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Old 09-26-2008, 01:14 AM   #1
pintocb
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Default After ten days....

in the bottle my latest batch of cider is really carbonated. Should I be worried about bombs? They are in swing tops. If I crack each one will it help reduce the chance of bombs or just risk infecting the bottles?

Cb

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Old 09-26-2008, 01:20 AM   #2
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How long did you leave the cider in primary/secondary? and how much priming sugar did you use?

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Old 09-26-2008, 01:28 AM   #3
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Three weeks in primary. The batch is 3 gallons. I added 1 can of Seneca juice concentrate, equal to about 1/2 cup of sugar. The abv is around 10%. 1.08 OG, 1.00 FG.

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Old 09-26-2008, 01:30 AM   #4
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Only 3 weeks in the primary?? Are you sure it's done fermenting?

Some of mine are going on 3 months...

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Old 09-26-2008, 01:34 AM   #5
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They ferment for 3 months? You get a different gravity reading over 3 months? I didn't think it would go that long.....I may have a problem on my hands......I got the same FG reading three times over a sixish day span.....no airlock activity after day 9 of fermentation. It was really quick. I used 1118 wine/champagne yeast and did a starter.

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Old 09-26-2008, 03:27 AM   #6
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Quote:
Originally Posted by pintocb View Post
They ferment for 3 months? You get a different gravity reading over 3 months? I didn't think it would go that long.....I may have a problem on my hands......I got the same FG reading three times over a sixish day span.....no airlock activity after day 9 of fermentation. It was really quick. I used 1118 wine/champagne yeast and did a starter.
My EC 1118 went real quick. It's going on one month and I havn't seen any bubble activity for two weeks now. (I didn't check gravity, but I'm fairly certain I could have bottled last week and been OK. when my bottles arive this week I'll be bottling mine.
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Old 09-26-2008, 03:27 AM   #7
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Three weeks in primary. The batch is 3 gallons. I added 1 can of Seneca juice concentrate, equal to about 1/2 cup of sugar. The abv is around 10%. 1.08 OG, 1.00 FG.
If that concentrate is 12 oz and makes 48 ounces then 15 oz is equal to 3/4 cup of priming sugar, actually its a little bit more. That means that 9 oz is what you need to prime a 3 gallon batch. If you put in 12 oz then you put in 33% too much.
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Old 09-26-2008, 03:32 AM   #8
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Isn't that cider pretty cloudy after only 3 weeks?

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Old 09-26-2008, 03:47 AM   #9
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We can write the second chapter to the book of patience here. Revvy of course wrote the first, but not bottling too soon is as important as not opening too soon.

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Old 09-26-2008, 05:04 AM   #10
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I bottled my first two batches long after fermentation activity had ceased (prior to the purchase of a hydrometer) but they both caused a few shot off corks. So yet again, no airlock activity does NOT equal complete fermentation.

But you got consitant SG readings, so I don't blame you for bottling. But perhaps you could have waited for consistent readings over a couple weeks. And really, did you cider clear at all?

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