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Old 10-07-2013, 07:24 PM   #1321
justineaton
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Aug 2013
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Quote:
Originally Posted by rdneckbrew View Post
If no one has tried it....a shot of fireball whiskey in this is fantastic!
I was thinking I should try that, definitely doing it now thanks!

 
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Old 10-08-2013, 03:45 PM   #1322
bferullo
 
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Feb 2009
Bel Air, MD
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Got to this thread late. I am not a cider maker so here is my question. If I use the camden tabs to stop fermentation and plan to force cab in keg, once carbed can I then bottle from keg without the worry of bottle bombs? I would think yes, but figured better to check.

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Old 10-08-2013, 08:29 PM   #1323
TexasWine
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Apr 2013
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Quote:
Originally Posted by bferullo View Post
Got to this thread late. I am not a cider maker so here is my question. If I use the camden tabs to stop fermentation and plan to force cab in keg, once carbed can I then bottle from keg without the worry of bottle bombs? I would think yes, but figured better to check.
That's similar to what I did. Except you'll want to use sorbate AND campden tabs (kmeta). And make sure you don't try to stop an active fermentation with them. Let it run dry and then add the sorbate and kmeta, back sweeten, wait a couple days to make sure fermentation didn't kick off again, then keg and bottle.

 
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Old 10-08-2013, 09:19 PM   #1324
chadkarol
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Sep 2012
Grayslake, Illinois
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Originally Posted by dhammers91 View Post
Have u re pitched yet? Any fermentation taking place?
About two weeks into repitching, and it did referment, and it's down to the sweetness I like, and so I'm good. Whew. Thought I had to throw out a batch.

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Old 10-08-2013, 11:02 PM   #1325
dhammers91
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Jan 2013
Ames, Iowa
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Quote:
Originally Posted by chadkarol
About two weeks into repitching, and it did referment, and it's down to the sweetness I like, and so I'm good. Whew. Thought I had to throw out a batch.
Well that's great! And now u have got a bigger "kick" as well! Lol

 
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Old 10-10-2013, 03:34 AM   #1326
Tmadia
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Sep 2013
Thousand Oaks, California
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Just kegged a 3 gallon batch. Tastes great! This one is definitely a keeper!

 
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Old 10-14-2013, 11:21 PM   #1327
YouGotRobes
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Oct 2013
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Just on my first batch debating on doing this, I went with red star champagne yeast for the current batch, would that work with this recipe or should I just wait till my carboy is free and start a batch with the Nottingham?
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Newby: Please forgive me

1 Batch Successfully Aging

 
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Old 10-17-2013, 04:04 PM   #1328
RebelliousVanilla
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Nov 2012
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Started a 5 gal batch of this yesterday. No airlock movement yet. Should I leave it alone or should I give it a good stir?

 
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Old 10-17-2013, 07:42 PM   #1329
se1911
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Jun 2013
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So this is my third batch of this cider. It's been in the fermenter 14 days. Pulled the lid off to look and there is a thick bubbly mess on top. Checked the SG 2 days ago, and it was 1010 with the bubbly mess on top.

Not sure what to do at this point.

My two other batches didn't have the layer on top after two weeks.

 
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Old 10-17-2013, 10:51 PM   #1330
pwortiz
Strong Hand Brewing Co.
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Quote:
Originally Posted by RebelliousVanilla View Post
Started a 5 gal batch of this yesterday. No airlock movement yet. Should I leave it alone or should I give it a good stir?
Shake 'er up a bit? I think you'll most likely be fine - patience and all that.

 
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