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Posted in thread: Something doesn't make sense... on 10-12-2012 at 11:31 PM
I wonder if some/all of the bottles weren't capped tightly enough? I find that when I
pasteurize cider I have to REALLY clamp the caps down--otherwise, I can see CO2 leaking from
around the caps, as t...
Posted in thread: Something doesn't make sense... on 10-12-2012 at 02:17 AM
Okay let me just get straight to my recipe and my technique:August 22 1 gallon of raw cider
straight from the press O.G 1.046 Nottingham ale yeast 1 tsp nutrient 1/2 tsp energizer
cinnamon stick .20 o...
Posted in thread: Easy Stove-Top Pasteurizing - With Pics on 08-31-2012 at 10:56 PM
Hey guys (off topic), I searched this thread a bit and didn't find too many people having
problems with very (I mean VERY) fast carbonation. I don't know how in the world you can let
your bottles with...
Posted in thread: Needs to be a bit sweeter? on 08-25-2012 at 09:08 PM
To have a finished cider that is sweet, you'll need to kill the yeast with some potassium
sorbate and campden tablets. Together, those two will kill the yeast which will stop them from
eating any addi...
Posted in thread: Over carbonated beer on 08-13-2012 at 02:32 AM
I would get your beer as cold as possible (lower temperature = lower pressure) and degas them.
I had to do this once with some hard cider that shot across the kitchen when I opened it. To
degas, you j...
Posted in thread: Over carbonated cider on 01-28-2012 at 04:48 PM
Well I opened a bottle yesterday (21 days after pitching the yeast) and it was pretty much
flat, BUT, it tastes amazing! The s.g reading I took said 1.008 which I really like. I have
another question ...
Posted in thread: Over carbonated cider on 01-14-2012 at 04:45 PM
Okay what I did was I released the pressure from them while they were cold (which worked very
well), and then I left the caps off and brought them inside to room temperature. I let them sit
Posted in thread: Over carbonated cider on 01-13-2012 at 09:28 PM
Posted in thread: Over carbonated cider on 01-13-2012 at 07:17 PM
So what I need to do is the "idiot's release" while they are still cold, and then bring them up
to room temperature, recap, and pasteurize?agreed that opening is probably your best bet, but
the one th...
Posted in thread: Over carbonated cider on 01-13-2012 at 01:28 AM
I'm new to home brewing and I've been experimenting with cider in one gallon batches. My first
five batches I let ferment down dry and then backsweetened, and they're in the long process of