French Cider Question.

Reads 1053 • Replies 11 • Started Sunday, September 16, 2012 3:14:08 PM CT

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beers 183 º places 13 º 14:56 Mon 9/17/2012

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 you’ll end up with bottle bombs. You can read a little more about it here. It’s similar (I believe) to keeving in the english cider tradition.

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