Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > At what gravity to bottle if no sugar is added for carbonation ?
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Old 12-15-2010, 12:13 AM   #1
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Default At what gravity to bottle if no sugar is added for carbonation ?

I'm doing pappers technique and it fermented so fast that I did not have enough time to bottle at 1.010 as recommended. It went from 1.052 to 1.003 in 5 days and it's too dry. I started a new batch today with Nothingham and added sugar until 1.052. I will check gravity everyday in 2 days to get it right.

I would like to get a finished product at 1.010 so if I want to avoid adding dextrose for priming, at what gravity should I bottle so I end up up a cider at 1.010 after carbonation and pasteurization ? How much sugar does carbonation consume ?

If it is better to use dextrose for carbonation, how much should be used for a 1 gallon batch in ML ?

thanks


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Old 12-15-2010, 01:59 AM   #2
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I usually prime 5 gallons with 5 ozs of cane sugar. That would be equal to 0.003 points.


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Old 12-15-2010, 02:02 AM   #3
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So if I want my cider to be at 1.010 once carbonated and pasteurized, I should bottle at 1.013 ?
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Old 12-15-2010, 02:13 AM   #4
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No. Your suggested method is a wild guess at best. You are setting yourself up for bottle bombs by bottling at 1.013, particularly if your last batch finished at 1.003.

There isn't a good way to stop fermentation AND bottle condition. Those acts are mutually exclusive. If you stabilize the cider with sorbate, for example, the yeast will become ineffective for bottling. If you don't stabilize, the cider will ferment to dryness (if your recipe typically finishes at 1.003), but you'll have active yeast for bottle conditioning.

If, on the other hand, you bottle at 1.013, your cider will finish fermenting in the bottle. If it is likely to finish at 1.003, there will probably be enough pressure in the bottles to make them shatter.

EDIT: If you intend to bottle at 1.013 and then somehow pasteurize at peak carbonation (before the cider fully ferments), I may have to bow out of the conversation. I have no idea how you could accurately do that. I doubt I'd try it, but it may be possible if the bottle conditioning proceeds slowly.
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Old 12-15-2010, 02:33 AM   #5
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Quote:
There isn't a good way to stop fermentation AND bottle condition.
I plan on using Pappers Easy Stove-Top Pasteurizing to pasteurize and kill of the yeast once desired carbonation level is achieve. From what I've read in his post, it's very easy to do and safe if you do it the right way !
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Old 12-15-2010, 02:57 AM   #6
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Personally, that sounds dangerous to me. I wouldn't risk it, but from what I have read here, it seems like a lot of people may have done it.
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Old 12-15-2010, 04:19 AM   #7
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Naeco, I wonder if your fermentation is super charged because of the sugar you are adding. In any case, if this is your first time pasteurizing, I would consider doing a batch without additional sugar and to let the cider ferment down to around 1.010 before bottling. In other words, follow the directions, then in future batches, change it up or experiment based on your experience.
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Old 12-15-2010, 06:50 AM   #8
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if your cider is anything like mine after 5 or so days it is going to be one thick yeasty drink. of course things will settle out in bottle but then you have the risks of 1. picking up dead yeasty flavors while it settles/ages in the bottle 2. pouring yourself a big glob of dead yeast and apple chunks. you could consider fermenting to dry and over-priming with fresh juice, again potentially dangerous but if you monitored it closely you might get it right?? i don't know
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Old 12-15-2010, 11:52 AM   #9
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Quote:
Originally Posted by Pappers_ View Post
Naeco, I wonder if your fermentation is super charged because of the sugar you are adding. In any case, if this is your first time pasteurizing, I would consider doing a batch without additional sugar and to let the cider ferment down to around 1.010 before bottling. In other words, follow the directions, then in future batches, change it up or experiment based on your experience.
I added very little sugar as OG of the juice was 1.048 and I boosted it up to 1.052. I also added yeast nutrient the first time so it could be the reason why it fermented so fast. I want it sweet so I will bottle a 1.013 and add dextrose for priming.

Does 40ml of dextrose sound right for a 1 gal batch ?
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Old 12-15-2010, 04:28 PM   #10
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I would be very careful about adding ANY sugar to your cider, while its still fermenting. I attempted the same thing you are trying. I checked my SG, and it went too low, so I added some sugar to bring it up to 1.014. It was still in such a vigorous fermentation, that in less than 48 hours I had bottle bombs. When I looked at my bottles, almost all the caps were bulging. I tried to pasturize one batch of six bottles that the caps weren't bulged, and every one exploded in the hot bath. I ended up opening the rest up. That was an interesting fiasco. Then I let it finish fermenting. I have not got back to trying the pasturization process yet. I let my cider finish fermenting and racked it into my bottling bucket with some honey, and bottled them the way it was. There was not much yeast left in the cider, since I let it sit for 2 weeks. But there was enough for it to carb on its own. It has been a month now, and it has carbed perfectly. With about 18 bottles left, I'm not going to worry about pasturizing them.

I do have several new batches of cider fermenting right now. I may try a different method this next time around. They are closing in on that 1.010 SG. I think I will crash chill them, very easy when it's zero outside, then rack the cider off, and leave as much of the yeast behind. Then depending on the SG, I will have to determine if I am going to add any sugar for bottle priming, then monitor the carb levels, and then get them into a warm water bath first, so there isn't such a temp difference when I go for the pasturizing at 160*.


I hope this helps guide you, after my explosive incidents.

Good luck


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