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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > First cider batch started
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Old 01-09-2013, 07:42 PM   #11
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I'll probably take a reading once its sat for a week. Looking to bottle carb. If I backsweeten with AJC, wouldn't the yeast just ferment all of that and leave me with bottle bombs?

Would it be safest not to back sweeten it at all? Making this for my lady for valentines day. She seemed to like the AO crisp apple and even traditional dry.

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Old 01-09-2013, 08:22 PM   #12
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Quote:
Originally Posted by truekey
I'll probably take a reading once its sat for a week. Looking to bottle carb. If I backsweeten with AJC, wouldn't the yeast just ferment all of that and leave me with bottle bombs?

Would it be safest not to back sweeten it at all? Making this for my lady for valentines day. She seemed to like the AO crisp apple and even traditional dry.
I think a week might be a little early but you may want to ask some of the other guys....
You won't have bottle bombs no matter what as long as you're checking the carbonation every couple of days... I crack a bottle every two days and when it gets closer every other day until it's where I like it, Then cold crash....
Then you can stovetop pasteurize.
Look at some of the threads about how to do that but I would suggest putting a colander in the bottom of the pot that you boil so you don't have your bottles right on this bottom of the pot...
Also make sure you turn the heat off completely and put the thermometer in to see where the temperature is... I think sometimes a lot of new folks put the bottles in when the fire is on and I'm pretty sure that's not best.

LeBreton And a few other folks on here had mentioned a good trick about putting the cider in a plastic bottle and then feeling it and you will know when it's nice and carbonated because the bottle will have hard pressure...
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Old 01-10-2013, 01:31 AM   #13
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I'll probably take a reading once its sat for a week. Looking to bottle carb. If I backsweeten with AJC, wouldn't the yeast just ferment all of that and leave me with bottle bombs?

Would it be safest not to back sweeten it at all? Making this for my lady for valentines day. She seemed to like the AO crisp apple and even traditional dry.
I'd assume that if you use enough concentrate, you could get a good carb and pasteurize before the yeast eats up the rest of the sugar. It should raise the ABV as well. Only way to know for sure is to keep a close eye on carbonation so you don't blow any bottles, and taste and/or take SG readings to figure out when you want to pasteurize and kill the yeast.

However, I have no experience, for I just started my first batch ever. I'm just going off of the info I've picked up in the forum.
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Old 01-10-2013, 01:34 AM   #14
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You won't have bottle bombs no matter what as long as you're checking the carbonation every couple of days... I crack a bottle every two days and when it gets closer every other day until it's where I like it, Then cold crash....
Do you check the same bottle, or do you pop a different bottle each time? Will opening a bottle during the carbonation process in turn cause that bottle to have less carb than the others?
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Old 01-10-2013, 03:57 AM   #15
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Do you check the same bottle, or do you pop a different bottle each time? Will opening a bottle during the carbonation process in turn cause that bottle to have less carb than the others?
Okay, first of all when you crack a bottle open you drink the whole thing down...
So your option is have a homebrew every couple a days.... Get little 6 1/2 or 7 ounce bottles (Coronita's)... Or the best way, which LeBreton mentioned was fill a plastic bottle at the same time as filling your glass bottles and just feel and squeeze on the plastic bottle every few days until it's hard then crack a glass bottle and test it.. I have not done this yet but it seems logical and pretty easy so it should be no problem, I plan to do it in a couple of weeks with my new batch
It should be pretty close to where you want it carbonation wise or you can let it go another day or two and tested again by cracking a new bottle open and drinking that one....
Don't worry, if you follow directions from savvy people like Yooper, LeBreton, ChemE and the rest of the HB Talk big dogs you will be fine.
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Old 01-10-2013, 05:07 AM   #16
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I'll probably take a reading once its sat for a week. Looking to bottle carb. If I backsweeten with AJC, wouldn't the yeast just ferment all of that and leave me with bottle bombs?

Would it be safest not to back sweeten it at all? Making this for my lady for valentines day. She seemed to like the AO crisp apple and even traditional dry.
Another backsweetening option, if you have fridge space, is to backsweeten, bottle carbonate and then store in the fridge once your desired carbonation is reached since cold will pause the fermentation.
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Old 01-11-2013, 02:38 PM   #17
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Took a reading just now.

Cider is at 1.010, was tempted to put the test cider back into my gallon jug but decided against it.

Tasting it right now... a little watery, definitely a taste of booze, and still has a good apple note to it. I will definitely backsweeten in a secondary after trying this.

So it's been in a primary only since monday. Should I let it sit until it hits 1 or 0.996?

This rules. Can't wait to do my beer batch but I will definitely keep a pipeline of cider running throughout the year now.

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Old 01-11-2013, 02:40 PM   #18
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image-1255568123.jpg

Drinking out of the cylinder. Yum.
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Old 01-11-2013, 04:57 PM   #19
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So it's been in a primary only since monday. Should I let it sit until it hits 1 or 0.996?
I'd let it sit until the gravity stops changing for a few days. However, since it sounds like you're going to backsweeten anyway, I'll also offer this idea: rather than backsweetening, you could bottle now, check carbonation daily to avoid bottle bombs, and then move to the fridge or pasteurize to stop fermentation. You should be left with a good residual sweetness but you'll have a small amount less alcohol (~1.5%). I find the apple flavor produced by this method to be better than what is achieved by backsweetening, since you're tasting the base cider and not just some AJC or honey that was added. Sort of a tradeoff between alcohol and flavor, but if you like how it tastes now you may want to give this a shot.
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Old 01-12-2013, 04:09 PM   #20
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It's got a lot of apple flavor right now and the shift from 1.060 to 1.010 is about 6% ABV already I think, which is fine by me. I will probably just bottle tomorrow then. I mad some semi-bombs with my beer the other day. Added what I still think is the right amount of priming sugar but opened a bottle at room temperature only three or four days after bottling and it exploded into a foam fountain the second I pried the cap.

Problem with checking carbonation is that I am only doing one gallon, so if I open a bottle every day I'm only going to have a handful to drink when they're ready. I'd get a 5 gallon carb but I usually do 1 gal beers because I don't have the heating equipment or space for bigger batches yet.

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