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-   -   Taste and % is as desired but still bubbling.. (http://www.homebrewtalk.com/f32/taste-desired-but-still-bubbling-371800/)

nvs-brew 12-04-2012 01:29 AM

Taste and % is as desired but still bubbling..
As stated percentage and taste of my cider is fantastic at the moment, my airlock is still bubbly..
I cannot Cold crash my cider and can only bottle it.
What are my options?

GilSwillBasementBrews 12-04-2012 03:32 AM

Bubbles in the airlock are not a sign of fermentation. You need to check the gravity with a hydrometer. Getting the same reading several days apart will tell you when your ok to bottle.

Devo9 12-04-2012 04:16 AM

Chances are out if still fermenting. If you cannot cold crash you'll have to pasteurise. Read over the sticky about stove top pasteurizing and follow the instructions.

It would be a good idea too check the SG first though

lumpher 12-04-2012 04:29 AM

if it's where you want it throw in some potassium sorbate to stop fermentation. otherwise, if it goes past it to too dry, add the sorbate, wait 2 days, then back-sweeten

nvs-brew 12-04-2012 05:04 AM

It started at 1041, currently at 1005...so close to the 5% mark...
Taste is starting to get more and more dry, that's why I would like to try stop it developing any more into a very dry cider
I've heard a mix of potassium and those tablet things would halt it..
Just trying not to back sweeten at this moment..enjoying the natural flavour it has now

Just so much info online about how potassium will only stall the fermentation and not stop it...

Would really like to get a old fridge and cold crash it...that seems the best option. Only problem is...it's a option ATM I don't have the chance to do.

nvs-brew 12-04-2012 05:07 AM

Don't want to end up with bottle bombs either :/

GilSwillBasementBrews 12-04-2012 05:09 AM

Just bottles them as is and bottle one in a plastic bottle when the plastic bottle is hard and firm then pasteurize the bottles as described in the stovetop pasteurization tread. Basically just heating the bottles in a water bath to pasteurization temp then allow to cool and your done.

nvs-brew 12-04-2012 05:34 AM


yeah think im best of getting some plastic bottles for this and future ciders!
or find a free beer fridge stat

cheers guys!


Soilworker 12-04-2012 07:04 AM

+1 for the stove top pasteurizing. I've had the exact situation you're describing (in fact by design since i made the 5 day sweet country cider) and its super easy and works perfectly.

Devo9 12-04-2012 01:55 PM


Originally Posted by nvs-brew (Post 4647448)

yeah think im best of getting some plastic bottles for this and future ciders!
or find a free beer fridge stat

cheers guys!


You don't want to just bottle in plastic bottles, that won't stop them from blowing up. It'll just keep them from sending glass chards everywhere. They will be a lot less dangerous, but still horribly messy!

You need to bottle pasteurize and you can't do that in plastic bottles. You want ONE plastic bottle if you are trying to judge your carbonation level. If you want it flat, then just bottle and pasteurize right away. If you want it sparkling, then use ONE plastic bottle and wait until it is firm. Open it up once it is and see if it is where you want it. Once it is carbonated to your desired level, then you are good to pasteurize.

It'll all be in the link GilSwillBasementBrews showed you:


Good luck!

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