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Old 09-07-2012, 01:26 AM   #321
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Fridge definitely, freezer and you'll be concentrating your alcohol, which is a whole different animal. I just crashed some bottles at 45*. Side note, cold crashing, as I've been told, doesn't totally stop your yeasts, just severely retards their activity.

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Old 09-07-2012, 02:30 AM   #322
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I was reading in another thread that you should only use 1 can of apple juice concentrate per 5 gallon batch because of bottle bombs.

I think I may try using half and see what happens.

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Old 09-07-2012, 02:44 AM   #323
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Stickys folks. Read. Your. Stickys. In order to avoid BB's, use a soda bottle of the same brew to test carbonation, once it's good and hard, pop one of your regular bottles to see it the carb. is where you want it. Once you have reached desired carb, stovetop pasteurize. Stickys folks.....

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Old 09-07-2012, 05:16 AM   #324
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Swmbo has formally requested that I make a batch of this for her. She helps a lot in my brewing even though she hates beer, so I'm definitely going to comply with her request. I'm dying to see how this tastes myself.

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Old 09-07-2012, 01:12 PM   #325
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When your bottles were gushing, were they warm or cold? Cold brews tend to gush less. I had a few from my caramel batch that gushed at room temp and were fine when chilled and had no problems when pasteurizing. When testing for carbonation I throw one in the fridge to see, because I won't be drinking them warm anyways, so that makes the most sense to me.

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Old 09-07-2012, 01:33 PM   #326
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Quote:
Originally Posted by snortwheeze View Post
Stickys folks. Read. Your. Stickys. In order to avoid BB's, use a soda bottle of the same brew to test carbonation, once it's good and hard, pop one of your regular bottles to see it the carb. is where you want it. Once you have reached desired carb, stovetop pasteurize. Stickys folks.....
Yeah, I did read the stickys and have 2 plastic bottles to test. For first 2 days they were very soft, still not ready and on the 3rd day they were rock hard. I popped a top on 2 of my bottles and this is where the gushers started.

Also, the temp was cool room temp. I keep them in the basement which ranges from 67*-72*.

So, needless to say, they are in the fridge now, where they will remain until I drink them
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Old 09-07-2012, 01:48 PM   #327
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Originally Posted by duckredbeard View Post
So I've read the first 6 pages and I can't wait any longer. My questions may have already been answered, but I'm eager to get this going. I intend to follow the recipe as close as possible to achieve the acclaimed character of this, but I don't want to bottle condition. I keg my beers and would prefer to stop fermentation when It still has a little residual sweetness. I haven't used campden tablets in brewing, I assume they kill off the yeast. Has anyone done this recipe with force carbonation in a keg? I don't mind doing keg conditioning, I just want to control it to avoid over carbonation. Killing off the yeast and force carbonation seems to be the only sure way to control that.

One thing I also want in this (since I am a beer brewer) is mouthfeel, head retention and lace. Has anyone experimented with Malto-Dextrine for these characteristics?
If you keg and get it cold right away fermentation will stop. That is how I did it and it worked fine. The only problem I had was that all the syrup settled to the bottom of the keg even though I stirred it really good. Next time I might rack on to the syrup in the keg and put just enough pressure to seal the keg and leave it warm for a day or two. It might ferment some of the sugar out but hopefully not too much and fermentation will mix it up. Plus I could save on CO2 carbonating.
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Old 09-07-2012, 06:45 PM   #328
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Originally Posted by UpstateMike

Cut back on the concentrate if you wish, but don't cut back on the caramel syrup mix. This is what gives this cider its unique signature.
After having several people try my caramel apple cider, I've received mostly good reviews with a few people mentioning it did get a little too sweet for their taste by the bottom of the bottle so next time I might try only two cans of concentrate. Just my two cents.
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Old 09-08-2012, 12:34 AM   #329
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This may have been covered already, but how much kreusen are you guys getting from the Nottingham yeast in this. The only fermenter I will have available to make this is a 5 gallon better bottle.

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Old 09-08-2012, 02:50 AM   #330
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I did mine in a 6 gallon food flavoring bucket that is dark blue. Have no idea how much head it developed

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