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Old 09-14-2013, 09:55 PM   #11
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Oh and I started a 5 gal batch of this about a week and a half ago. Used Nottingham yeast... Still bubbles every few seconds. But that's kinda normal for this stuff lol

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Old 09-15-2013, 02:01 PM   #12
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There is only about a half inch between the top of the cider and the lid. I had the airlock off for about a minute is all. I did end up putting a piece of tubing in the rubber stopper instead of the airlock and sticking the other end in a bucket of water but it don't appear to be doing anything now, I don't even see bubbles. I used a Champaign yeast in it, I used the same yeast in my other two five gallon batches and they are ok but I didn't add sugar to those ones though. One of them is a six gallon bucket so I guess I should have done the Apple pie recipe in that one so it had room to bubble. All part of the learning process I guess.

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Old 09-16-2013, 11:13 PM   #13
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I always leave some head room for primary ferment. U may want to leave a little more room next time.
Take a gravity reading.
I'd say if the gravity is still high either add som energiser or maybe re-pitch some yeast... It shouldn't have stopped completely

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Old 09-21-2013, 11:44 PM   #14
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When I pulled the tube out there was clearly pressure in there and the airlock started bubbling right away when I stuck it back on. I guess I just couldn't see the bubbles in the apple cider carton that I filled with water and stuck the other end of the tube into. I forgot to take a gravity reading when I started which is a bummer. It is still bubbling away strong though.

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Old 09-26-2013, 04:34 AM   #15
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I'm getting ready to bottle this plus 10 gallons of another recipe, it's all hard cider though. I have not back sweetened with juice concentrated before and I'm not sure how much to use so it will carbonate in the bottles but not explode. Or will it be ok if I put it in the fridge because that kills the yeast. How much should I use for five gallons and how long should I wait before I put it in the fridge. I know you said you let it sit two weeks in the fridge but I won't be able to drink this all very fast at the end of the two weeks since there is 15 gallons of it. I like it highly carbonated add long add it don't explode.

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Old 09-26-2013, 01:10 PM   #16
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Quote:
Originally Posted by justineaton
Or will it be ok if I put it in the fridge because that kills the yeast.
Please note, the fridge won't kill yeast, just make them dormant. If you take a bottle out of the fridge and it warms up, the yeast will become active again....and eat your priming sugar. When you back sweeten, you need to add Camden and potassium sorbate to suppress yeast production so the yeast don't eat your priming sugar.
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Old 09-26-2013, 01:43 PM   #17
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Will that stop it from carbonating all together though? I am sure there is a thread on it here somewhere I will see what I can dig up. Thanks for the advise

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Old 09-26-2013, 02:04 PM   #18
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Quote:
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Will that stop it from carbonating all together though? I am sure there is a thread on it here somewhere I will see what I can dig up. Thanks for the advise
Technically no. I think the CYA answer is no, it suppressed yeast growth, not kill them so the existing yeast will continue to eat until they die. The real world experience I have seen has me acting as though any fermentation of back sweetening sugar is negligible.
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Old 09-26-2013, 04:26 PM   #19
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Ok I did some digging and it seems like one frozen juice concentrate in five gallons is about right as far as priming but it's probably not sweet enough for the cider, I am considering adding one frozen juice concentrate and some non fermentable sweetener or adding two-three frozen juice concentrates and doing this http://www.homebrewtalk.com/f32/easy...g-pics-193295/

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Old 09-26-2013, 04:34 PM   #20
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I have a few bail top bottles I can fill and use to keep an eye on carbonation levels and then pasturize when they are perfect. Since I don't really have fridge space for 15 gallons worth of bottles I think this is the route I am going to take

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