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Old 08-19-2012, 06:23 PM   #1
mcevoy
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I just made a batch of cider, and it'll carb up in the next few days/week. Then I plan to put then into the fridge for a cold crash.
After I do that, is it okay to put it back into my cold cellar?(about 68F)

I don't have the space to keep it in my fridge for a long time, and I don't want any bottle bombs.

I used champagne yeast, and added two cans of concentrate to a 5G batch for carbing.

SG 1.06
FG 1.001 (before bottling)

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Old 08-19-2012, 11:10 PM   #2
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How you plan on "carbing it up"?

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Old 08-19-2012, 11:12 PM   #3
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Cold crash it first. That way all the "stuff" settles at the bottom and clears it up.

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Old 08-19-2012, 11:57 PM   #4
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I've carbed it up with two cans of aj concentrate
( for 5G batch).
Am I in danger of bottle bombs? Or should I be alright; and just leave them in my cold cellar until consuming?

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Old 08-20-2012, 05:32 AM   #5
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Dude have you checked out my "bottle bomb tester" thread? I back sweetend my cider with 2 cans of AJ concentrate and after 1 day in bottles at a temp of 75f they were good and ready to be placed in my fridge. They carb up nice quick. Well I left 1 bottle out and it's been sitting in the sun for a while now and the lid is showing signs of swelling but it has yet to blow. Just to be safe though I would put your bottles in a safe place or place them in a fridge or pasteurize with 140* water is it? I guess that kills the yeast, sounds like to much work for me though

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Old 08-20-2012, 05:34 AM   #6
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Oh and I went with 2 cans concentrate for 4 gallons to back sweeten. How much did you go with?

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Old 08-20-2012, 05:36 AM   #7
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image-4186773999.jpg

This is how mine turned out, sweet and bubbly.
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Old 08-20-2012, 01:21 PM   #8
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I used plastic PET bottles. Can I stovetop pasteurize those?

If not, can I cold crash ( in fridge) and put back into my cold cellar? Or will I have to keep refrigerating?

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Old 08-20-2012, 01:48 PM   #9
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If you have plastic PET bottles, you dont need to worry too much about bottle bombs. So you arent really limited that way, but you dont want them to bubble over when you open them. I would keep them in a refrigerator, otherwise the yeast will probably take away all the residual sweetness and leave you with bottles that gush over like champagne when you open them.

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Old 08-20-2012, 02:04 PM   #10
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Could I stovetop pasteurize (140F) in PET bottles to kill the yeast? I'm just looking to kill the yeast so I don't end up with gushers.

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