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  1. #211
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    Quote Originally Posted by scottyb View Post
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    Dubbel yesterday, Grand Cru today.
    You're like my hero!
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  2. #212
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    So today was our first public outing for Rippon Brewing. It went better than I could have hoped for. So many compliments, and high praise from fellow brewers. Very humbling and satisfying at the same time. Weather was beautiful, great music, awesome networking. Reconnecting with old friends.

    Brewing is a family.
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  3. #213
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    This years Perry is in the fermenters, pear butter was made.

    1LDb8tc.jpg
    mlkbkXJ.jpg
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  5. #214
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    Quote Originally Posted by scottyb View Post
    This years Perry is in the fermenters, pear butter was made.

    1LDb8tc.jpg
    mlkbkXJ.jpg
    Did you add juice back to the solids to make your pear butter?
    I have 11 gallons of cider turning hard at the moment some was drank fresh, but it hurt to throw away all the good leavings. I wish I could have at least fed them to some Critters

  6. #215
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    Quote Originally Posted by 6526 View Post
    Did you add juice back to the solids to make your pear butter?
    I have 11 gallons of cider turning hard at the moment some was drank fresh, but it hurt to throw away all the good leavings. I wish I could have at least fed them to some Critters

    No, making pear butter is about driving off any excess liquid to get the right consistency. I use the foamy part from the juicing to make the butter. My juicer makes pulp, juice and a foamy component which gets separated from the liquid in a special container.

    I will save back some juice to add back or back sweeten the cider but storing it for that long can be problematic. I often go to the store to find some.
    Last edited by scottyb; 10-02-2019 at 05:18 AM.
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  7. #216
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    I used my Breville juicer as a grinder and strained everything (juice, foam,and pulp )through a pillowcase and my sparging strainer,,as I don't have a press yet,I used a 5gal bucket,a ss bowl,a 1gal paint can and my fat ass to extract,,,and a fair bit of kneading. This got me about 5.5gal out of 61lbs of early yellow apples with pretty dry pulp .

    I was tempted to take the pulp and cook it down with some frozen concentrate for butter, but the old lady gave me the stink eye as we still have a few quarts leftover from 2017

    Have you tried freezing some juice for later?

  8. #217
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    I have frozen juice but limited freezer space is my issue.
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  9. #218
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    3ED9D3ED-CF4A-4397-BD1B-B128423BF417.jpeg

    dueling yeast starters, haze IPA and DIPA hazy
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  10. #219
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    Support Wild Life-drink TURKEY 101

  11. #220
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