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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Caramel Apple Hard Cider
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Old 02-22-2013, 07:14 PM   #811
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Thanks for the reply. I did bottle 2 500ml PET bottles and 1 330ml Corona clear glass bottle to help check carb levels. I figured the plastic one should be good and hard and the clear on will let me see whats happening inside. The balance was bottled in regular 650ml brown crown cap bottles. Will be checking them 2 times daily.

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Old 02-22-2013, 11:49 PM   #812
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Had to ask one more thing, since the fermentation wasn't finished, how would you differentiate between the the plastic bottles getting hard from ongoing fermentation finishing or the bottle actually carbing up ?

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Old 02-23-2013, 01:07 AM   #813
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They are one and the same. Ongoing fermentation produces carbonation.

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Old 02-23-2013, 01:09 AM   #814
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Just make sure that when your test bottle is firm you get all your glass bottles pasteurized. The plastic ones can be cold crashed and disposed of properly.

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Old 02-23-2013, 06:34 AM   #815
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Quote:
Originally Posted by Clifton View Post
The plastic ones can be cold crashed and disposed of properly.
And by that, I hope you mean drunk.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
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Old 02-23-2013, 02:06 PM   #816
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So, about 1 1/2 days later, felt a a pet bottle nice and hard, popped open a glass bottle and had a geyser. I was set to do pasteurization this morning but I guess that's out now. Do I have any other options ? Thinking of putting the batch in the garage to cold crash so bottles don't explode, anything else I could try ? Was hoping to store these to be available over the summer coming up.

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Old 02-23-2013, 05:06 PM   #817
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Cold crash your batch and start a new batch. Quick turnaround is the best thing about making ciders. Consider this a good learning experience.

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Old 02-24-2013, 12:36 AM   #818
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BobbyS....solution...party at your house?

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Old 02-25-2013, 06:05 AM   #819
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I'll be honest I've done 2 batches, half the first and all the second were still... I didn't pasterize any of them, just cold crashed, no issues to date, I've only had 1 bottle start to carb up and it sat out at about 60ish degrees for a couple days... I didn't really have to worry as my storage area is a temp controlled freezer that I have been keeping between 30 - 35 degrees...

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Old 02-25-2013, 02:28 PM   #820
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I am looking at doing this recipe this fall from fresh apples. I have 65 apple trees on my property. Someone said I would have to know what type of apples I have because only certain varieties will produce a decent cider. Is this guy full of it or is there some truth to this?

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