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Old 10-30-2011, 11:18 PM   #11
jimpdx
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Update: after a 50 minute cycle, I could tell something was wrong when I opened the dishwasher door Many of the EZ-cap seals could not hold the heat or pressure and leaked out. I lost much of the volume in the necks which leads me to believe I have lost most of my carbonation. The bottles are all fizzed up now, sitting as they cool. Lesson learned - don't pasteurize grolsch bottles, next time try crown caps only?


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Old 10-31-2011, 07:34 AM   #12
dinnerstick
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this problem is documented in the pastuerization sticky. somewhere in the middle of the 60000000 posts, didn't you see it???



 
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Old 11-01-2011, 01:56 AM   #13
jimpdx
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I never made it past page 10... but now I see where you (and others) start discussing flip-tops on page 17! Reading on...

Anyway I have decided my next attempt will involve the slower, methodical stove-top approach, and keeping the tops above water level? Unless I read something contradictory in the next 30 pages of this thread
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Fermenting: Polly's Rum Raisin Smoked Porter
Aging: 25 different sours (too many to name)
On Tap: Foxy Brown IPA, South Pacific Blonde, Blood Red Saison, Belgian IPA, Chilean Chili Stout
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Old 11-01-2011, 04:48 AM   #14
DGibb
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Quote:
Originally Posted by jimpdx
I never made it past page 10... but now I see where you (and others) start discussing flip-tops on page 17! Reading on...

Anyway I have decided my next attempt will involve the slower, methodical stove-top approach, and keeping the tops above water level? Unless I read something contradictory in the next 30 pages of this thread
I'm bottling my Cider Mill Cyser tomorrow, so this is relevant to my interests. What SG did you backsweeten the cider to prior to bottling? Do you pasteurize with the tops in or out of the water?
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Old 11-01-2011, 05:12 PM   #15
jimpdx
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I used the Dishwasher and EZ-cap (flip) bottles on High-Temp for about 55 minutes. The bottles were on their side, the seals couldn't hold the pressure and they leaked out cider and lost carbonation. I sweetened back to 1.014 prior to bottling. I would go tops outside the water on a stovetop for about 20 mins per batch.


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Fermenting: Polly's Rum Raisin Smoked Porter
Aging: 25 different sours (too many to name)
On Tap: Foxy Brown IPA, South Pacific Blonde, Blood Red Saison, Belgian IPA, Chilean Chili Stout
https://facebook.com/albertabrewingco
https://untappd.com/albertabrewing
https://untappd.com/jimpdx

 
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