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Old 10-16-2012, 03:30 PM   #471
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Originally Posted by BenRuss View Post
PET plastic pop bottles are designed to not hold flavour or allow air to seep into the beverage. If they did, bottled soda would taste different then canned not to mention that people use coke to take tar off their cars. If the plastic bottle leached flavour and air in and out, the acid in most sodas would eat the bottle during long shelf lives. Get green ones though so you have a little UV barrier at least.
That makes sense and thanks for the info.


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Old 10-16-2012, 04:29 PM   #472
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This is all great info and I have the cider in the fermentor. Someone has probably answered this already but I tried to go through the entire thread but had to start skimming around page 25. It says to make the Caramel Syrup 24 hours before bottling. How should it be stored? Should it be kept at room temperature or in the fridge? Thanks.

It can be made long before 24 hours in advance. If you do this a few days or weeks ahead of time, store it in the fridge. Before using it, let it warm up naturally (no microwaves, stoves, etc) to room temperature.

I make it 24 hours ahead of time. I leave it out to cool naturally (no refridgerators, ice baths, ets), sealed, and let it get to room temperature before using it.

The key here is when using the syrup, it should be room temp.


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Old 10-16-2012, 06:50 PM   #473
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It can be made long before 24 hours in advance. If you do this a few days or weeks ahead of time, store it in the fridge. Before using it, let it warm up naturally (no microwaves, stoves, etc) to room temperature.

I make it 24 hours ahead of time. I leave it out to cool naturally (no refridgerators, ice baths, ets), sealed, and let it get to room temperature before using it.

The key here is when using the syrup, it should be room temp.
I will probably do the same. Thanks.
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Old 10-16-2012, 08:59 PM   #474
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Ok fellas here is my update.
I racked my cider to carboy to clear at 1.010 as fermentation stopped (Notty). I used the obligatory soda bottles to test for carbing. 3 days rather flat day 4 hard bottle but very little residual. Let it sit another 4 days and good carb, some over carbed i.e. gushers. Bottle pasturized 40 bottles (swing top) and 20 tossed into the kegerator. Some of the bottle pasturized ones "vented" but no bottle bombs i.e. busted bottles.

Lessons Learned - Next batch I am thinking of bottle pasturizing at 4 days.
For now I am going to let it age until Halloween and crack them open.
Will post results of whether I like pasturized or cold crash better.
What say you?

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Old 10-17-2012, 08:21 PM   #475
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Prost fellas!
I have a question about the yeast nutrients in the updated PART 1 on page 42.
I made my hard cider based on PART 1 in the OP recipe (OG 1.070 using Trader Joe's Unfiltered Organic Apple Juice). So, I didn't add the 6tsp of yeast nutrient.
I am about 1 week into the fermentation. I am finding the fermentation isn't as vigorous as an ale fermentation using the Nottingham yeast.
My question, is it too late to add the yeast nutrients to give it that added boost? Will it give an off flavor if I do?
Thanks in advance!

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Old 10-18-2012, 01:44 AM   #476
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Could not wait the obligatory 2 wks for aging. Here is shot of the 1st bottle.
Mmm Mmm Good. Needs to age a bit but still really good.
Thanks Upstate Mike!!



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Old 10-18-2012, 12:32 PM   #477
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That mug looks good right there.

I was gun shy about pasturizing this time, as last time it went 5 days and all were gushers so they had to make it straight to the fridge... This time I pasturized at 4 days, the plastic bottles were good and hard, I tested one room temp bottle at the time and it seemed okay. The two that I had out of the refridgerator yesterday were basically Hard Apple Juice. They gave off the regular "pssht" when opened, but I couldnt detect any carb taste.

Ahh well, looks like I have to start a new batch now while drinking my apple juice...

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Old 10-18-2012, 06:45 PM   #478
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Quote:
Originally Posted by norman1080 View Post
Prost fellas!
I have a question about the yeast nutrients in the updated PART 1 on page 42.
I made my hard cider based on PART 1 in the OP recipe (OG 1.070 using Trader Joe's Unfiltered Organic Apple Juice). So, I didn't add the 6tsp of yeast nutrient.
I am about 1 week into the fermentation. I am finding the fermentation isn't as vigorous as an ale fermentation using the Nottingham yeast.
My question, is it too late to add the yeast nutrients to give it that added boost? Will it give an off flavor if I do?
Thanks in advance!
Yep, I just started another batch about 4 days ago. Guess what I forgot. Yep, the yeast nutrient. The ferment is slow, but steady. Am I going to add yeast nutrient now? No, I'll just let it go slowly. I figure that is better to do than take the chance of introducing oxygen, or some other unwanted microbes.
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Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Skeeter Pee
Blueberry Cider

Bottle Conditioning:
None

In Bottles / Drinking:
Cranberry Cider
Citron Cider
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Old 10-18-2012, 06:52 PM   #479
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Originally Posted by UpstateMike View Post
Yep, I just started another batch about 4 days ago. Guess what I forgot. Yep, the yeast nutrient. The ferment is slow, but steady. Am I going to add yeast nutrient now? No, I'll just let it go slowly. I figure that is better to do than take the chance of introducing oxygen, or some other unwanted microbes.
Upstate Mike, Thanks for the response. I will let it be and finish the fermentation at its own rate. I can't wait to try this. Cheers!
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Old 10-18-2012, 10:19 PM   #480
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We will be getting our fresh pressed apple juice next month. I am going to reserve 15 gallons for this.



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