JOHN51277

Recipes 

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.

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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,

anthrobe

Recipes 

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

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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
-
-

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ian

Recipes 

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). . .

God Emporer BillyBrew

Recipes 

Definitely wait!

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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,

raynor

Recipes 

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.

JOHN51277

Recipes 

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.

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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,

david_42

Recipes 

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.

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mrzud

Recipes 

What was your OG?
What is the current gravity?

JOHN51277

Recipes 

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.

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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,

mrzud

Recipes 

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