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Deuce77 · 11-11-2012, 02:33 PM

Any bacterial issues with adding frozen concentrate post fermentation for sweetening?

mrkrstphr · 11-23-2012, 07:51 PM

I'm pretty new to homebrewing - how long can I leave this in the primary? I started a batch of it, but due to various things happening in life, I kept forgetting and putting off bottling it. It's now been about two months. The gravity is right around 1.000. Is it still safe to bottle and drink this? Will the taste be harmed by sitting in the primary for so long?

**Jukas** · 11-26-2012, 02:15 AM

Finally got around to making a 5 gal batch of this. I used the following ingredients.

3gal local pasteurized unfiltered apple juice
2gal Tree Top Apple Juice
2lbs med brown sugar (didn't have dark on hand)
1lb white table sugar
4.25oz of mexican chocolate ground into powder (6 nestle packets * .71oz each = 4.26oz)
4tsp nutmeg
3 cinnamon sticks (I only had 3 on hand)

I ended up with an OG of 1.080 which means almost 11% cider if it goes completely dry I can't find attenuation specs for notty, but if it does at least 85% it should end at 3 plato which would still be 9.1%

**Jukas** · 11-26-2012, 08:32 PM

I don't do a ton of ciders and I'm not sure I've ever paid attention to the first few days of fermentation. I wasn't expecting krausen, but is it normal for it to be bubbling like a tar pit? I'm guessing yes, but seeing it threw me a little bit.