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Old 11-22-2012, 01:09 AM   #631
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So, time got away from me and my cider sat in the carboy for about 4 weeks, instead of +/-14 days. I made the cider according to the recipe, prior to the update, with 5.25 gallons of Trader Joe's 100% Fresh Apple Juice, 2lbs of dextrose, and 2 packets of Nottingham yeast. I bottled it last Sunday,November 18th, with 3 cans of apple juice concentrate and the caramel sauce per the updated recipe. I didn't have a soda pop bottle handy, so I started to test the bottles as of yesterday, so I wouldn't get any bottle bombs. I am noticing little carbonation as of today. My question is, could the long period, 4 weeks, sitting in the carboy affect the carbing? ie: little yeast viability. Or should I just wait, testing bottles each day, until I believe its carbed to the right level?

Secondly, I made the caramel sauce according to the updated recipe using cinnamon flavoring/extract I got from Whole Foods. I noticed, like the cinnamon spice people have talked about in the forum, that it didn't really incorporate into the caramel sauce. Is there a certain type of cinnamon extract to be used? Or is there a different method I should try? Here are some pictures. One of the cinnamon flavoring/extract I used and of the cider, as of today, with the flavoring oil separating.

Any advice or tips would be greatly appreciated. Thanks for your time and knowledge! Cheers!

Cinnamon Flavoring/Extract


Flavoring Separation

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Old 11-22-2012, 02:37 AM   #632
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Quote:
Originally Posted by Chuckabrewski
So i bottled Saturday night and this 20oz soda bottle is hard as a rock. Does that mean it's time to pasteurize?
Yes yes yes yes yes yes. Do it now before something explodes.
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Old 11-22-2012, 03:10 AM   #633
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Originally Posted by Clifton View Post
Yes yes yes yes yes yes. Do it now before something explodes.
Just got finished I had 3 gushers but I'm drinking them as soon as they cool.
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Old 11-23-2012, 07:15 PM   #634
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I put a couple of cinnamon sticks in some spiced rum the day I made the cider and by the time it was ready for the caramel mixture I had some awesome cinnamon extract.

In my batch, I just used Sam's Member's Mark apple juice and it worked great. It's 4-something for two 96oz bottles. The cider was a huge hit yesterday at Thanksgiving. I kept telling everyone to take it easy and not pound them or it would sneak up on them. hehe

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Old 11-23-2012, 09:56 PM   #635
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Hey guys just put mine in yesterday. Had a little foam but it seems to have dissipated and now I'm starting to have little blips in the airlock. Anyway how long should I wait for more activity in the airlock before I start worrying if I messed up?

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Old 11-23-2012, 10:06 PM   #636
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P.s. I used one pack of Nottingham was that right?

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Old 11-23-2012, 10:51 PM   #637
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Originally Posted by mikeslag View Post
Hey guys just put mine in yesterday. Had a little foam but it seems to have dissipated and now I'm starting to have little blips in the airlock. Anyway how long should I wait for more activity in the airlock before I start worrying if I messed up?

P.s. I used one pack of Nottingham was that right?
1 pack is right.

And as long as you have activity in the airlock, I think it is well on its way. It may pick up in the next 48 - 72 hours, and then slow down again. Plan on taking a gravity reading in about a week.
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Old 11-23-2012, 11:15 PM   #638
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hi mike, is the updated recipe 3 cans of apple juice concentrate instead of 5, but everything else is status quo?

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Old 11-24-2012, 10:13 AM   #639
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Quote:
Originally Posted by UpstateMike

1 pack is right.

And as long as you have activity in the airlock, I think it is well on its way. It may pick up in the next 48 - 72 hours, and then slow down again. Plan on taking a gravity reading in about a week.
Thanks Mike. Super excited!
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Old 11-24-2012, 12:18 PM   #640
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Quote:
Originally Posted by Beernewb
hi mike, is the updated recipe 3 cans of apple juice concentrate instead of 5, but everything else is status quo?
http://www.homebrewtalk.com/f32/cara...0/index42.html

The adjusted recipe is here to see the adjustments.
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