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Old 07-10-2012, 07:17 AM   #151
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I'm having the same issue as hwils. My gravity is already down to 1.006 after only one week. Should I be concerned or do anything special? Possibly increase/dilute some of the concentrate before bottling?



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Old 07-14-2012, 08:36 PM   #152
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Pitched about a month ago. Finally took a gravity reading on this. I'm at 1.000 even. Likely going to bottle in the next week or so - want to carb, so just need to ensure that the time is available to pasturize. Very dry, but nice flavour despite not being back sweetened (the contents of the wine thief went in a glass for sampling).



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Old 07-15-2012, 11:22 AM   #153
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Originally Posted by nsmills83 View Post
I'm having the same issue as hwils. My gravity is already down to 1.006 after only one week. Should I be concerned or do anything special? Possibly increase/dilute some of the concentrate before bottling?
Don't worry about it. I followed the recipe for bottling and it came out perfect. Maybe a little a little dryer but it still has a nice sweetness. Carbed up nice in one week.
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Old 07-15-2012, 10:03 PM   #154
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Anyone have problems with making their syrup too viscous? What I mean by that is I have what look like strands of syrup/cinnamon at the bottom of each bottle and some bottles have strands floating at the top. Cold crashing helps sink the floating strands but I'm curious for next time if I let the syrup cook too long and now it isn't dissolving properly into each bottle.

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Old 07-16-2012, 01:09 AM   #155
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Anyone have problems with making their syrup too viscous? What I mean by that is I have what look like strands of syrup/cinnamon at the bottom of each bottle and some bottles have strands floating at the top. Cold crashing helps sink the floating strands but I'm curious for next time if I let the syrup cook too long and now it isn't dissolving properly into each bottle.
My syrup was like that after cooking. I got it warm and then mixed it into about a gallon of the cider with my degassing wand. I then added in the rest of the cider and stirred well. It never separated again on me.
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Old 07-16-2012, 02:30 AM   #156
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That degassing wand sounds very interesting...i had lots of issues with the separation because I didn't even stir while adding the syrup and ended up with most at the bottom of the bottling bucket and then in 5 or 6 bottles. I've never used one of these so I'll look into it!

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Old 07-16-2012, 03:48 AM   #157
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Mine is similiar to this.......there are many versions available. http://www.thebrewshop.com/contents/en-uk/d26.html

Sugar.....even caramelized is very water soluable, should dissolve with some agitation.

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Old 07-16-2012, 06:30 AM   #158
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Quote:
Originally Posted by hwilshusen

Don't worry about it. I followed the recipe for bottling and it came out perfect. Maybe a little a little dryer but it still has a nice sweetness. Carbed up nice in one week.
Thanks!

I got around to bottling today. Final gravity was .998, with my original gravity was 1.068.

I'm assuming abv calculation is same as beer? that gives me 9.3% before adding concentrate.

Does that seem correct or even possible, or is something wrong with my calculation?

Taste is already good! Can't wait til it conditions.
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Old 07-16-2012, 11:51 AM   #159
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Quote:
Originally Posted by nsmills83 View Post
Final gravity was .998, with my original gravity was 1.068.

I'm assuming abv calculation is same as beer? that gives me 9.3% before adding concentrate.

Does that seem correct or even possible, or is something wrong with my calculation?
Depending on the formula used, I get 9.2% - 9.5%, so yeah, 9.3% is ballpark.
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Old 07-16-2012, 02:03 PM   #160
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This is an awesome recipie. I will be trying for sure!



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