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TimmyR
 Post subject: Re: Cider 2010
PostPosted: Sat Oct 30, 2010 10:13 am 
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Adding raisins today to New England Style Cider....think I can just dump 'em in or do they need to be pasteurized at a certain temp?

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spiderwrangler
 Post subject: Re: Cider 2010
PostPosted: Sat Oct 30, 2010 11:39 am 
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I would pasteurize.... Chop em up and hold them at the appropriate temp for the appropriate time.

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spiderwrangler
 Post subject: Re: Cider 2010
PostPosted: Thu Nov 04, 2010 4:00 pm 
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Tried a couple of ciders that had been cellared for a while... think the yeast autolysed. It tasted like meat and V8. Both of which I like on their own. Not nearly as good as chocolate and vagina.

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Spiderwrangler
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In the cellar: Galaxy Pale, Citra Pale, Honey Common
In the fermentor: Cat Yakk Saison
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mordantly
 Post subject: Re: Cider 2010
PostPosted: Thu Nov 04, 2010 4:58 pm 
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spiderwrangler wrote:
Tried a couple of ciders that had been cellared for a while... think the yeast autolysed. It tasted like meat and V8. Both of which I like on their own. Not nearly as good as chocolate and vagina.



what!? i like dipping vaginas in chocolate sauce!!

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Aoccdrnig to a rscheearch at Cmabrigde Uinervtisy, olny the frist and lsat ltteers need be at the rghit pclae. Tihs is becsuae the hamun mnid deos not raed evrey lteter by iteslf, but the wrod as a whloe.

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spiderwrangler
 Post subject: Re: Cider 2010
PostPosted: Thu Nov 04, 2010 5:31 pm 
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Oh, sure, chocolate vagina is great.... stale meat marinated in V8 then soaked in cider, not so much.

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Spiderwrangler
PFC, Arachnid Deployment Division

In the cellar: Galaxy Pale, Citra Pale, Honey Common
In the fermentor: Cat Yakk Saison
In the works: Wooden Cider

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