Well I only let mine get to about 44 or so. At that point I was a little pressed for time and I knew I wouldn't be given any quarter by this stuff. Bottled at 44 with full fermentation going and was petrified for the next three hours. I am not sure who posted the hint but definitely put you first bottle in a plastic soda bottle so you can have easily available pressure knowledge or an idea of how high the pressure is getting; this is key and is genius. Also be aware your time frame, you have to bottle and pasteurize same day in most cases so be prepared for a 4 to 5 hour adventure. While stove top pasteurizing is easy it is also time consuming.
Lots of people say overnight or 5 to 6 hours but mine were begging to explode at 2 hrs. This is due to stopping early with 2 packets of yeast and room temp but still it was unexpectedly fast. Holding a bottle up I could notice steady co2 bubbles.
I know it was early and I could have waited for a lower FG but this brings me to a very important point. To all you noobs and beginners; plan this out so you have 1 or 2 days on a weekend to catch it at the right point and bottle. That means start on a tuesday or a Wednesday to be sure you have two available days to "catch" this brew at the correct gravity. Otherwise you will have an upset cider or wife or both.
All in all great recipe and great results. I now see my errors and will be prepared when I next make cider.
Last edited by MBrew; 12-16-2011 at 01:44 AM.
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