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Old 04-05-2013, 04:01 PM   #11001
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Originally Posted by Ridenour64 View Post
When I started my carboy was topped up fine. Is it usually to lose volume like that? Should I top up? It's been fermenting for like 5-6 days.
Hmmmm My batch has about 2-3 inches more headspace than yours. Its been in the fermenter for 10 days or so. Should i top it off or will the Co2 layer be enough to protect it from oxidizing?
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Old 04-05-2013, 05:04 PM   #11002
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Just finished a batch. It was in the 1g glass jug for a month. Not thinking I put a can of frozen apple juice in the bottling bucket...the whole can. Am I gonna have bombs? Should I wait a day or two then use the stove top pasteurize method? Thanks for the help...what would I do without HBT?!?

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Old 04-05-2013, 06:35 PM   #11003
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Just finished a batch. It was in the 1g glass jug for a month. Not thinking I put a can of frozen apple juice in the bottling bucket...the whole can. Am I gonna have bombs? Should I wait a day or two then use the stove top pasteurize method? Thanks for the help...what would I do without HBT?!?
Yes I think you might have a problem there. Sorry, hopefully someone with more knowledge than me can help you fix things.
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Old 04-06-2013, 01:35 AM   #11004
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Hmmmm My batch has about 2-3 inches more headspace than yours. Its been in the fermenter for 10 days or so. Should i top it off or will the Co2 layer be enough to protect it from oxidizing?
It will be fine.

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Originally Posted by Justdrumin View Post
Just finished a batch. It was in the 1g glass jug for a month. Not thinking I put a can of frozen apple juice in the bottling bucket...the whole can. Am I gonna have bombs? Should I wait a day or two then use the stove top pasteurize method? Thanks for the help...what would I do without HBT?!?
You are definitely going to want to pasteurize. The priming sugar calculator I like indicates that about 0.8 oz of sugar would be right for 1 gallon of cider. A can of frozen apple juice concentrate usually has about 25 gravity points. 1 lb of sugar has 46. So you added roughly 4 oz of table sugar equivalent. That's pretty rough estimation, but your still at 3-4 times more fermentables then you would want to carbonate.
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Old 04-06-2013, 03:25 AM   #11005
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[B]
I kegged my first batch of apfelwein today - 5 gallons that I started right after Christmas. It hit FG1.000 according to my hydrometer. I've drank two flat pints of it already & yeah this warning is right on the money.

My wife's not a beer drinker, she likes fizzy girly drinks and her social group regularly have "Moms nights in". I'm looking forward to it carbing so my wife & her friends can drink it.
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Old 04-06-2013, 04:40 PM   #11006
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You are definitely going to want to pasteurize. The priming sugar calculator I like indicates that about 0.8 oz of sugar would be right for 1 gallon of cider. A can of frozen apple juice concentrate usually has about 25 gravity points. 1 lb of sugar has 46. So you added roughly 4 oz of table sugar equivalent. That's pretty rough estimation, but your still at 3-4 times more fermentables then you would want to carbonate.
I thought so. I mean the swmbo doesn't mind cuz its a lil sweeter, but now I need to pasteurize. How long should I wait to pasteurize? I've seen some put it in a pet bottle but mine is bottled and it bein such a small batch if I kept opening em they'll all be gone by the time its carbed. If I have to, I put another gallon of apple juice right on top after I transferred so I have another batch comin and ill be able to do it right then. Should I use a small 12oz soda bottle next time? This is only my second batch. I tried the 5 day cider and didn't care for it much. The sample of this I had was AWESOME and I look forward to aging my next batch a while. Thanks!
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Old 04-06-2013, 06:54 PM   #11007
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I just made my first batch. I used EC-1118 instead of Montrachet, Indian Summer Apple Juice, and 2lb Dextrose. O.G. is 1.066, so pretty much on target. I'll probably backsweeten half of it for SWMBO, can't wait to try it!

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Old 04-07-2013, 01:37 AM   #11008
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+1
Frozen apple juice concentrate rocks!
Are you adding this at bottling or in place of the apple juice at the start?? I am wondering what to back sweeten with. O have heard Splenda or lactose or something thats not fermentable.

Also, is the ratio of sugar to carbonate the same as beer? About 4 oz dextrose for 5 gallons? Im thinking you would want it a little less carbonated.
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Old 04-07-2013, 02:26 AM   #11009
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Are you adding this at bottling or in place of the apple juice at the start?? I am wondering what to back sweeten with. O have heard Splenda or lactose or something thats not fermentable.

Also, is the ratio of sugar to carbonate the same as beer? About 4 oz dextrose for 5 gallons? Im thinking you would want it a little less carbonated.
It's been a while so I'm not positive what that reply was to but I believe he was using it for priming. You can use it to back sweeten also. If you use it to backsweeten, just add enough to both sweeten and prime. When you bottle, use a plastic soda bottle for one of them. When that bottle gets hard, pasteurize all your glass bottles.

If you don't want to bother with pasteurization (it can be intimidating) you can sweeten with Splenda, lactose, or stevia.
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Old 04-07-2013, 04:04 AM   #11010
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OK, so, if I dont want it carboniated or keged, how do I store it?
Thanks.

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