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Old 07-12-2013, 07:22 PM   #291
danishd43
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I'm wondering since cold crashing makes the yeast go dormant, if I were to bottle at a time where I wouldn't be around to monitor the bottles and pasteurize at the right time could I just put it in the fridge until I had some time, then let it warm to room temp and then pasteurize? Seems logical enough but I've never cold crashed before.
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Old 07-13-2013, 06:42 AM   #292
NashamBrewer
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Sounds like a solid plan sir.
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Old 08-15-2013, 06:43 PM   #293
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Warning: had OG 1.08 and FG of 1:027 and had bottle gushers in 3 hrs setting at room temp
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Old 08-15-2013, 06:57 PM   #294
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Mine sat for about 18 hours before I pasteurized and had no gushers but the carbonation wasn't consistent. Some are fully carbed but others are almost still. Not sure why
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Old 09-17-2013, 10:46 PM   #295
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Ok first batch of cider and I havent gotten my scale yet... anyone know how many cups of brown sugar you would add per gallon of cider?
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Old 09-18-2013, 04:49 AM   #296
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I don't have a scale yet either so I just eye ball it. The boxes of brown sugar I buy are a pound each so I just estimate. Half a pound, half a box etc. no it's not exact but it always comes out good and someone else's recipe won't be an exact match to your taste buds anyway.
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Old 09-18-2013, 11:41 AM   #297
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well, I put in just shy of 2 cups of brown sugar to get the cider I am using up to 1.072. we shall see how it goes!
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Old 09-18-2013, 06:37 PM   #298
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This recipe possible to make without fresh pressed apples? I live in northwest florida and can't find any fresh cider. Plenty of store bought stuff though. Would it be possible to use store bought?
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Old 09-19-2013, 05:50 PM   #299
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I did my first batch this spring with store bought one gallon jugs of apple cider. It came out great. Just try to get some that doesn't have any preservatives.
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Old 09-21-2013, 12:06 PM   #300
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I am hoping to make apple cider this fall. I've got wine corks and bottles. I really don't want to commit to more bottling equipment. Can I bottle bubbly cider in wine cork
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