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Old 05-22-2008, 01:10 PM   #21
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Thanks for the help everyone.

Buffalo is still cold (it does know that it's May, right?) and we don't really keep our house that warm, so last night I opened the vent in a spare bedroom, stacked the boxes in front of it after giving each bottle a nice swirl, and packed three comforters over it to keep the heat in. Tonight I'll toss in my meat thermometer to monitor the temps... hopefully it's good enough, because it's about as warm as I can make it right now.

With the cider, yeah I'm assuming not everything is the temperature's fault. I actually really liked it still, and thinking about it I should start another batch soon. Hell, maybe this weekend when I (hopefully) do a mead.

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Old 06-13-2008, 03:55 AM   #22
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For the record, after a week or two of this, combined with Buffalo warming up, my bottles are fully carbed. I have to refrigerate them for at least a day or it's 80% head, but it was definitely my problem. Thanks everyone

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Old 06-14-2008, 05:51 PM   #23
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Is 80F too hot that it will kill yeast that are carbonating bottles?

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Old 06-15-2008, 12:14 AM   #24
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Quote:
Originally Posted by gpogo View Post
Is 80F too hot that it will kill yeast that are carbonating bottles?
No. They'll carb faster.
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