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Old 01-19-2014, 03:31 AM   #1
The Moravian
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Default bottle carbonation

I brewed a gallon of marines cider with 12 oz of Apple juice concentrate. Racked to secondary after two weeks, bottled a week later with carb drops. Still has just enough sweetness but has not carbonated after four weeks at 68. Any suggestions?

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Old 01-19-2014, 03:39 AM   #2
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A question so obvious that I feel silly asking it, but you didn't pasteurize the cider before bottling, did you?

How sweet is enough? You could re-inoculate with new yeast in the bottles if you are sure that you're not lighting a fuse for bottle bombs. I have done that with a Belgian Dark Strong that had all of the yeast die in bulk aging.

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Old 01-19-2014, 05:49 AM   #3
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I would put the flavor in the semi dry range. It definitely has residual sugar. I was very careful racking it to secondary and no visible fermentation occurred for a week so I bottled with carb drops. I am afraid it might make bombs with more yeast. Thinking of just drinking it as an apfelwein as it tastes pretty good as a still cider. Just trying to solve a mystery as I am a noob.

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Old 01-19-2014, 04:26 PM   #4
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What were your starting and ending gravities? Also what yeast did you use? I'm just wondering if your yeast might have hit it's alcohol tolerance.

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Old 01-19-2014, 10:05 PM   #5
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I've found that warming up my cider even a few degrees makes a difference in how long it takes to carb. You may try warming it up to 70+.

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Old 01-20-2014, 04:04 AM   #6
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So.I didn't take readings because I was too new at the time to realize the importance. I used muntons ale yeast. So I don't think I hit the alcohol tolerance because I made and identical batch and added some frozen blackberries. OG on that batch was 1.060 and is now 1.012 and the cider is dry as any dry white wine I have ever tasted. I added more berries yesterday and fermentation fired right back up.

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