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Old 08-09-2012, 04:36 AM   #10111
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I think the oak would add a nice roundness to the wine. I just am ready to bottle a batch that is about 9 weeks old. Its crystal clear, and has a very nice taste and color. My questions. The wine is totally dry, is the method to bottle and sweeten basically: add sugar to sweeten, add priming sugar, bottle, check proper carbonation, then pasturize? Will this leave some residual sweetness in the bottle if it is timed correctly? Thanks.

John

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Old 08-09-2012, 03:43 PM   #10112
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I'm pretty noobish, but if you added lactose & priming sugar at bottling I think the yeast will eat the bottling sugar to carb but leave the lactose to sweeten... That way you can prob avoid pasteurizing. Someone with more knowledge/experience can confirm that tho!

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Old 08-09-2012, 05:22 PM   #10113
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Originally Posted by Larzean View Post
I'm pretty noobish, but if you added lactose & priming sugar at bottling I think the yeast will eat the bottling sugar to carb but leave the lactose to sweeten... That way you can prob avoid pasteurizing. Someone with more knowledge/experience can confirm that tho!
This, why pasturize to kill the yeast? Just use the amount of priming sugar you want, and use a non fermentable sugar like Stevia/Lactose to sweeten in your bottling bucket.
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Old 08-10-2012, 04:07 AM   #10114
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Well, I finally bottled my 4ish gallon batch tonight, 12 750ml bottles and 11 pounders. Had a 3/4 pounder left over to sample. I wasn't blown away, maybe I'm not used to the taste yet. But I also don't know what wine turning to vinegar tastes like and I hope that in 6 months to a year I don't get straight vinegar. A neighbor tried the sample and said it was bitter, but I thought it was just flat and dry since I'm not carbing or backsweeting...

I'm probably over thinking it, as I was good on keeping oxygen out (de-gassing c02 barely into the bottling bucket) and decent with sanitation (but not overdoing it, just had spray bottles to coat everything). Is this a time to rdwhahb?

P.S. After about 10ish ounces of my sample I could feel a slight buzz

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Old 08-10-2012, 12:21 PM   #10115
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Quote:
Originally Posted by FuzzeWuzze

This, why pasturize to kill the yeast? Just use the amount of priming sugar you want, and use a non fermentable sugar like Stevia/Lactose to sweeten in your bottling bucket.
There's a few reasons why people like to pasteurise rather than backsweeten.
Firstly some people are lactose intolerant or sensitive to the tastes of artificial sweeteners (they often get a nasty aftertaste).
Secondly, the natural sweetness from apples may just taste better to some people.
Thirdly, if you pasturise you kill the yeast and this obviously stops them from multiplying, potentially leading to less crap in the bottom of the bottle.
Lastly you can let the bottles carbonate to the exact level you want then pasteurise to stop it there (or pasteurise immediately if you want to ensure it doesn't carbonate at all).

There is probably a few other reasons for pasteurising but those are just the ones that immediately come to mind.
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Old 08-12-2012, 02:28 AM   #10116
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Hello everybody!


I'm going to be fermenting a cider soon and I have a quick question(which is more of a reassurance). I'm going to be using a glass jug with a stopper and airlock as my primary fermenter and I plan on bottling into a similar cider jug. Here's the question part - if I ferment it in the original jug until it is clear and crispy, can I pour it into my storage jug and achieve an optimal still cider?

Thank you veddy much

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Old 08-12-2012, 02:38 AM   #10117
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How long does this take to bottle condition?

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Old 08-12-2012, 02:59 AM   #10118
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How long does this take to bottle condition?
The longer you wait, the better it is. I made my first batch 5 months ago carbing half of it, i started drinking them at month 2, I had the last carbed one tonight. It seems the longer you wait, the more apple you get and the smoother it gets. I'm saving the "still" bottles for as long as possible. My second batch has been bottled for 3 months, I plan on not touching the first one until 6 months.
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Old 08-12-2012, 03:14 AM   #10119
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Quote:
Originally Posted by allenH

The longer you wait, the better it is. I made my first batch 5 months ago carbing half of it, i started drinking them at month 2, I had the last carbed one tonight. It seems the longer you wait, the more apple you get and the smoother it gets. I'm saving the "still" bottles for as long as possible. My second batch has been bottled for 3 months, I plan on not touching the first one until 6 months.
This one had been bulk aging since march I just bottled it last weekend.
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Old 08-14-2012, 01:57 AM   #10120
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I just made a batch of this. I had a few ounces of apple juice left over when I thought that I shouldn't fill up the carboy anymore. So I heated it up and used it to rehydrate the yeast, poured all of it in and the carboy is now filled up to 2-3 inches from the top of the neck. hopefully it isn't too much, but good thing is i used all of the juice.

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