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Old 01-15-2012, 01:13 PM   #61
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I go both ways. Sometimes I still bottle it if I don't have time to monitor the bottles for 3 days or so. If I have time to keep an eye on them, I carb.

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Old 01-15-2012, 01:22 PM   #62
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ok so can you give me your opinion on if it is worth carbing or not? taste difference...is it better or worse or same? im trying to decide which way to go with this when i do this since this is next thing im making...

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Old 01-15-2012, 01:50 PM   #63
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Better is relative, I like it both ways. Still has the benefit of no bottle bomb risk, carb has a nice extra bit of crispness and refreshness to it.

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Old 01-15-2012, 02:08 PM   #64
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ok the difference between the two that you described is what i was wondering about...now i just have to make my decision...well i guess i have a couple weeks to decide...

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Old 01-15-2012, 02:17 PM   #65
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You can carb it pretty safely, it's just key to have a stable temp and to try to end the process on day 3 before you get bombs.

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Old 01-15-2012, 02:40 PM   #66
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You are going to need to take precautions for bottle bombs, so while they carb be sure to store them in totes wrapped in towels.

You will use priming sugar and bottle like you would to carb anything else, BUT you have to pasteurize much faster than normal. I never let them go longer than 3-5 days before putting a stop to it. You can go longer or shorter based on experience.
can you go into more detail about this..
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Old 01-15-2012, 02:48 PM   #67
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Is there a specific question you have?

The bottles are stored in totes and wrapped so that if they do explode, the glass does not fly all over and the brew will remain in the tote.

You are going to prime with sugar, the amount will vary depending on the scale of the recipe you make but 1oz of sugar per gallon of cider is the general rule. You can also bottle the cider a little before the end of fermentation. which way you go is really up to you. Once the cider goes into the bottle you will want to pasteurize on day three, possibly sooner or later depending on how your cider responds.

A common trick is to bottle a 20oz soda bottle also, and monitor the pressure in that bottle. If it seems like it is pushing the tolerance of the plastic bottle, you know what kind of pressure is going on in the glass bottles.

You can pasteurize on the stove or in the dishwasher.

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Old 01-15-2012, 07:42 PM   #68
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thanks that helps out alot, but it doesn't madder if a person cut the amount of sugar back to let's say .75oz per gallon, and how is the best way to pasteurize the final product, just heat it or???

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Old 01-15-2012, 08:35 PM   #69
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You can play with sugar levels to find your preference.

As for pasteurizing you need to go to the cider forum and read the stickies, it's too much to cover here

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Old 01-15-2012, 10:52 PM   #70
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cool thanks

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