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Old 01-08-2013, 07:09 PM   #21
BadDeacon
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I am new to brewing and am doing a test cider right now. Mine started at. 072 and is down to .048 after 9 days. Plan to bottle at .035. I am a little concerned about it not getting down that far because i used a cup of washed belgian yeast from my last batch. However, the airlock is still bubbling every 3-4 seconds.

I drilled a lid and it is working great thus far.

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Old 01-08-2013, 07:10 PM   #22
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Also mine is a 1 gal jug from target.

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Old 01-08-2013, 07:14 PM   #23
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Quote:
Originally Posted by BadDeacon View Post
I am new to brewing and am doing a test cider right now. Mine started at. 072 and is down to .048 after 9 days. Plan to bottle at .035. I am a little concerned about it not getting down that far because i used a cup of washed belgian yeast from my last batch. However, the airlock is still bubbling every 3-4 seconds.

I drilled a lid and it is working great thus far.
As far as everyone has ever told me, if there's yeast that is alive, which there is (because you've dropped gravity already), it will continue to be alive until it runs out of sugar. Unless you kill it some other way (heat, chemicals, etc). Just might take longer
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Bottled: Cinnamon Apple Cider, Two Hearted Clone, FW Double Jack Clone
Kegged: House Pale Ale, Russian Imperial Stout, Milk Chocolate Stout/Porter Partigyle, Graff
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On Deck: DIPA w/Heady Topper Yeast, Winter Warmer, Imperial Red
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Old 01-12-2013, 05:02 PM   #24
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Just bottled. FG got down to .030. I must say it is rather tasty! Gonna let bottles carb for a few days then to the fridge!

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Old 01-12-2013, 05:29 PM   #25
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Just bottled. FG got down to .030. I must say it is rather tasty! Gonna let bottles carb for a few days then to the fridge!
Be sure to pasteurize once you hit the carb level you're looking for. Otherwise kaboom
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Old 01-12-2013, 07:45 PM   #26
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10-4. However my wife might drink them all by then!

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