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French Cider Question.


read 823 times • 11 replies • posted 9/16/2012 3:14:08 PM

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bierkitty 156:13
Thanks for the link. It will take me some time to adsorb all the information.
Originally posted by JoeMcPhee
They use a process called defecation to remove most of the nutrients from the apple must. There is enough that there may still be a long slower in bottle fermentation but not enough that youíll end up with bottle bombs. You can read a little more about it here. Itís similar (I believe) to keeving in the english cider tradition.

http://www.cider.org.uk/part4.htm
9/17/2012 2:56:12 PM

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