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Old 04-22-2008, 02:48 AM   #31
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It was officially put into secondary the day of my last post. I added 5 pounds of blueberries, 62oz of pure blueberry juice (DAMN that's expensive) and about a gallon apple juice. Had to replenish what I took out for those four bottles. I was a little worried about taking all the yeast out and then adding a bunch of fermentables in, so I rehydrated some ec-1118 and through that in today.

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Old 04-22-2008, 10:19 PM   #32
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Man...this stuff is going to be crazy.

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Old 04-22-2008, 10:33 PM   #33
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Well, I'm assuming crazy is a good thing. haha Sucker blew through the airlock, not enough to bust it, but it was bubbling sweet sweet violet gold. After emptying the cider from the airlock, cleaning it up a bit and refilling it, its bubbling away nicely.

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Old 04-23-2008, 04:36 PM   #34
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Yup bumping my own thread again, I think I am about 3/4 of the posts in here haha.

Anyways, woke up today to a full airlock AGAIN. This cider is possessed and in a good way. Cleaned out the airlock, siphoned out some more and reassembled. There's no way it can happen again, right?

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Old 04-23-2008, 05:29 PM   #35
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Did you crush the blueberries?

I ran into this problem - the blueberries initially swelled and (I presume) fermented within the berry until they burst ... but in the meanwhile, since the gas was contained like a whole bunch of little balloons, they displaced tons of liquid, which went up, up, up, and out ...

I had to change the airlock several times - finally (with reluctance but resignation) pulled off some of the juice. Didn't have a blow-off tube handy.

Good luck ...

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Old 04-23-2008, 05:39 PM   #36
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I stuck with the method that was advised to me, since they were frozen berries, I thawed them and refroze them several times to break down the cell walls. Then added them whole to the carboy for secondary, just like I did for primary. I didn't have to take much liquid out, my berries did not burst in primaryand don't expect them to in secondary. My problem was i filled the carboy very full when I topped it off, then when the berries floated to the top, they took up much more space, since many floated above the liquid level. This displaced too much brew and forced it all up once active fermentation restarted.

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Old 04-23-2008, 09:19 PM   #37
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Quote:
Originally Posted by Tusch
I stuck with the method that was advised to me, since they were frozen berries, I thawed them and refroze them several times to break down the cell walls. Then added them whole to the carboy for secondary, just like I did for primary. I didn't have to take much liquid out, my berries did not burst in primaryand don't expect them to in secondary. My problem was i filled the carboy very full when I topped it off, then when the berries floated to the top, they took up much more space, since many floated above the liquid level. This displaced too much brew and forced it all up once active fermentation restarted.
what size carboy are you using?
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Old 04-24-2008, 01:17 PM   #38
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Its a 6 gal. glass carboy. And even though I took some more out yesterday before it got the chance to overflow, guess what I woke up too today? Jeeze, how long can this go on for.

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Old 04-24-2008, 01:46 PM   #39
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You didn't sweetened the stuff you bottled too? If you did you are going to be having some bombs going off with them.

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Old 04-24-2008, 02:08 PM   #40
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I sweetened some of it in bottles with splenda, I am aware of the dangers of bottle bombs, I also used wine bottles with corks.

The brew left in the carboy was not "sweetened" since it is still very much so fermenting, I top it off with more juices and berries when I went to secondary.

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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
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