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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Bottle Carbing Idea (Final Data Review)
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Old 11-13-2010, 10:39 PM   #11
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1: I don't know anything about atmospheres of carbonation, I just know bubbles and head. I didn't prime. I cold crashed a 1.020 cider to drop sediment and yeast, then bottled, and 12 hours later the bottle tests showed adequate carbonation, as I subjectively define it. I then refrigerated them all and drank them within a week. It was a 1 gallon batch and I am an alcoholic with a sweet tooth.

2: According to your data set, your meter maxed out on pressure at 120 degrees. 120 is just fine for pasteurization, but that temp has to be held for about 5 hours.

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Old 11-13-2010, 10:48 PM   #12
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Quote:
Originally Posted by Fletch78 View Post
1: I don't know anything about atmospheres of carbonation, I just know bubbles and head. I didn't prime. I cold crashed a 1.020 cider to drop sediment and yeast, then bottled, and 12 hours later the bottle tests showed adequate carbonation, as I subjectively define it. I then refrigerated them all and drank them within a week. It was a 1 gallon batch and I am an alcoholic with a sweet tooth.

2: According to your data set, your meter maxed out on pressure at 120 degrees. 120 is just fine for pasteurization, but that temp has to be held for about 5 hours.
Yes, it did max out, however the temperature did not stop climbing until I got into the 140's. The pressure went much higher as you can see from the data regression in the chart.

Time and temperature can be adjusted to achieve the same results. Pasteurization at lower volumes of CO2 is of course going to be safer. At lower volumes, you may never see a bottle break even using higher temperatures.

I think the cold crashing may help in the overall scheme as there will be less yeast cells in suspension, causing a slower pressure rise during conditioning.
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Old 11-13-2010, 11:21 PM   #13
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Additional info added at request to Original Post detailing cider prior to Pasteurization.

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Old 11-13-2010, 11:44 PM   #14
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Had a video fail. Tried to document pour and carbonation via video and post. Bottle was way to cold. I put in the freezer for a while, then switched to the fridge.

I popped the top and poured with a low resultant head on the cider. Being a bit confused as to the low head and carb, I took the temperature. It was about 35. I guess when its that low you don't get much of anything but pretty good tasting very cold, still cider with some amount of bubbles

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Old 11-14-2010, 01:34 AM   #15
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What do you think would have happened if you didn't add any priming sugar, but let it continue with it's own sugar at 1.012?

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Old 11-14-2010, 01:44 AM   #16
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What do you think would have happened if you didn't add any priming sugar, but let it continue with it's own sugar at 1.012?
Well I assume it would eat up some level of that 1.012. I don't know what the value would be. When I primed mine, I used a primer calculator and just added the specific volume of sugar it suggested.

I should have, but I didn't note what the SG was after the addition of the primer sugar. I probably could estimate what it would have gone to to produce the PSI I was looking for now that I have this data.
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Old 11-14-2010, 02:50 AM   #17
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12 Hours after Pasteurization the pressure has dropped back to ~22 Psi I
started with.

I have edited some of the data on the first few posts. I had miss typed the wait time of 2 weeks, when it was 1 week with tests during the week for overcarb. The way I wrote it made it sound like wait 2 weeks first then test. - Thanks Fletch78

In my tests, the cider took 11 to 12 days. As I mentioned in the original post, this may be effected by yeast strain and total sugar content.

Let me know if you see something you question or think the post should be adjusted. I defiantly don't want to have someone get hurt.

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Old 11-14-2010, 02:58 AM   #18
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I have no problem with your scientific method, I think it's awesome. It's just really inconsistent with my own experience, very non-scientific. I just can't imagine a 1.012 cider plus more sugar in a capped bottle for 12 days, then placed in a near-boiling water bath, not exploding. If it had been cold crashed and racked, I could see it taking 12 days because there would be very few yeast cells in suspension for the journey. But you said you didn't cold crash it... that makes me nervous. What yeast did you use? Did you already post that? Edit Yes you did.... S-04.

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Old 11-14-2010, 03:08 AM   #19
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Quote:
Originally Posted by Fletch78 View Post
I have no problem with your scientific method, I think it's awesome. It's just really inconsistent with my own experience, very non-scientific. I just can't imagine a 1.012 cider plus more sugar in a capped bottle for 12 days, then placed in a near-boiling water bath, not exploding. If it had been cold crashed and racked, I could see it taking 12 days because there would be very few yeast cells in suspension for the journey. But you said you didn't cold crash it... that makes me nervous. What yeast did you use? Did you already post that? Edit Yes you did.... S-04.
What temperature did you condition at? Temperature with allot of sugar will defiantly increase the rate of Carbonation. I also edited to clarify that as I did mention that I conditioned at 62 to 66 degrees, but higher temperatures would change that rate.

I didn't think I needed to cold crash as the S-04 produced a perfectly clear cider. I think that means there already was a lower count of yeast cells, and the trub was thick on the bottom prior to racking to bottling bucket.
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Old 11-14-2010, 03:09 AM   #20
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Very cool. I share Fletch's concerns. Pasteurization is a tricky business that I don't get involved in. Risk of explosion there.

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