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Old 02-04-2013, 06:22 AM   #1
crazychris66
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Hey there guys
I've just cracked open a bottle of brigalow apple cider that I bottled two weeks ago and it's not really the fizzy
I'm using 330ml glass bottles each bottle I put in 1/2 teaspoon of normal house hold sugar.

FG was 1000 as it said it would be on the instructions. It was put on a heat pad for another 4days then put in a dark room at 10deg C for the remaining 1.5 week
Where have I gone wrong? Or am I just rushing it to much

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Old 02-04-2013, 07:56 AM   #2
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Don't measure sugar by volume. It's not consistent enough. If you're adding sugar to the bottles directly, use carb drops. But really, get a bottling bucket and add the priming sugar before transferring the cider into it.

That said, two weeks isn't that long. Wait another couple weeks before you give up on the bubbles.

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Old 02-04-2013, 12:40 PM   #3
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Quote:
Originally Posted by crazychris66 View Post
Hey there guys
I've just cracked open a bottle of brigalow apple cider that I bottled two weeks ago and it's not really the fizzy
I'm using 330ml glass bottles each bottle I put in 1/2 teaspoon of normal house hold sugar.

FG was 1000 as it said it would be on the instructions. It was put on a heat pad for another 4days then put in a dark room at 10deg C for the remaining 1.5 week
Where have I gone wrong? Or am I just rushing it to much
I never bottle prime, way too inconsistent, bulk prime the entire batch and measure by weight. I prefer dextrose because it dissolves easier and being a monosaccharide yeast eats it up easier.
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Old 02-05-2013, 06:27 PM   #4
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Ok thanks. Iv never bulk primed before. Can you explain in steps how I can do this now?

I had a 18L batch of cider.
How much sugar etc.

I was told not to use carbon drops as I could be to much sugar and make the bottles into little bombs

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Old 02-05-2013, 10:10 PM   #5
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A good rule of thumb is 1oz per gallon (3.75 L) of table sugar or corn sugar. Dissolve in a cup or so of water, add to a bottling bucket and rack the cider onto it to mix it in. Then bottle!

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Old 02-06-2013, 03:05 AM   #6
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You need to wait longer. Two weeks is too short. Be patient for up to a month for the secondary fermentation to finish. (by "secondary" I mean the fermentation to add carbonation)

Also significantly, 10* Celsius, which is only about 50*F is not sufficient for any portion of your secondary fermentation with most yeasts ... in fact, for any fermentation at all with many yeasts. Even for the common ones which are lower temp such as EC-1118, D47, Premier Cuvee etc.
You need to raise the temp to about 70*F which is about 21*C.

In general, the amount of carbonation you end up with is dependent on a couple things ... the amount of residual carbonation that your cider had from the primary fermentation ... and the amount of priming sugar you put in to do the “carbonating fermentation”.

Though the ½ teaspoon amount of sugar you added could be on the light side ... the proof will be in the pudding.

So ... raise the temp .... wait for 3 to 4 weeks and see what you get and whether you like it.

Lets say you don’t get the carbonation you want ... how much sugar should have been added?
Say you want a decent amount of carbonation similar to a commercial lager .... or about “2.25 volumes” of carbonation. Lets guess that your primary ferment at 20* Celsius left .88 volumes in the cider to begin with and you did not degass too much from handling. This would mean you want an additional 1.3 volumes of carbonation to get it to 2.25.
The amount of sugar you need to add to get an extra 1.3 volumes of CO2 in a 12oz bottle is about 1/2 teaspoon.

But ya never know. Measuring tiny amounts of sugar into small bottles of cider at an unknown residual sweetness and with an uncertain amount of initial carbonation (from the first ferment) to begin with is a bit of a crap shoot.
Maybe after a month the carbonation will be enough that you like it! ... but if it was me, I’d pop the caps, add an additional 3/4 of a teaspoon sugar to each bottle (to be safe) ... re-cap, give it a brief shake and let ‘em sit at 21* Celsius / 70*F.
Open one bottle in two weeks ... another one at 3 weeks ... another at 4 weeks. If at some point you find that you have all the carbonation you want in it ... put the whole batch in the refrigerator to stop the fermentation.

BTW all this fraction of a teaspoon stuff is why priming is best done either in bulk or, if in the bottle, with priming tabs as was mentioned.

For what it’s worth, if you want to read more technical blibber on how to prime for carbonation ... here are a few posts from a while back ... http://www.homebrewtalk.com/f32/clou...68/index2.html

Finally ... you say you put the bottles on a heating pad for 4 days. If you mean like an “electric blanket” that would be ok ... but if it is one of the smaller therapeutic heating pads, there is some possibility of killing some or all of yeast in that 4 day amount of time. Heating pads range from 110* to 160* with an Underwriters Labs maximum of 176* Fahrenheit ... whereas “electric blankets” usually get from about 80* to 120*.

Time will tell if this was the case.

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Old 02-06-2013, 05:56 AM   #7
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What's a bottling bucket. Sorry if that's a dumb question. I just bottle right from the barrel

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Old 02-06-2013, 07:01 AM   #8
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Google

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Old 02-06-2013, 11:13 AM   #9
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Quote:
Originally Posted by mike_in_ak
Google
Thats not the spirit...

A bottling bucket is just that, a bucket - or seperate fermenter - that you rack into and then bottle from. Helps reduce sediment in your bottles doing it that way. Can also add your priming sugar - for carbonation - to it, before transferring the brew to get aneven blend. Usually has a tap at the bottom unlike a demijohn, so you can use a rapid bottler.

Nothing wrong with bottling from the primary fermenter though!
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Old 02-06-2013, 03:17 PM   #10
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Yes there is something wrong with that.

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