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Old 03-03-2013, 03:15 PM   #1
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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?

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Old 03-03-2013, 04:10 PM   #2
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Hello? Anyone out there?

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Old 03-03-2013, 04:16 PM   #3
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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.

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Old 03-03-2013, 04:31 PM   #4
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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....
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Old 03-03-2013, 06:10 PM   #5
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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.

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Old 03-03-2013, 06:38 PM   #6
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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.

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Old 03-03-2013, 08:51 PM   #7
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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.
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Old 03-04-2013, 05:23 PM   #8
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As for your first question, yes.

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

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Old 03-04-2013, 05:24 PM   #9
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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.

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Old 03-04-2013, 05:27 PM   #10
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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.

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