Urtalkn2Diz

Recipes 

Like I said it may take several weeks to carb. Your yeast population may be low so it could take awhile. If you crack one open transfer it to a sanitized plastic water bottle, set it and forget it for another week then check it. I just did a test bottle Monday with cider thats been aging in a fridge for 2 months so I dont expect to see any hints of carbination until next weekend at the earliest.

Urtalkn2Diz

Recipes 

.

BoomerCreek

Recipes 

I've put a half teaspoon straight into the bottles before bottling and it seemed to work just fine. Patience is a virtue, especially when dealing with homemade libations.

__________________
Boomer Creek Cider Co.

"They speak of my drinking but they never think of my thirst." -Scottish Proverb

BoomerCreek

Recipes 

FarmBoy, do you have access to heirloom or other cider apples up around the Auburn area. I have a place in Nevada City and go up there fairly frequently. I would love to score some good apples from that area for next year.

__________________
Boomer Creek Cider Co.

"They speak of my drinking but they never think of my thirst." -Scottish Proverb

Basilisk

Recipes 

I know patience is a big thing around here. But normally there's not really an upper limit to it -- if you let your brew ferment more, it just changes it a little (and probably for the better). Here, if I overshoot and wait too long, I'll get exploding bottles. So it's not so simple.

MaxOn60th

Recipes 

Is refrigeration an acceptable substitute for pasteurization, as far as preventing bombs goes? I've been curious about that. Can anyone supply some more details on this topic? IE, how long to ferment/carbonate in-bottle before refrigeration, how long they can safely be stored in the fridge, should I use reduced priming sugar if I plan to do this.
Thanks for the help!

divi2323

Recipes 

You should read the pasturization sticky in the forum. It is loaded with answers to your questions.

Pasturization kills your yeast dead. Refrigeration will stop your fermentation but only makes your yeast go dormant.

jefflane510

Recipes 

I've been waiting over 4 weeks to get my backsweetened (with homemade maple syrup) carbed. they're sitting in my bedroom at a steady 58 degrees F. I gave up on checking bottles every couple days, but a couple days ago I cracked one open and got the telltale "pssst". Now another is in the fridge, so I will give it one last try and probably pasteurize tonight. They probably would have carbed up sooner at a warmer temp, or if the cider wasn't as crystal clear as it was at bottling time. Temp and yeast health are two important variables in how quickly it will carb.

This is my first backsweetened cider. I typically make them very dry, with no extra sugar at all. I've still got cider like this from 2009 that tastes incredible. All I've done for it is let it age in the basement-again, it's not backsweetened. I haven't ever had an issue with hard cider going bad after its been bottled.

FarmBoy530

Recipes 

boomercreek. we have 2 orchards in town and apple hill is rather close, I'd try that. FoxBarrel cider is in colfax and they used to use apple hill juice when they started. However the company just sold to coors and is the worst company to work for! Their quality control is a joke and they treat employs like junk! Try to stay away from foxbarrel and crispin!