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Old 10-26-2011, 11:45 PM   #1
Tomsamba
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Default Ken Schramm's Fall's Bounty Cyser

My first cyser.... Followed an established recipe except used W/L English Cider yeast. No biggie...but three later at 68 degrees it's still bubbling away....this seems abnormal...smells fine.... Any cause for concern?
Tom

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Old 10-26-2011, 11:46 PM   #2
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Crap....That's three weeks later...

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Old 10-27-2011, 01:22 AM   #3
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Nothing to worry about, probably just degassing. A quick hydrometer check will tell you for sure what's happening.

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Old 10-27-2011, 03:46 AM   #4
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Lol, funny you should mention this, I JUST juiced my apples yesterday and am about an hour away from pitching my yeast! 4gals of apples in a home juicer is pain in the a$$!!!! definately looking into getting a press for next time...

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Old 10-27-2011, 03:53 AM   #5
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Ok just decided it was close enough to 24 hours after the campden and pitched my starter.



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Old 10-28-2011, 07:27 PM   #6
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Another update, ferment is really taking off :-)

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Old 10-29-2011, 12:08 AM   #7
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Quote:
Originally Posted by Tomsamba View Post
My first cyser.... Followed an established recipe except used W/L English Cider yeast. No biggie...but three later at 68 degrees it's still bubbling away....this seems abnormal...smells fine.... Any cause for concern?
Tom
I made this recipe a few years ago. Tastes great, but takes a while to get tasty, about 2 years for mine, as does just about any mead-type (mead, cyser, melomel, metheglyn, etc...) fermentation. FYI: when Ken writes: "It's quite alcoholic..." he's not kidding; WOOHOO! It's great as a hot toddy, pretty good cold too. Regards, GF.
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Old 10-29-2011, 02:08 AM   #8
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I am making this also. Just getting ready for racking to a carboy. Smells awesome!

cheers,

robin850

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Old 10-20-2012, 11:50 PM   #9
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just tasted mine.... way too hot.... can I bottle and age or leave in the carboy?

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Old 10-21-2012, 09:46 PM   #10
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I don't have direct experience, but I've done a lot of reading. The general wisdom seems to be to do bulk aging (i.e., in the carboy) if it's possible. This will minimize bottle-to-bottle variations and generally seems to give better results.

The big exception I can see is if you're uncertain of your ability to keep oxygen out. If you have big headspace or a plastic bucket fermenter, I would bottle. I'm not sure about Better Bottle type carboys, they claim to be less oxygen permeable but I don't know how true that is. In glass, there's no worry. There, it's just a question of headspace.

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