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Old 11-30-2011, 04:51 PM   #1
gambit88
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Sep 2011
Just south of Detroit, Mi
Posts: 23


I bottled my first batch of cider a few weeks ago. Today I grabbed the one Plastic bottle i used and its all deformed and has a ring around the inside above the liquid. I dont see this ring in any of the glass bottles. I did drink one about a week after bottling with no ill effects so i assume its fine, but i figured id ask the experts now that its sat longer. I did carb the cider with the same amount of sugar i use for beer. When i cracked that first bottle it gushed a bit and seemed over carbed but it didnt taste bad. Also if there is a bug, will I kill it when i pasteurize the bottles using the methods in the sticky?

Thanks

Gambit
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Old 11-30-2011, 10:01 PM   #2
CvilleKevin
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Oct 2007
Charlottesville, VA
Posts: 1,327
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It appears to be overcarbed. Probably not safe to bottle pasteurize at this point. You may need to *carefully* let pressure out of these, per sticky.

 
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Old 11-30-2011, 10:44 PM   #3
gambit88
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Sep 2011
Just south of Detroit, Mi
Posts: 23

Thanks ill look into that. What sticky is that under? I saw that ring around the bottle and Girs little scared.

Gambit

 
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Old 11-30-2011, 10:49 PM   #4
CvilleKevin
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Oct 2007
Charlottesville, VA
Posts: 1,327
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The sticky on bottle pasteurization. There are numerous warning about pasteurizing overcarbed bottles. Probably wouldnt hurt to test one of the glass ones. hard to tell from the pic, but the ring is probably from fermentation starting back up - be careful handling those glass bottles. You might want to chill them before opening and deal with them ASAP before they start bursting

 
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Old 11-30-2011, 11:22 PM   #5
gambit88
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Sep 2011
Just south of Detroit, Mi
Posts: 23

Ya I tried to pasturise a few bottles today and the top shot off one... Boy was the missus mad to see cider dripping from the ceiling. I got a few I put in the fridge. I'll have to try one tonight

 
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Old 11-30-2011, 11:30 PM   #6
CvilleKevin
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Oct 2007
Charlottesville, VA
Posts: 1,327
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what kind of yeast did you use? if ale yeast, you might be able to put them all in the fridge and slow them enough to invite all your friends over to drink them all over the weekend. if champagne, lager or wine yeast, you'll need to recap these and recarb to be safe

 
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Old 12-01-2011, 12:41 AM   #7
gambit88
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Sep 2011
Just south of Detroit, Mi
Posts: 23

It was some sort of wine yeast. So to fix it I just slowly take off each cap and then recap? I
assume I don't need any more sugar?

Gambit

 
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Old 12-01-2011, 05:23 AM   #8
ThunderPanda
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Mar 2011
Lakeville, Minnesota
Posts: 76
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Didn't you say that they are plastic bottles?? You are stove pasteurizing plastic bottles? that may not be wise... That's not what they are typically made for, and plastic flavor could leak in, or they could melt. I'm not really sure

 
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Old 12-01-2011, 06:07 AM   #9
octo
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Feb 2010
Asheville, NC
Posts: 197
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ehhh, every time I've made a cider or beer and it left that krausen ring in the bottle, it turned out infected.

 
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Old 12-01-2011, 03:20 PM   #10
gambit88
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Sep 2011
Just south of Detroit, Mi
Posts: 23

Thunderpanda, Only the one bottle in the pic was done in plastic...the other 15 or so were done in glass. That one i poured out but the rest dont have that ring so im assuming theyre ok.

Gambit

 
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