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Old 02-16-2013, 08:59 AM   #121
oldmate
 
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Jun 2010
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Quote:
Originally Posted by evolcoms View Post
Oldmate....do you remember how long you let it sit in primary? Im going on 6 weeks on the 30th. Im still seeing airlock activity, althought it every 30-40 sec's.
From memory I left it until it cleared then transferred, backsweetened and bottled all in one go. Rehydrating with cold water won't matter at all as mentioned above. Really happy to hear you're all enjoying this as much as I am!

 
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Old 02-24-2013, 08:41 PM   #122
ChrisBates
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Feb 2013
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I read when using honey to carbonate, 4.7 ounces of honey is the equivalent of the normal four ounces of priming sugar for a five gallon batch. Does using 750ml of honey dramatically increase the risk of over-carbonation and bottle bombs?

 
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Old 02-25-2013, 02:55 AM   #123
evolcoms
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Oct 2012
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Thanks Oldmate. This is a great tasting hard cider! Ill be making this again for sure!
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Beers
In the Works: Peach Berry Wheat Ale
Conditioning: Blue Moon Clone, Double O' Blossom Honey Hefeweizen
In the Fridge:Blind Pig IPA, Raspberry Wheat Ale, Capt. Cascade American Amber Ale
Ciders
Primary #1: Carmel Apple Cider 4 weeks on 01/16/13 Primary #2: Spiced Apple Cider 2 weeks on 01/17/13

 
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Old 02-25-2013, 09:48 AM   #124
oldmate
 
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Quote:
Originally Posted by ChrisBates View Post
I read when using honey to carbonate, 4.7 ounces of honey is the equivalent of the normal four ounces of priming sugar for a five gallon batch. Does using 750ml of honey dramatically increase the risk of over-carbonation and bottle bombs?
The honey will still carb at the same rate, the reason you are using so much honey is to backsweeten the cider as well. That is why the recipe suggests pasteurising the cider to prevent bottle bombs yet still having a sweet, sparkling cider.

 
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Old 02-26-2013, 01:29 AM   #125
ChrisBates
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Feb 2013
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I forgot about the pasteurization. Thanks.

 
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Old 03-11-2013, 12:55 AM   #126
ChrisBates
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Feb 2013
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My batch has been in the fermenter for 5+ weeks and I was thinking about bottling. Gravity reading is about 1.006 and it tastes like champagne. Is it time to bottle or is there any reason to wait? Airlock activity is 2 bubbles per minute.

 
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Old 03-11-2013, 07:22 PM   #127
BobTheAverage
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May 2011
jackson, ms
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Quote:
Originally Posted by ChrisBates View Post
My batch has been in the fermenter for 5+ weeks and I was thinking about bottling. Gravity reading is about 1.006 and it tastes like champagne. Is it time to bottle or is there any reason to wait? Airlock activity is 2 bubbles per minute.
With that amount of airlock activity you could wind up over-carbing it or just making bottle bombs. Every week that goes by will help.

I haven't tasted yours but I under-carbed mine compared to how I carbonate beer and it tasted great. You could use 1/2 to 1/3 or the usual bottling sugar and life would be great.

Or if you keg just don't even worry about it.

 
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Old 03-11-2013, 11:51 PM   #128
ChrisBates
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Feb 2013
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I already bottled it but it is safely out of the way if the worst should happen. I will check the carbonation every couple of days and pasteurize as soon as possible. Thanks.

 
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Old 03-16-2013, 03:56 PM   #129
ChrisBates
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Feb 2013
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Ok just realized I only put 1/5 of the honey into the cider and then bottled. My wife and I decided there shouldn't be a problem with dumping all the bottles, adding the honey, then rebottling and recapping. Anybody see a problem with this attempt at fixing?

 
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Old 03-18-2013, 04:13 PM   #130
BobTheAverage
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May 2011
jackson, ms
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If you have pasteurized your beer already, then you have taken down your main defense against infection. The yeast beat the bacteria because there are so many yeast. Sanitation is not sterilization. On the other hand you asked your question 2 days ago and you have probably already done it by now. It might work.

 
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