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Old 09-02-2012, 09:21 AM   #101
mattmonster
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Sep 2012
meridian, mississippi
Posts: 3

I have a few questions

1. So when i rack this to secendary its only to add the honey and shake then to bottle right i dont let it sit any to ferment longer right and if i do is it still under air lock at that point?

2. ive read alot of stuff on cider making that says to not add additional sugar or honey in secondary because it starts fermentation all over again. Is that why you bottle and plasturize so that it will kill the yeast and stoping further fermentation? I dont have any bottles right now and i have a batch fermenting right now its got about another week to go so can drink it as soon as i rack it to secondary and add the honey and sake and serve in a glass i just wana make sure i dont get sick.

3.im on a tight budget right now i dont wana have to buy bottles unless i have to can i just recycle some bud light bottles and sanitize them and use a capper to reseal the bottles? Sorry these are all such noob questions i really hope to hear some responses

 
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Old 09-02-2012, 09:39 AM   #102
oldmate
 
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Jun 2010
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1. Yes that's correct, if you want to bulk age stabilise first with chemicals.

2. That is also correct. There is very little chance you will get sick with any brew unless you have poor sanitation. Mould is really the only way you can get sick. I'm not really sure on your question, if you add the honey without stabilising or pasteurising you will just get a renewed fermentation.

3. That is definitely alright, I do it with every one of my brews.

 
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Old 09-02-2012, 10:24 AM   #103
mattmonster
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Sep 2012
meridian, mississippi
Posts: 3

Quote:
Originally Posted by oldmate View Post
1. Yes that's correct, if you want to bulk age stabilise first with chemicals.

2. That is also correct. There is very little chance you will get sick with any brew unless you have poor sanitation. Mould is really the only way you can get sick. I'm not really sure on your question, if you add the honey without stabilising or pasteurising you will just get a renewed fermentation.

3. That is definitely alright, I do it with every one of my brews.
well yeah i was gonna pasteurize the honey then add to secondary like normal and shake then maybe drink half with some buddies then bottle the other half and have for another time and just to make sure on the bottles i can just use regular beer bottles and save the caps and re seal them right i heard i couldnt buy caps to put on my bud light bottles since there a different type didnt know if this is true or not

 
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Old 09-02-2012, 04:45 PM   #104
scottsaxman
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Jun 2012
Derby, Kansas
Posts: 62
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You will need a bench capper to reuse twist off bottles. Wing cappers don't get the job done on these bottles. Pry off bottles are way better, easier to use, and more substantial. They do tend to be harder to come by, though.

 
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Old 09-02-2012, 07:19 PM   #105
mattmonster
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Sep 2012
meridian, mississippi
Posts: 3

Quote:
Originally Posted by scottsaxman View Post
You will need a bench capper to reuse twist off bottles. Wing cappers don't get the job done on these bottles. Pry off bottles are way better, easier to use, and more substantial. They do tend to be harder to come by, though.
http://www.northernbrewer.com/shop/e...alt-16-oz.html i think i might go ahead and buy these easy to cap these should work fine right not to bad of price either

 
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Old 10-09-2012, 03:53 PM   #106
johnheather125
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Aug 2011
oklahoma city, oklahoma
Posts: 105
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i would like to try this as a 5 gal. batch. Would i be safe to just multiply all of your ingrediants by five?

 
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Old 10-12-2012, 03:41 AM   #107
ErinRae
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Jul 2012
, Ontario
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Everything but the yeast!!
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Old 10-14-2012, 03:14 AM   #108
johnheather125
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Aug 2011
oklahoma city, oklahoma
Posts: 105
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I assumed that I plan on using the red star champagne yeast. I have been brewing beers for a year or so now and I am ecstatic about this batch of cider. The whole family is I think. Is this better still have you tried it carbd yet. Is it to sweet with the late honey edition?

 
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Old 12-21-2012, 06:45 PM   #109
evolcoms
 
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Oct 2012
Hemet, Ca
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So I saw this recipe and wanted to try it out as my first hard cider. I did change the recipe due to not having enough table sugar. I ended up using half table sugar and half light brown sugar. Here is the sugar during caramelization.


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Cider color during fermentation.

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Old 12-24-2012, 09:46 AM   #110
oldmate
 
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It comes out quite sweet. If you're a fan of drier ciders than you can just skip the backsweetening step and carb as you would a beer. Looks great Evolcoms!!

 
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