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Old 05-07-2013, 01:34 AM   #11151
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I made mine back in January and transferred it 3-4 times and added potassium sorbate and a campden tablet over a week ago. I just transferred it to old cork top whiskey bottles yesterday but it keep popping the corks off. Can anyone tell me why? Do I need to pasteurize it even after the potassium sorbate?

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Old 05-07-2013, 01:56 AM   #11152
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I made mine back in January and transferred it 3-4 times and added potassium sorbate and a campden tablet over a week ago. I just transferred it to old cork top whiskey bottles yesterday but it keep popping the corks off. Can anyone tell me why? Do I need to pasteurize it even after the potassium sorbate?
Yes. Potassium sorbate prevents yeast reproduction, it doesn't kill live yeast. It's effectiveness is also dependent on the ph of the solution it's in, so dosing can be a bit tricky.
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Old 05-07-2013, 02:07 AM   #11153
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That's a tough one because there isn't any standard for how much sugar the apple juice concentrate is supposed to contain.

You wouldn't happen to have a refractometer would you?
Couldn't he just stir in concentrate slowly until he hits the right gravity for bottle carbonating? I am not sure of this, but I think it is something like 1 gravity point per 0.5 volumes of CO2. (Legal Disclaimer - if you blindly follow these numbers and get bottle bombs, it's your own **** fault for not checking and trusting half-in-the-bag strangers in a homebrew forum. Shame on you).
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Old 05-07-2013, 04:15 PM   #11154
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Running into a little problem with my apple wine I started it on 09-28-2012 and have since moved to a new house. I moved the carboy to the basement where it stays cool but I noticed earlier when I went down there to check it out (it's been since januaryish since last time I looked) and noticed there was a thin layer of mold on top. Do you think it can be saved? Should I try and bottle it now? And if its not very sweet is there anything I can add to it?

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Old 05-07-2013, 08:57 PM   #11155
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+1 for aging in the bottle, and I don't think I have the self control to wait 8 months...

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Old 05-07-2013, 11:23 PM   #11156
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I have read about 2/3 of this thread and have yet to see or missed it being mentioned using Wyeast Labs 4766 Cider Yeast or a White Labs WLP775 English Cider Yeast. It seems to me either of these would be more suitable no?

I used the WLP775 and EdWort's recipe to a "T" otherwise and the end result was amazing. I must ask even though I didn't wait as long to bottle as some my OG and FG have this sitting at about 7.75% ABV., why would this ferment so quickly over the Montrachet?

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Old 05-08-2013, 01:24 AM   #11157
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No, recipe is for Montrachet. It's very specific, as in if you want this goodness, get that yeast. People do use other things, but this is supposed to finish like a dry wine not a cider.

And if you search around, I believe the consensus you will find is that wyeast cider is no good. I bought and then never used my pack for anything after reading about it.

Many, possibly most, of the cider recipes on these forums do not use "cider" yeast but instead use a neutral ale yeast, wine yeast, or champagne yeast.

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Old 05-08-2013, 02:59 AM   #11158
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I considered posting another thread, but I'll just add my apfelwein experience to this one. I've tried a few variations on the recipe:
Montrachet, 1 month - good
Montrachet, 3 months - very good
Premier Cuvee, 10 months - okay, maybe oxidized?
Montrachet, 4 gallons apple juice 1 gallon "Berry Blend" - dark pink when first made, light pink after a couple weeks, regular color after bottling. Berry flavor isn't prominent, just "different"
Montrachet, Substitute 2 cans of concentrate for 1/2lb of sugar, (no sample yet) - this one still appeared for have an active fermentation for weeks after a regular apfelwein would

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Old 05-08-2013, 03:26 AM   #11159
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Originally Posted by Tritonal View Post
Running into a little problem with my apple wine I started it on 09-28-2012 and have since moved to a new house. I moved the carboy to the basement where it stays cool but I noticed earlier when I went down there to check it out (it's been since januaryish since last time I looked) and noticed there was a thin layer of mold on top. Do you think it can be saved? Should I try and bottle it now? And if its not very sweet is there anything I can add to it?
If it was mine I would rack it out from underneath the mold. Then taste it. If it tastes ok, I'd bottle and bottle pasteurize.

If you want it to be sweeter, then go ahead and add sugar before you pasteurize. The yeast will be dead, so you won't be making bottle bombs.
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Old 05-08-2013, 06:30 PM   #11160
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Black or Green mold, trash it. White mold, I'd rack below it and try it. If you have no bad off taste then probably be ok just treat it and bottle it.

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