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Old 01-05-2014, 04:06 PM   #21
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Originally Posted by Yooper View Post
Yes, I think you could have bottle bombs.

Normally, you'd bottle one in a plastic soda bottle to judge carbonation, and then pasteurize the glass bottles when it gets hard.

The difficulty with judging carbonation by days is that the yeast may take weeks to finish up- or one day. It depends on how much yeast is in suspension, how healthy the yeast is, the temperature, etc. There is no way to tell you to check in 3 days, 7 days, etc- as it varies wildly.
Sweet, then what Ill do is open one up and pour it into a sanitized soda bottle to give me a rough gauge. I guess this is why I was told this first few batches would be a lot of learning. Thanks for all your help!
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Old 01-07-2014, 12:02 AM   #22
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I too agree with using a PET bottle to test for carbonation. One thing though, how fizzy do you want your cider. A very little, little, 3 volumes of carbonation like the "average" home brew, or do you want to have "soda" like carbonation? If you want soda like bubbles, get a new, unopened bottle of soda, and when your sample is as difficult to squeeze as the "factory" bottle, time to pasteurize. As far as knowing how partially carbonated your cider is, you really don't, so your best guess is the best guess. When I pasteurized my cider, the bottle still had plenty of give to it, and the carbonation was much less than I had hoped for. If Yooper sees this, I now have a question about back sweetening. Would you sweeten to taste and then add priming sugar? Would that be an accident waiting to happen? Would you say initially with all the "extra" sugar, will the cider carb faster, needing to be pasteurized sooner? I don't have a clue on that one.

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