Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > 3 1/2 weeks in secondary, HELP!!!
Reply
 
LinkBack Thread Tools
Old 12-19-2005, 03:53 PM   #1
JOHN51277
Feedback Score: 0 reviews
 
JOHN51277's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Orlando, FL
Posts: 1,022
Liked 10 Times on 5 Posts

Default 3 1/2 weeks in secondary, HELP!!!

I have had the cider in the secondary for about 3 1/2 weeks and its still bubbling at 5-6 per minute. Should I just prime and bottle, or let it sit for a while longer, the bubbles are all uniform in size and are pretty clear, and the cider is clearing up nicely. I need a second or third opinion before proceding with the bottling. It has been stored at about 65-70 f for the entire process, I used a nottingham yeast.

__________________
My Cigar Forum www.cigarhops.com
PM me for access.

On Deck: Centennial Blonde, Midnight IIPA
Primary: SMaSH Citra/2 Row, KBS Clone
Secondary: ???
Kegged:
Bottled: Gulf Oil Spill Stout, Breakfast Stout, Amarillo SMaSH, Orange Wit, RIPA Oak/Bourbon Aged, Barleywine, Apfelwein,
JOHN51277 is offline
 
Reply With Quote Quick reply to this message
Old 12-19-2005, 03:54 PM   #2
anthrobe
Feedback Score: 0 reviews
 
anthrobe's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Phoenix, AZ
Posts: 580
Liked 1 Times on 1 Posts

Default

I have yet to brew a cider, but if you are still bubbling I would not bottle. You would not want to have the explode

__________________
On Deck -
Primary1 -Hop Knot 10/04/07
Primary2 -
Secondary1 -
Secondary2 -
On Tap
Tap1 - Kelly's Rasberry Cream Ale 7/11/07
Tap2 - Black Stap Porter (8/25/07)
Tap3 - Hefeweizen 7/05/07
Waiting for tap\Conditioning
Keg1 -
Keg2 -
Keg3 -
Bottles
-
-

---------------------------------------------------
anthrobe is offline
 
Reply With Quote Quick reply to this message
Old 12-19-2005, 03:56 PM   #3
ian
Feedback Score: 0 reviews
 
ian's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Pendleton, SC USA
Posts: 476
Liked 5 Times on 5 Posts

Default

I haven't had this problem, but I'd say that if its still bubbling and you add priming sugar and then bottle you're probably only making cider bombs (exploding bottles). . .

__________________
ian is offline
 
Reply With Quote Quick reply to this message
Old 12-19-2005, 04:13 PM   #4
God Emporer BillyBrew
Feedback Score: 0 reviews
 
God Emporer BillyBrew's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Melnibone
Posts: 1,519
Liked 7 Times on 7 Posts

Default

Definitely wait!

__________________

---------------------------------------------------
Desert Planet Brewing Co.

Primary :Bloody Nose Porter
Primary 2: Bloody Nose Porter
Secondary: Blackberry Melomel
Secondary 2:air
Bottled : 14 Pound Hammer Cider, Punkin Ale, know ale, Domino wheat
Keg 1: **** Inside Her
Keg 2: IPA
Keg 3: one on a weeknight, two on a weekend IIPA
Future : Ginger Cream Ale,

God Emporer BillyBrew is offline
 
Reply With Quote Quick reply to this message
Old 12-19-2005, 04:14 PM   #5
raynor
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Posts: 17
Default

Your still way to early to bottle, I would guess between 10 and 12 weeks before it's ready. From the batches I've make that's the norm, but that's also with dry wine yeast. May be able to bottle quicker with other yeasts, not sure. If it's still fermenting at that rate, it's definitely to early to bottle.

__________________
raynor is offline
 
Reply With Quote Quick reply to this message
Old 12-19-2005, 04:28 PM   #6
JOHN51277
Feedback Score: 0 reviews
 
JOHN51277's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Orlando, FL
Posts: 1,022
Liked 10 Times on 5 Posts

Default

well I guess Im going to go with the concensus on this one. I thought from what Ive read that it would ferment like beer. I wonder if I move it to the house which is at a steady 72 if it will ferment a lil quicker. I was hoping to have it for christmas when I brewed it, but that will not be the case here. Thanks again for the fast replies, I really appreciate it.

__________________
My Cigar Forum www.cigarhops.com
PM me for access.

On Deck: Centennial Blonde, Midnight IIPA
Primary: SMaSH Citra/2 Row, KBS Clone
Secondary: ???
Kegged:
Bottled: Gulf Oil Spill Stout, Breakfast Stout, Amarillo SMaSH, Orange Wit, RIPA Oak/Bourbon Aged, Barleywine, Apfelwein,
JOHN51277 is offline
 
Reply With Quote Quick reply to this message
Old 12-19-2005, 10:50 PM   #7
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 134 Times on 127 Posts

Default

You could bottle some in old champagne bottles. It would just carbonate a lot. (although, I have seen even champagne bottles explode).

By all means, bring it inside. Speeding the ferment up at this point shouldn't be a problem.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 12-20-2005, 07:33 PM   #8
mrzud
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Ohio, USA
Posts: 66
Default

What was your OG?
What is the current gravity?

__________________
mrzud is offline
 
Reply With Quote Quick reply to this message
Old 12-20-2005, 07:45 PM   #9
JOHN51277
Feedback Score: 0 reviews
 
JOHN51277's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Orlando, FL
Posts: 1,022
Liked 10 Times on 5 Posts

Default

My OG was at 1.046, I didnt check my SG, I dont want to chance contamination. I guess I could check it, but what is that going to tell me?? I have heard that FG's have been as low as 1.000-.990, If it is still bubbling like it is, I still need to wait to bottle due to cider bombs. I am going to heed the advice of the previous posts so that I dont get exploding bottles.

If someone else has any advice I am open to it.

__________________
My Cigar Forum www.cigarhops.com
PM me for access.

On Deck: Centennial Blonde, Midnight IIPA
Primary: SMaSH Citra/2 Row, KBS Clone
Secondary: ???
Kegged:
Bottled: Gulf Oil Spill Stout, Breakfast Stout, Amarillo SMaSH, Orange Wit, RIPA Oak/Bourbon Aged, Barleywine, Apfelwein,
JOHN51277 is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2005, 07:18 AM   #10
mrzud
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Ohio, USA
Posts: 66
Default

Yes you would still need to wait.... I was just curious.

__________________
mrzud is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
2 weeks primary 2 weeks secondary? justin22 Beginners Beer Brewing Forum 3 07-06-2009 12:57 AM
7 weeks in secondary? Trencher General Techniques 1 10-16-2007 04:10 PM
3 weeks primary, 5 weeks secondary, do I need to add yeast? TheH2 Bottling/Kegging 1 08-26-2007 04:35 PM
1.5 weeks in secondary? kevy_kev General Techniques 6 10-26-2006 07:31 PM
Secondary ferment, must it be two weeks? Duvel Extract Brewing 20 11-04-2005 11:46 AM