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Old 09-06-2012, 12:51 PM   #10241
jeepinjeepin
 
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Quote:
Originally Posted by emjay

Natural corks also turn out to actually be better vertically stored. There's more than enough "humidity" to keep the cork from drying out, while keeping sediment and yeast on the bottom, providing less surface area for oxidation, and preventing cork taint.

There are no doubt people who disagree, primarily on the first point, but more and more wineries every year are saying so as well. IMO, it's nothing to get militant about though... vertically or horizontally, usually won't make much of a difference anyways.
I feel the same way about the "humidity" but have no experience....
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Old 09-06-2012, 03:07 PM   #10242
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Ed, what are the instructions to bottle this ? Also what is the optimum time to leave in primary carboy before bottling....I have a 6.5 gallon BB is this ok?

thanks cannot wait to try this one

Mike

 
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Old 09-06-2012, 09:50 PM   #10243
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Quote:
Originally Posted by oasisbliss
Ed, what are the instructions to bottle this ? Also what is the optimum time to leave in primary carboy before bottling....I have a 6.5 gallon BB is this ok?

thanks cannot wait to try this one

Mike
There are sooo many ways to answer your questions. Yes, your BB is fine.

I bottle in wine bottles after 5 weeks. I like it still and dry. If you want sparkling or sweet browse this thread. There's a search tool and it comes in handy.
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Old 09-06-2012, 09:52 PM   #10244
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Quote:
Originally Posted by Skagdog

There are sooo many ways to answer your questions. Yes, your BB is fine.

I bottle in wine bottles after 5 weeks. I like it still and dry. If you want sparkling or sweet browse this thread. There's a search tool and it comes in handy.
I should add that once I bottle, I leave it be. I've got some of my first batch that's almost a year old and I've got some that's only been bottled for 2 months. I like the older stuff better but you may not.
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Old 09-07-2012, 02:09 PM   #10245
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sounds good - thanks

 
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Old 09-07-2012, 03:14 PM   #10246
ypbradford
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Mar 2012
West Jordan, Utah
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Okay, I got 3.5 gallons from fresh Jonathon and Macintosh apples. At first I was going to use a steam juicer to extract the juice, but I decided I did not want to over process the juice with that much heat. Instead I used a juice extractor and ran it through a fine mesh strainer. I did heat it to 160 to pasteurize. The juice ended up being very fresh cider like and very tart which is what I was looking for. I topped it with commercial apple juice - 1.5 gallons and added 3 lbs of dextrose and have it in a better bottle. Just to be on the safe side I added 5 camden tablets and waited 24 hours before pitching the yeast. also added pectic enzyme since I was using fresh juice. It is now very active and bubbling like crazy.

 
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Old 09-08-2012, 11:45 PM   #10247
rcp197
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Jul 2012
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Made my first batch of this today and I'm excite to have it on hand in 1 month!! I followed this recipe exactly. Are there any other versions out there that have gotten rave reviews to consider for next time?

 
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Old 09-09-2012, 01:56 PM   #10248
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Made a batch last fall which is pretty much gone. So started a second batch yesterday. 5 gallons of apple juice, 3 cans of frozen apple juice concentrate, 1 lb of brown sugar, 1/2 tsp of yeast nutrient, and 1 packet of Montrachet yeast. SG came out at 1.062, so this should eclipse 9% after priming quite easily. I might prime with a can of apple juice concentrate this time instead of corn sugar.
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Old 09-09-2012, 02:32 PM   #10249
sallykalou
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Sep 2012
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Firstly, is the equipment listed all that I'd need, or are there some things that are assumed I'd already have?
Would I be able to brew in a 5gal bucket rather than a carboy?
Would having a second bucket/carboy be a big help?
When would I need to siphon it into a secondary bucket (would I need to do this at all?)
What bottles are best top bottle this in, uncarbonated after around 8 weeks?
What temp should I aim to keep it at?

 
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Old 09-10-2012, 02:31 AM   #10250
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Quote:
Originally Posted by sallykalou View Post
Firstly, is the equipment listed all that I'd need, or are there some things that are assumed I'd already have?
Would I be able to brew in a 5gal bucket rather than a carboy?
Would having a second bucket/carboy be a big help?
When would I need to siphon it into a secondary bucket (would I need to do this at all?)
What bottles are best top bottle this in, uncarbonated after around 8 weeks?
What temp should I aim to keep it at?
Sally,

First, welcome to HBT!

Second, I have been to Leeds a few years ago and liked it very much. I know the Strode's. I used to work with Carmen in my previous life. Great people.

Third, here is the equipment list:

Fermentation
1 5 Gal Fermentation container (Carboy, bucket, etc.) that will seal and accept and Airlock
1 Airlock (3 piece, 2 piece S)
1 Funnel

Bottling
25 750 ml wine bottles
25 Corks
1 Siphon Hose or AutoSiphon (Get the AutoSiphon)
1 Bottling Bucket (with Spigot)
1 Bottling Wand (Spring Valve)
1 Piece of tubing (Between Spigot & Bottling Wand)
1 Corker (Hand, Floor, etc.)
Sanitizer (Corks, Bottles, Bottling Wand, Bucket, Tubing)

Process
Read the first page again and then use the search. If you can't find what your looking for, drop me a note here.

Take care!
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