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Old 02-09-2013, 02:45 PM   #711
jlh42581
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Sep 2012
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Best to do this outside on a coleman stove or turkey fryer to avoid the wifes wrath. You might go a whole case before WHAMO
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Old 02-17-2013, 06:24 PM   #712
dhammers91
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Jan 2013
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I am looking to make homemade wine coolers and want to use this method to stop fermentation after carbonation has been achieved... I am looking to use a champagne yeast and just didn't know if it would work with this type of yeast? Any experience?

Any help would b appreciated! Thanks!

 
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Old 02-17-2013, 08:55 PM   #713
michael_mus
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Quote:
Originally Posted by Pappers_ View Post
When fermentation slows down, I start taking gravity readings and tastings. When its at the right level of sweetness/dryness (for me, that's about 1.010- 1.014), rack to bottling bucket with priming solution and bottle.
Hey all,

First time cider brewer here, I've searched pretty far and wide and can't quite understand this part. I messaged the OP, but figure I might as well just ask the group.

5 gallons treetop, 5 cups sugar, 1/2 t wyeast nutrients and a vial of WLP775 Cider yeast.

Started at 1.069 and 7 days in primary I'm at 1.012

Can I safely prime and bottle now? And should I prime exactly like a beer batch?


Thanks!

 
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Old 02-17-2013, 09:05 PM   #714
Ostomo517
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Quote:
Originally Posted by michael_mus View Post

Hey all,

First time cider brewer here, I've searched pretty far and wide and can't quite understand this part. I messaged the OP, but figure I might as well just ask the group.

5 gallons treetop, 5 cups sugar, 1/2 t wyeast nutrients and a vial of WLP775 Cider yeast.

Started at 1.069 and 7 days in primary I'm at 1.012

Can I safely prime and bottle now? And should I prime exactly like a beer batch?

Thanks!
Id say if your at the gravity you wanna stop at sure prime and bottle. Just keep an eye on them to make sure they dont overcarb. Fill a plastic bottle as a guide so yiu can check every 12 hrs or open one every day or so to get a gauge on how fast its carbing then pasturize

 
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Old 02-17-2013, 10:09 PM   #715
michael_mus
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Quote:
Originally Posted by Ostomo517

Id say if your at the gravity you wanna stop at sure prime and bottle. Just keep an eye on them to make sure they dont overcarb.
Great, thanks!

 
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Old 02-17-2013, 10:45 PM   #716

I can share my response to Michael's pm with everybody. These days, my base recipe for a simple, semi-dry cider that non-craft drinkers almost universally enjoy is:

1) 3 gallons of apple juice, pectic enzyme and Nottingham yeast into a 3 gallon carboy
2) ferment to dry, until the fermentation is finished
3) backsweeten with 1 gallon of apple juice and bottle immediately; pasteurize when the bottles are carbonated; I heat the water to 180F now, down from the 190F that I used to use; have never had a bottle blow, either during pastuerizing or afterwards

Sometimes I will backsweeten with another kind of juice, like pomegranate or raspberry.

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Old 02-18-2013, 07:45 PM   #717
Archer
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Pappers, So you have diluted your original 3 gallons...what does that do to your alcohol content? Any way to predict this? I have 3 gallons of pretty high (9%?) alcohol content in secondary that is now down to 1.000, and I'd likle to end up at about 5-6% after back sweetening. How do I figure out how much juice to add on the back end?



 
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Old 02-18-2013, 08:43 PM   #718
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I may have stumbled across the answer on another post...

To calculate the change in ABV by adding water:

(original volume * alcohol percentage) / new volume

if you added half a gallon water to 3 gal of 8.46% ABV:
3 * 0.0846 / 3.5 = 7.41% ABV

If I sweeten with apple juice or concentrate and pastuerize before it ferments, then wouldn't that be like adding water?



 
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Old 02-18-2013, 09:51 PM   #719
tx-brewer
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Nov 2012
Houston, Texas
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Quote:
Originally Posted by Archer View Post
I may have stumbled across the answer on another post...

To calculate the change in ABV by adding water:

(original volume * alcohol percentage) / new volume

if you added half a gallon water to 3 gal of 8.46% ABV:
3 * 0.0846 / 3.5 = 7.41% ABV

If I sweeten with apple juice or concentrate and pastuerize before it ferments, then wouldn't that be like adding water?
Seems like it would to me.

 
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Old 02-20-2013, 10:47 PM   #720
branman
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Feb 2013
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Has anyone tryed putting the bottles in a cooler, heated the water and poured it over them maintaing the temp to the 180F specification for 10 mins. Or do you think this would work?

 
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