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Old 03-07-2012, 01:01 AM   #41
RelicBrewingSupply
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Quote:
Originally Posted by xsists

Sorry for the late response. I kegged and force carbed mine. The potassium and camden prevent it from fermenting anymore and if you bottle it, it will just be still cider.
Simply, if you want to naturally carbonate in a bottle ONLY add the campden.
For a still (flat) cider add the campden and K sorbate (potassium sorbate). Or keg if you want to false carbonate.
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Old 03-07-2012, 01:09 AM   #42
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Just for some basics, the Campden is only used to help stop or prevent any form of wild yeast and some bacteria from reproducing. Campden will not stop/slow any brewers yeast.
K sorbate or Potassium Sorbate however, is simply a preservative and this does not kill yeast, it just slows or stops yeast from reproducing, even though you have a halted brew, you can however add more yeast to a point that will over take the preservative and cause a re-fermentation.
Hope this helps, notice we've had a lot of confusion especially in regards to this recipe. When I created it I only used the campden for the purpose of wild yeast prevention.

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Old 03-07-2012, 03:56 PM   #43
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Quote:
Originally Posted by RelicBrewingSupply View Post
Just for some basics, the Campden is only used to help stop or prevent any form of wild yeast and some bacteria from reproducing. Campden will not stop/slow any brewers yeast.
K sorbate or Potassium Sorbate however, is simply a preservative and this does not kill yeast, it just slows or stops yeast from reproducing, even though you have a halted brew, you can however add more yeast to a point that will over take the preservative and cause a re-fermentation.
Hope this helps, notice we've had a lot of confusion especially in regards to this recipe. When I created it I only used the campden for the purpose of wild yeast prevention.
Ok, so perhaps I'm not following something. Did you filter this, or how do you stop fermentation? I understand the K-sorbate stops reproduction, but you already will have a good amount of yeast. My initial confusion had to do with the mention in the OP about bottling, but now I'm curious how adding all that sugar won't cause a crazy amount of carbonation in the keg beyond what the force carbing will do.
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Old 03-18-2012, 06:14 PM   #44
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I made this 9 days ago.
OG was 1.071! Praying for an FG of 1.000 or less!
Still very active and actually looks like its turning clear again.... Any thoughts on when to transfer to corny keg?

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Old 03-21-2012, 03:02 PM   #45
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Hi guys. I have never made hard cider before, just drink plenty. I want to make this but let it. Do I follow the recipe the same, keg and attach co2. Or does something different need to be done? Thanks!!

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Old 03-21-2012, 09:53 PM   #46
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That should have read: I want to keg it.

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Old 03-27-2012, 08:38 PM   #47
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Started this cider on Saturday 3/24/12 and wanted to ask how long you guys waited from starting to crack open the first bottle, after reading this I don't wanna get glass grenades and this is my first cider and tips is much appreciated and thanks in advance

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Old 03-28-2012, 12:45 PM   #48
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Quote:
Originally Posted by nezhed
Started this cider on Saturday 3/24/12 and wanted to ask how long you guys waited from starting to crack open the first bottle, after reading this I don't wanna get glass grenades and this is my first cider and tips is much appreciated and thanks in advance
They usually took me about a month just to let them ferment and clear by itself. Once it hit that stage and I added the concentrates and syrup, let it carb a week and enjoy.
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Old 04-11-2012, 01:52 AM   #49
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Making this tonight.

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Old 04-11-2012, 04:21 AM   #50
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All done.

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