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Old 12-28-2008, 03:19 AM   #1
syd138
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Default 6 weeks in bottle and no carbination

So I bottled my apfelwein 6 weeks ago.. I cracked open a bottle today.. and absolutely no carbination.

I put 1 cup ~ 8oz of priming sugar in before I bottled..

Im thinking one of the reasons might be that I racked to the secondary, then bottled, so there was no sediment what-so-ever. So could it be that since most of the yeast was gone, that it will take awhile?

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Old 12-28-2008, 03:24 AM   #2
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How long was it in primary/secondary?

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Old 12-28-2008, 03:27 AM   #3
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At what temperature have you been storing the bottles? If it's an ale yeast, you'll typically need 65 degrees F or more in order for the yeast to function and carbonate the bottles.

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Old 12-28-2008, 03:50 PM   #4
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I had it in the primary for a month.. secondary for 2 weeks.

Maybe since I have them on my floor, it is a little colder.. maybe around 60.

I'll try putting them up on a table or something.

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Old 12-28-2008, 04:10 PM   #5
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I don't have much experience, but my first batch had problems carbonating. I moved the bottles to a warmer temperature and agitated them slightly.

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Old 12-28-2008, 04:17 PM   #6
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(BTW - just for future info purposes, a cup of sugar does not equal 8 oz, at least the way we quote priming rates. It is actually closer to 5 oz.)

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Old 12-28-2008, 07:11 PM   #7
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Quote:
Originally Posted by syd138 View Post
I had it in the primary for a month.. secondary for 2 weeks.

Maybe since I have them on my floor, it is a little colder.. maybe around 60.

I'll try putting them up on a table or something.
60 is a bit cool for most ale yeast. If you can put it somewhere that's closer to 70, you should have better luck carbonating.

I wouldn't worry about the long primary and secondary. There should still be enough yeast in suspension to carbonate if it's at the proper temperature.
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Old 12-28-2008, 07:17 PM   #8
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21 days At 70 degrees

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Last edited by blowmax10; 12-29-2008 at 01:45 AM.
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Old 12-29-2008, 01:13 AM   #9
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Quote:
Originally Posted by blowmax10 View Post
21 weeks At 70 degrees
I think you mean 21 days....


and yes, the 70 degrees is pretty important, roll them to resuspend the yeast and warm them up, they should carb.
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Old 12-29-2008, 01:46 AM   #10
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Quote:
Originally Posted by ifishsum View Post
I think you mean 21 days....
um.. yeah thats it
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