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Old 04-07-2013, 04:21 AM   #11011
Goofynewfie
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Originally Posted by Txbigfoot View Post
OK, so, if I dont want it carboniated or keged, how do I store it?
Thanks.
Bottle it without carbonating
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Old 04-07-2013, 05:55 AM   #11012
Leadgolem
 
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Originally Posted by Justdrumin View Post
I thought so. I mean the swmbo doesn't mind cuz its a lil sweeter, but now I need to pasteurize. How long should I wait to pasteurize? I've seen some put it in a pet bottle but mine is bottled and it bein such a small batch if I kept opening em they'll all be gone by the time its carbed. If I have to, I put another gallon of apple juice right on top after I transferred so I have another batch comin and ill be able to do it right then. Should I use a small 12oz soda bottle next time? This is only my second batch. I tried the 5 day cider and didn't care for it much. The sample of this I had was AWESOME and I look forward to aging my next batch a while. Thanks!
Yup, a soda or PET brew bottle is a good indicator for your carbonation level. When the bottle is hard to the touch, pasteurize.

I can't really say how long you should wait here. Nutrient mixture left after fermentation, yeast strain, temperature, and suspended yeast in the brew when it was bottled all impact your time factor. My personal paranoia says that without any way to monitor the pressure, pasteurize immediately.

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Originally Posted by SFGiantsFan925 View Post
Are you adding this at bottling or in place of the apple juice at the start?? I am wondering what to back sweeten with. O have heard Splenda or lactose or something thats not fermentable.

Also, is the ratio of sugar to carbonate the same as beer? About 4 oz dextrose for 5 gallons? Im thinking you would want it a little less carbonated.
That's more a matter of taste. I use a priming sugar calculator that has recommended volumes for cider. That recommends 2.25 volumes for cider, which I find a touch on the high side for my taste. I like it between 1.8 - 2.0 myself.

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Originally Posted by Goofynewfie View Post
Bottle it without carbonating
+1 Don't add any sugar. Just bottle it still. I've got lots of corked claret bottles like this.
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Old 04-07-2013, 04:36 PM   #11013
whoaru99
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Bottled mine today...I'm at a disadvantage because my smeller is a bit stuffed at the moment but, otherwise, what should this stuff smell like? I seem to detect a little sulfury, maybe slightly yeasty smell. Used Montrachet, followed the recipe exactly other than ratioed for a 3-gal batch.

My taster is a bit screwed up too, considering the smeller is, but I can tell it's dry and a little tart. Not getting much else at the moment.
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Old 04-07-2013, 10:53 PM   #11014
HopHeaven
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Jun 2012
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Quote:
Originally Posted by whoaru99
Bottled mine today...I'm at a disadvantage because my smeller is a bit stuffed at the moment but, otherwise, what should this stuff smell like? I seem to detect a little sulfury, maybe slightly yeasty smell. Used Montrachet, followed the recipe exactly other than ratioed for a 3-gal batch.

My taster is a bit screwed up too, considering the smeller is, but I can tell it's dry and a little tart. Not getting much else at the moment.
How long did you age it for? With time, you get more of an apple-y taste
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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider

 
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Old 04-08-2013, 12:17 AM   #11015
whoaru99
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I started it 1/27 and left it in the primary until today, when I bottled it still.
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Old 04-08-2013, 04:07 AM   #11016
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Wow. I havnt read too much about how ad the sulphur smell is with the fermentation but JEEZ!! It's crazy strong. Fermenting away at about 65 degrees and our house reeks of sulphur. I just put my Carboy in our spare bedroom with open windows and shut the door. I'm assuming this is normal right???

 
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Old 04-08-2013, 04:33 AM   #11017
Leadgolem
 
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Wow. I havnt read too much about how ad the sulphur smell is with the fermentation but JEEZ!! It's crazy strong. Fermenting away at about 65 degrees and our house reeks of sulphur. I just put my Carboy in our spare bedroom with open windows and shut the door. I'm assuming this is normal right???
Uh, no. Some smell is. That, probably not so much. If you have some, add some yeast nutrient. Then stick something copper in the fermentor and shake the daylights out of it. Pennies from 1983 or earlier are copper. You want the h2s gas to come out. The copper oxide should bind some of the existing sulfur into something that will drop out of solution. Try not to cause a foam over.
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Old 04-08-2013, 05:10 PM   #11018
Txbigfoot
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I have a question. I am in week 3 now and i still see small bubbles. If I test the ABV and its low, can I add dextrose? Or should I leave it alone and chaulk it up. I followed the original page one recipe but used sucrose being a newbie... oh what i have learned. Thanks.

 
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Old 04-08-2013, 07:34 PM   #11019
Leadgolem
 
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Originally Posted by Txbigfoot View Post
I have a question. I am in week 3 now and i still see small bubbles. If I test the ABV and its low, can I add dextrose? Or should I leave it alone and chaulk it up. I followed the original page one recipe but used sucrose being a newbie... oh what i have learned. Thanks.
What do you mean when you test the ABV? Did you take a gravity reading after you mixed all your ingredients together?

An alcoholometer won't work correctly on a non-distilled liquid. The presence of the dissolved non-fermentables will give you an inaccurately low ABV measurement.
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Old 04-08-2013, 08:21 PM   #11020
jeepinjeepin
 
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Originally Posted by Leadgolem
Pennies from 1983 or earlier are copper.
Almost. I think the changeover was mid 1982. They all contain zinc, nickel, etc back into the 1800s.

http://www.usmint.gov/about_the_mint...ion=fun_facts2
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