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Old 09-24-2012, 06:22 AM   #21
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You will be able to back sweeten. I do the as,e thing, but you will not need to cold crash. Add the k metabisulfite and let sit for 24 hours with the airlock on. What this does is kill the yeast that is currently in the cider. After 24 hours add the k sorbate, what this does is if any wild yeast or anything gets into the cider it preserves it and does not allow for further fermentation. Once you have done this and the cider is clear keg and carb or even leave still as some prefer their cider this way.

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Old 12-30-2012, 12:10 AM   #22
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Default Polyclar

Have 5 gallons in the primary. One week old, CO2 production waning. How long in primary; appears to be some confusion. Polyclar to clarify at two weeks, keg after 5 days, 2.8-3.0 atmospheres CO2 to carbonate? Used Wyeast cider strain. What say ye, oh gurus?

Thanks in advance!
orthodoct

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Old 12-30-2012, 02:01 AM   #23
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Have 5 gallons in the primary. One week old, CO2 production waning. How long in primary; appears to be some confusion. Polyclar to clarify at two weeks, keg after 5 days, 2.8-3.0 atmospheres CO2 to carbonate? Used Wyeast cider strain. What say ye, oh gurus?

Thanks in advance!
orthodoct
There's no need for polyclar - have a look at my pictures earlier in this thread. 2 weeks primary (until no more CO2) and 2-4 weeks in secondary to let any sediment fall out of suspension.

MC
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Old 12-30-2012, 03:27 PM   #24
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Default polyclar

Doesn't appear to be a distinct separation between supernatant and precipitate like I have seen with beer over the years but has only been in primary for 8 days and airlock still producing some CO2. With no distinct layer, seems like racking to a secondary will be difficult. Is is still too early for precipitate to layer out? First experience with cider. Was in London recently for a meeting and hard cider is quite the rage over there. Thanks for the polyclar advice and Happy New Year!

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Old 12-30-2012, 09:20 PM   #25
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Doesn't appear to be a distinct separation between supernatant and precipitate like I have seen with beer over the years but has only been in primary for 8 days and airlock still producing some CO2. With no distinct layer, seems like racking to a secondary will be difficult. Is is still too early for precipitate to layer out? First experience with cider. Was in London recently for a meeting and hard cider is quite the rage over there. Thanks for the polyclar advice and Happy New Year!

orthodoct

If you used plain apple juice (as per the recipe), it will clarify nicely, usually at 2-4 weeks in the primary. Secondary isn't quite necessary but it won't hurt.

MC
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Old 01-01-2013, 06:02 PM   #26
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Do you continue the primary fermentation at room temperature? I am a week and a half out and no more CO2 production.

Thank you, MC!

orthodoct

PS: Made 15 gallons all grain Munich Helles yesterday; in the fermenter starting to bubble. Been brewing for 15 years; undergrad degree in microbiology/biochemistry from Clemson, but first foray into cider.

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Old 01-01-2013, 09:16 PM   #27
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Do you continue the primary fermentation at room temperature? I am a week and a half out and no more CO2 production.

Thank you, MC!

orthodoct

PS: Made 15 gallons all grain Munich Helles yesterday; in the fermenter starting to bubble. Been brewing for 15 years; undergrad degree in microbiology/biochemistry from Clemson, but first foray into cider.
I would say that room temp should be fine as long as it is pretty consistent and is in the range listed for the yeast which is 60-75°F...but I'm in no way an expert
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Old 01-02-2013, 02:11 AM   #28
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I would say that room temp should be fine as long as it is pretty consistent and is in the range listed for the yeast which is 60-75°F...but I'm in no way an expert
It's correct.

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Old 01-02-2013, 07:41 PM   #29
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Thank you again, MC. Force carbonate in a keg at about 5 psi? Usually do beer at about 12psi, but probalbya bit excessive for cider.
Helles bubbling away merrily!

orthodoct

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Old 01-02-2013, 07:57 PM   #30
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Thank you again, MC. Force carbonate in a keg at about 5 psi? Usually do beer at about 12psi, but probalbya bit excessive for cider.
Not sure where you saw 5 PSI... I mentioned 2.8-3.0 volumes in the first post. At 40F, that puts me around 15 PSI.

MC
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