ingredients and more complicated processes to make it even better.

    A lot of people have gotten into making hard cider in the last decade or two and grow specific cider apple varieties to blend. Some, known as the bitter-sharp varieties (I think) aren't so good for eating but supposedly make an exceptional cider when blended with other varieties. The red-fleshed apples Rattler mentioned should work in the same way because they probably have higher tannins than more typical apples.

    As for preservatives and yeast, wine yeasts tolerate high levels of sulfur and that's why campden tablets, which release sulfur dioxide, are used so often in home winemaking. I've used them when making wine, but never for beer and don't know anyone else who does either. Maybe beer yeast isn't as tolerant of sulfur as wine yeast, but I don't know.
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    Rocketcaver's Avatar
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    What I meant was that often it is difficult to get a ferment going when using store bought apple juice or cider because of the preservatives added to them before bottling.
    The bottlers foolishly believe that the majority of consumers do not want the juice to ferment in the bottle so they take steps to prevent it.
    If you have found a brand that works that's great. They are getting harder to find these days.

  3. #11
    Charlatan lizasaur's Avatar
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    I dunno, Rocketcaver. People are getting a little wiser and not wanting preservatives in their stuff.

    My bio teacher told us how he made an alcoholic beverage using a coffee can and kool-aid, lol.

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    Quote Originally Posted by Rocketcaver View Post
    What I meant was that often it is difficult to get a ferment going when using store bought apple juice or cider because of the preservatives added to them before bottling.
    The bottlers foolishly believe that the majority of consumers do not want the juice to ferment in the bottle so they take steps to prevent it.
    If you have found a brand that works that's great. They are getting harder to find these days.
    actually even up here in the middle of nowhere i can find 3 varieties that just use ascorbic acid for a presevative......plus it has the added benifit of being good for you as its just vitamin C........
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  5. #13
    Eats genetically engineered tomatoes Sig's Avatar
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    Quote Originally Posted by rattler View Post
    actually even up here in the middle of nowhere i can find 3 varieties that just use ascorbic acid for a presevative......plus it has the added benifit of being good for you as its just vitamin C........
    There's an apple mill here that sells apple cider that was literally squeezed minutes ago. Nothing added at all and it tastes amazing. They lose some business though from parents who are worried about germs and everything, but I think it's better for you without all that crap in it. Besides, it never lasts more than a day anyway!
    Formerly known as Silenceisgod!

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