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Old 05-03-2014, 02:20 PM   #61
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So it's bottling day. Quick question though I take it I want to take my final gravity reading after I add the peach nectar and honey??


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Old 05-03-2014, 04:24 PM   #62
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So it's bottling day. Quick question though I take it I want to take my final gravity reading after I add the peach nectar and honey??


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You'd take it before adding though honestly I don't even do that anymore. It usually finishes up at 1.010 are a bit lower.
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Old 05-05-2014, 02:00 PM   #63
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All bottled up Saturday night. Ended at about the 1.010 mark. Took a taste and yuck tasted like vinegar. How long for the flavors to come through?


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Old 05-05-2014, 02:24 PM   #64
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All bottled up Saturday night. Ended at about the 1.010 mark. Took a taste and yuck tasted like vinegar. How long for the flavors to come through?

They should be good to go as soon as carbed. Sounds like the batch may have gotten oxidized though because it definitely shouldn't taste like vinegar.
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Old 05-05-2014, 02:41 PM   #65
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What would cause oxidation?


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Old 05-05-2014, 03:24 PM   #66
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Opening the fermenter a bunch, splashing in the bottling bucket, pretty much all the same ways beer can become oxidized. The other possibility is that there were bacteria like acetobacter in the cider/juice or honey that you used. Its hard for me to say exactly what happened. I don't know how fresh the apples were that they made the cider with, if the cider was pasteurized, and so on.... There's a lot of variables that could be the issue that are hard for me to be able to answer.

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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Mosaic Cream ale
Primary : Simcoe Cream Ale
Primary : Pumpkin Pie Cider
On Tap : French Oak Muddy Waters Bourbon Chocolate Stout, Edicion Regionales Inglaterra

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Old 05-05-2014, 03:35 PM   #67
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Opening the fermenter a bunch, splashing in the bottling bucket, pretty much all the same ways beer can become oxidized. The other possibility is that there were bacteria like acetobacter in the cider/juice or honey that you used. Its hard for me to say exactly what happened. I don't know how fresh the apples were that they made the cider with, if the cider was pasteurized, and so on.... There's a lot of variables that could be the issue that are hard for me to be able to answer.

Never opened the fermenter until I transfer over the the bottling bucket. I did give it an aggressive mix while bottling the get the honey mixed in.


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Old 05-08-2014, 01:10 AM   #68
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Just finished pasteurizing this. The bottle I opened to test carb levels was yummy. Not as peachy as I wanted it but this is defiantly going into my rotation next time I might add more peach


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Old 05-08-2014, 03:54 PM   #69
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Just finished pasteurizing this. The bottle I opened to test carb levels was yummy. Not as peachy as I wanted it but this is defiantly going into my rotation next time I might add more peach


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Glad it turned out for you!
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Primary : Mosaic Cream ale
Primary : Simcoe Cream Ale
Primary : Pumpkin Pie Cider
On Tap : French Oak Muddy Waters Bourbon Chocolate Stout, Edicion Regionales Inglaterra

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Old 05-08-2014, 04:21 PM   #70
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Generally speaking, time heals all ciders. Okay not ALL ciders, but you get my point. In just a few days, your cider went from zero to hero, so imagine what a couple of months might do. I love this stuff (ciders) in three ways usually, still, carbonated, and freeze concentrated too. I have noticed on more than two occasions, as flavored ales/ciders tend to increase in flavor over time. I don't know why or how, but I will say from my experience, if you flavor your beverage of choice, to where it tastes amazing at bottling, come time to imbibe, what you bottled, is not what you got. I ruined a batch of apricot ale that way, and a batch of chocolate stout that ( to me anyway) tastes like a vanilla stout, and I wonder where did the chocolate go? YMMV

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