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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Caramel Apple Hard Cider
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Old 11-13-2013, 01:19 AM   #1401
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Same here on the sauce. Made it last night. Smells good but smells and testes like maple syrup. Like you'd put on pancakes.

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Old 11-13-2013, 02:15 AM   #1402
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Thanks for the pic....what in the world is on the top?

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Old 11-13-2013, 02:47 AM   #1403
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Haha, I ran out of airlocks and had to go old school. It's a balloon with a few pin holes in it.

As long as you poke a few pin holes in the balloon, the balloon will let air out but not in.

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Old 11-13-2013, 05:34 PM   #1404
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Jak1010 that's exactly what mine looked like. It has mellowed quite a bit over the last 4 days.

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Old 11-13-2013, 11:38 PM   #1405
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Quote:
Originally Posted by jak1010 View Post
Yup, most of my batches of fermenting Apple Juice turn the color of Orange Juice during the first few days of hard fermentation. See the picture below. After the vigorous fermentation slows down, the color comes back and the juice clears.

Attachment 159839
This is exactly how mine looked.
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Old 11-14-2013, 01:26 PM   #1406
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First 3 times I did this recipie, I was super concerned about overcarb/bottle bombs, and ended up sterilizing in the dishwasher after 2 or 3 days. Still product. This time, getting a little more daring, I took approporate precautions and have gone 2-3 weeks. Still no carb. FYI, I usually let this go in primary 4 weeks, then bottle. Product goes to just under 1.00. Does the forum think the yeast is inactive due to high alcohol content? I don't mind still, but would like to be able to prepare a sparkling product when I choose to. I backsweeten in the bottling bucket with 2 cups brown sugar and 5 cans FAJC, if it makes a difference.

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Old 11-15-2013, 03:10 PM   #1407
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Default Yet another success story with this recipe

I saw. I read (most of) the pages. I conquered.

And all the people who received the (uncarbed - I'm not a jedi yet) bottled cider lived happily ever after.

THE END.

Or was it only the beginning....

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Old 11-15-2013, 03:44 PM   #1408
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Congrats, but don't fear the carbonation!

I've bottled two batches and haven't had a problem yet (though I do like mine with very light carbonation) and I don't know what the hell I'm doing more often than not

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Old 11-16-2013, 07:31 AM   #1409
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William,

I had the same problem on my first batch. I didnt have a plastic soda bottle for testing so i just waited 5 days and opened bottle, still. I waited a few more days and still flat. I finally put it in the fridge after 2weeks and when i drink it there is just a slight carb to it.

I didnt want my cider too sweet so i let it go down to 1.000. Looks like you did them same thing and here is my theory : the yeast is either dormant and to much has settled out and so there's not enough yeast in the bottles or it is dead.

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Old 11-17-2013, 05:09 AM   #1410
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Quote:
Originally Posted by william_shakes_beer View Post
First 3 times I did this recipie, I was super concerned about overcarb/bottle bombs, and ended up sterilizing in the dishwasher after 2 or 3 days. Still product. This time, getting a little more daring, I took approporate precautions and have gone 2-3 weeks. Still no carb. FYI, I usually let this go in primary 4 weeks, then bottle. Product goes to just under 1.00. Does the forum think the yeast is inactive due to high alcohol content? I don't mind still, but would like to be able to prepare a sparkling product when I choose to. I backsweeten in the bottling bucket with 2 cups brown sugar and 5 cans FAJC, if it makes a difference.
The high alcohol content would be my first guess. Maybe dormant yeast? I was also told that sometimes a really high sugar content can overwhelm the yeast. Any truth to this? I could see it possibly creating a hypertonic environment preventing the yeast from multiplying, I might be wrong.

A week after sulfiting and the gravity hasn't changed, which is a good sign. sweetened the cider and it brought it back up to 1.020. Been carbing the keg the past couple days, plan on bottling tomorrow.
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