Last week to Enter the Spike Brewing 20 Gallon Sight Glass Kettle Giveaway!



Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Will a cider fermented dry still bottle prime
Reply
 
LinkBack Thread Tools
Old 03-03-2013, 04:15 PM   #1
BadgerBrigade
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2011
Location: Monterey, Ca
Posts: 951
Liked 47 Times on 43 Posts

Default

I fermented two 3 gallons batches of cider dry.
OG was 1.070 after brown sugar.
Use Lalvin EC-1118 for one batch and d47 for another. Both at .995 now, if I cold crash to clear I guess I need to keg carb but if I don't cold crash can I add priming sugar and still bottle condition?

__________________
Carboy1: Hopped Cider
Carboy2: Pear
Carboy3: Seasonal Cider
Bottled: Cream Soda
Still On Deck: Graff Cider
BadgerBrigade is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2013, 05:10 PM   #2
BadgerBrigade
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2011
Location: Monterey, Ca
Posts: 951
Liked 47 Times on 43 Posts

Default

Hello? Anyone out there?

__________________
Carboy1: Hopped Cider
Carboy2: Pear
Carboy3: Seasonal Cider
Bottled: Cream Soda
Still On Deck: Graff Cider
BadgerBrigade is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2013, 05:16 PM   #3
jflongo
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 1,231
Liked 64 Times on 57 Posts
Likes Given: 5

Default

Patience

My last batch I did, went down to about 1.000 or a hair less. I didn't even add priming sugar and bottled it, it still carbonated. I'm sure you should be fine. If you can keg it though, that would even be better.

__________________

Go Spartans!!

http://www.youtube.com/MrSparty1995

jflongo is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2013, 05:31 PM   #4
BadgerBrigade
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2011
Location: Monterey, Ca
Posts: 951
Liked 47 Times on 43 Posts

Default

Quote:
Originally Posted by jflongo
Patience

My last batch I did, went down to about 1.000 or a hair less. I didn't even add priming sugar and bottled it, it still carbonated. I'm sure you should be fine. If you can keg it though, that would even be better.
I'm going to give some out as gifts so I didn't really want to Keg it....
__________________
Carboy1: Hopped Cider
Carboy2: Pear
Carboy3: Seasonal Cider
Bottled: Cream Soda
Still On Deck: Graff Cider
BadgerBrigade is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2013, 07:10 PM   #5
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 147 Times on 133 Posts
Likes Given: 1

Default

I would recommend bottle pasteurization once carbonation achieved by bottle conditioning...until you get more bottle carbing experience under your belt. Even with cold crashing the odds of removing all live yeast cells is slim...they wake back up with increased temp.

__________________

Motto: quel che sara sara

saramc is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2013, 07:38 PM   #6
Pickled_Pepper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Atlanta, Georgia
Posts: 1,246
Liked 75 Times on 66 Posts
Likes Given: 20

Default

Since you are below 1.000. Just prime it as normal and you shouldn't have to worry about pasteurizing. (just use a priming calculator to make sure you don't add too much sugar) I'm not sure about cold crashing the D47 though. I've heard it is prone to stalling if you get outside the temp range of that strain. So...it might not carb. But I don't know 100% for sure.

You could always just clear it at the low end of the temp scale instead of going down to say 40ºF.

__________________
Pickled_Pepper is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2013, 09:51 PM   #7
BadgerBrigade
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2011
Location: Monterey, Ca
Posts: 951
Liked 47 Times on 43 Posts

Default

Quote:
Originally Posted by Pickled_Pepper
Since you are below 1.000. Just prime it as normal and you shouldn't have to worry about pasteurizing. (just use a priming calculator to make sure you don't add too much sugar) I'm not sure about cold crashing the D47 though. I've heard it is prone to stalling if you get outside the temp range of that strain. So...it might not carb. But I don't know 100% for sure.

You could always just clear it at the low end of the temp scale instead of going down to say 40ºF.
Great... I'm on it.
Thanks guys.
__________________
Carboy1: Hopped Cider
Carboy2: Pear
Carboy3: Seasonal Cider
Bottled: Cream Soda
Still On Deck: Graff Cider
BadgerBrigade is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2013, 06:23 PM   #8
Safa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Birmingham, Alabama
Posts: 433
Liked 29 Times on 21 Posts
Likes Given: 8

Default

As for your first question, yes.

Fermenting out to dry and then cold crashing will still leave enough yeast in suspension to bottle carb.

__________________

A little irreverence is good for the soul

Safa is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2013, 06:24 PM   #9
MarkKF
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Meriden, CT
Posts: 883
Liked 40 Times on 38 Posts

Default

I ferment dry and then bottle carb. I think the success has more to do with the strain of yeast. I've had good luck with EC-1118. I add 3/4 cup brown sugar to 5 gal. (1/3 to 2 gal.) then bottle and keep room temp.

__________________

Mark F in Central CT
Amateur Cider Maker

MarkKF is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2013, 06:27 PM   #10
solbes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ramsey & Akeley, Mn
Posts: 2,673
Liked 186 Times on 169 Posts
Likes Given: 86

Default

I've never had an issue with carbonation in Apfelwein. Mine go really dry and carb up in 3-4 weeks no problem. I add maybe 4 oz of corn sugar.

__________________
Primary #1: Empty #2: Empty
Secondary #1
: Berry Rhubarb Wine #2: Black Currant Wine #3: Ice Shanty Bock
Kegged
: Border Crossing Vienna
Bottles
: 2H IPA III, Carmel Apple Cider, Spruced Winter Warmer, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: ??
solbes is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottle now, prime later? skw Beginners Beer Brewing Forum 4 01-25-2013 11:32 PM
topping off cider in secondary with another fermented cider with different yeast? porky_pine Cider Forum 1 11-20-2012 12:13 AM
Blending Fermented Cider with Fresh Cider Scut_Monkey Cider Forum 8 03-21-2012 01:57 PM
keg prime then bottle prime combo thingy stibone Bottling/Kegging 1 02-18-2012 05:58 AM
Can I Backsweeten AND Bottle Prime? BrewOnBoard Cider Forum 19 12-24-2008 12:01 AM



Newest Threads

LATEST SPONSOR DEALS