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Old 09-18-2012, 12:57 AM   #351
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Why oh why did I not think to put my carboys in milk crates...
Because spending $12 on a brew hauler was a better idea?

nah, but seriously, that's a good idea, but I like the brew hauler better for convenience at least....the better bottles though might work just fine in a crate. Glass? I'll use the webbing.
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Old 09-18-2012, 01:10 AM   #352
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Found a case of four on Amazon for 24 bucks... After all the excitement of brewing my first batch (which i effed up in numerous ways), i experienced the Better-Bottle-Back-Suck. Never again, i almost lost my marbles when I saw it suck the entire airlock worth of sanitizer into the wort. Ive found they fit slightly loose in the crate, just enough to put a 20 oz bottle for blowoff tube in the corner if thats what I decide to work with instead of an airlock. They are perfect for transporting to my basement and can also keep the bottle just high enough off the ground to keep it from getting very cold.

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Old 09-18-2012, 01:17 AM   #353
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+1 to the above post. Going to do this fo sho'....

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Old 09-18-2012, 01:29 AM   #354
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Strong work, Pratzie. This is the kind of innovation that keeps the group moving forward!

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Old 09-18-2012, 05:44 AM   #355
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Quick question about botteling the cider.
Im planning on starting this recipe next week. Im thinking about botteling into wine bottles. Do i need to add the tablets to stop carbonation or should i just pasteurize after corking?

Thanks!

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Old 09-18-2012, 11:25 AM   #356
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I believe if u add it ahead of time, it won't carbonate, but if u pasteurize after you bottle, that will give it a chance to carbonate within the bottle. But it may also depend on the FG of the cider, in relation to final gravity and just how much yeast is left in the batch. If u want it carbonated, everything ive read is that u should add some sugar before bottling to give the yeast something to eat so they can carbonate it.

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Old 09-18-2012, 01:16 PM   #357
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Just wanted to update. I bottled my last batch on 9/9 and it took about 6 days to carb up good (maybe because I only did the syrup and 2 cans of concentrate, so a lot less sugar). Had some Saturday and it really came out great. Took some to a cook out with friends on Sunday night and they loved it there too. I will definitely be making this again!

For reference, my batch was done with Montrachet yeast that I let ferment for about 2 1/2 weeks. At that point it was about 10%. After backsweeteing with the syrup and 2 cans of concentrate it was still about 9%. It definitely does not taste "hot" (no one notices the high alcohol) and people are shocked when I let them know it is 9%. This is what I was looking for in my batch of cider... delicious, broad appeal with a kick. Thanks again Upstate Mike!

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Old 09-18-2012, 06:32 PM   #358
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Quote:
Originally Posted by srmcnaughton
Quick question about botteling the cider.
Im planning on starting this recipe next week. Im thinking about botteling into wine bottles. Do i need to add the tablets to stop carbonation or should i just pasteurize after corking?

Thanks!
I believe the tabs will stop all fermebtation, which since carbonation is a byproduct of it continuing to ferment in a closed environment, means it won't carbonate. Add the tabs if you want still cider. Pasteurize later if you want it sparkling.
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Old 09-19-2012, 12:34 AM   #359
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Confused what I should do... OG was 1.072... 1 week in fermentation is just starting to slow. Sat it literally blew up! Took a reading and I am at about 1.013. Still some krausen on top, and the yeast hasn't dropped.

I am going to keg and force carb, should I rack on to campden and let it sit for 24, then cold crash in an attempt to halt fermentation and clear the cider?

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Old 09-19-2012, 12:47 AM   #360
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Confused what I should do... OG was 1.072... 1 week in fermentation is just starting to slow. Sat it literally blew up! Took a reading and I am at about 1.013. Still some krausen on top, and the yeast hasn't dropped.

I am going to keg and force carb, should I rack on to campden and let it sit for 24, then cold crash in an attempt to halt fermentation and clear the cider?
Give it at least 14 days. Don't worry if it dries out a bit more. You'll campden and backsweeten and all will be OK. Heck, I think I gave mine 3 weeks.
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