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Old 07-22-2014, 10:36 AM   #21
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Ha! I only have two hands! I gots pictures, but no video.
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Old 07-23-2014, 02:19 AM   #22
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I just thought I'd add to the thread.

My husband and I started carbing our ciders a few weeks ago. We're in Florida and I'm always cold, so the house stays at 78-79 degrees permanently. 3 days after bottling, we pasteurized at 180 and there was an "okay" level of carbonation. So for the next batch we waited 4 days and pasteurized at 188 degrees. 2 bottles exploded after we took them out of the hot water to cool in the sink but the carbonation was amazing. It was a little over-carbonated (way more than anything sold in stores) but very enjoyable.

If you didn't do the plastic soda bottle test, I highly recommend it. At 80 degrees, 3.5 days is probably long enough.

Sorry that this happened to you. I know how much it sucks to have to clean up glass and pull miniscule glass shards from skin. I hope no one was hurt badly.

My husband and I now pasteurize at under 180 degrees and we just leave the bottles in the pot with a thick towel over them for an hour, letting the water cool down on its own. It takes longer to do all the bottles this way but we're happier with the reduced risk.

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Old 07-23-2014, 02:39 AM   #23
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You can do what i do and have 0 risk. i filter the cider with a 1 micron filter to remove all the yeast. then i back sweeten and force carb in the keg, then bottle with the beer gun.

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Old 07-23-2014, 07:31 AM   #24
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You can do what i do and have 0 risk. i filter the cider with a 1 micron filter to remove all the yeast. then i back sweeten and force carb in the keg, then bottle with the beer gun.
I believe this advice is for those who don't want to keg.
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Old 07-23-2014, 12:44 PM   #25
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I believe this advice is for those who don't want to keg.
I think this is a good opportunity to sell kegging to the wife. All he needs to say is that kegging and bottling form the keg will eliminate any potential bottle bombs with beer and cider.
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Old 07-24-2014, 01:04 AM   #26
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Never had any of my 11.2 or 12oz explode, but I have had a few of the 22oz (Guinness Extra Stout) bottles go. But that's out of a *lot* of 22oz bottles pasteurized.
Have had good luck with a pre-warming bath and then into the final hotter bath.
And yep, deep kettles with lids is a good thing too.

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Old 07-24-2014, 02:46 AM   #27
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I think this is a good opportunity to sell kegging to the wife. All he needs to say is that kegging and bottling form the keg will eliminate any potential bottle bombs with beer and cider.
Good point.
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