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Old 02-04-2013, 10:43 PM   #21
JayBeer
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Thanks for the info.

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Old 02-04-2013, 10:51 PM   #22
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So today was my tenth day of fermentation. There were only the slightest tiny bubbles left coming from my cider. I racked into a clean sanitary jug and bottled one with about a teaspoonful of honey to prime. I wanted to try this one before I bottle more and I also want to see if my cider will clear out any before I bottle more. Its been about three hrs since I racked and bottled the one and there is no activity. I'm worried that my yeast are done with, pooped out. What do youthink guys? I'm worried my cider wont carb

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Old 02-04-2013, 10:59 PM   #23
WilliamSlayer
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I usually prime by weight of fermentables. A good rule of thumb is one ounce of sugar/honey/malt extract per gallon of brew. How much does a teaspoonful of honey weigh?

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Old 02-04-2013, 11:30 PM   #24
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I'm not sure I just measured by teaspoon?

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Old 02-04-2013, 11:52 PM   #25
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Well, I will see if I can scrounge up a conversion! :-)

As for not having 'activity', remember that you are just priming the cider for carbination. You won't have anything noticeable for at least a week, and even then all you will 'see' is a thin layer of sediment at the bottom of your sealed bottle (this is yeast settling out after chewing up the little bit of honey you added). Keep the sealed bottle @ around 70 F for at least a week or two. By the end of that time, it should have carbed up nicely! :-)

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Old 02-07-2013, 01:25 AM   #26
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Quote:
Originally Posted by WilliamSlayer View Post
Well, I will see if I can scrounge up a conversion! :-)

As for not having 'activity', remember that you are just priming the cider for carbination. You won't have anything noticeable for at least a week, and even then all you will 'see' is a thin layer of sediment at the bottom of your sealed bottle (this is yeast settling out after chewing up the little bit of honey you added). Keep the sealed bottle @ around 70 F for at least a week or two. By the end of that time, it should have carbed up nicely! :-)
Wow, thanks a lot for the info, IDK why i was under the impression that carbing was supposed to look like fermenting? I was expecting to see bubbles coming from the bottom of my bottle, and fizz??? I guess its all the talk about bottle bombs that led me to this ass-umption

But now, i see a thin layer of sediment at the bottom of the one grolsch bottle that I bottled, and after only three days, it has cleared markedly!

Thanks again, I think i will finish out the remainder of the week clearing out my batch, then bottle all of the rest.

Might play with sugar/honey/br. sugar/concentrate, so I can find what I like best for my next batch.

to the brew cave!!!
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Old 02-07-2013, 01:38 AM   #27
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I have a 3 gal batch sitting in wine bottles right now that was:

3gal unpasteurized local cider
1 cup dk brown sugar
1 cup lt brown sugar
1/2# local wildflower honey

It was pitched with wyeast 4766 cider yeast.

After the primary fermentation I cold crashed, and added concentrate to the secondary (this ended up fermenting some more) the 4766 can really eat through sugar. All in all. Been in for 3 months and still far from ready.

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Old 02-07-2013, 01:43 AM   #28
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Long story short...if your lookin for a sweeter cider you might want to consider a British ale yeast. Also if I do it again I might substitute turbinado sugar for the lt BS to give it more depth.

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Old 02-07-2013, 02:57 AM   #29
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Quote:
Originally Posted by DrZym802 View Post
Long story short...if your lookin for a sweeter cider you might want to consider a British ale yeast. Also if I do it again I might substitute turbinado sugar for the lt BS to give it more depth.
I will consider this. Thanks.

I was thinking that your recipe had a lot of sugar, but then, I was still thinking in one gallon-er mind set, haha!

So you cold crashed, then primed?

What is the pro/con of cold crashing first? Clarity, is what Im guessing?

Thanks for the help/info.
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Old 02-07-2013, 02:52 PM   #30
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I'm sure someone with more experience can help...I was basically trying to back sweeten and failed to clear the yeast...they survived and munched through the concentrate. I now have more of an apple wine than a hard cider per se.

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