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Old 08-07-2012, 11:08 PM   #201
smegger
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Oct 2010
australia
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Quote:
Originally Posted by pwortiz
Man....what a difference 24 hours can make. I've been testing these bottles every day since Friday night when I bottled. Last night there was very little carbonation....Today however I popped one open a little early for my wife because I saw some bubbles going on in the bottles. The thing wouldn't stop fizzing. But, as soon as it "fizzed out" the beverage itself actually had very little carbonation. Either way, I decided upon an emergency pasteurization. I pulled out my outdoor burner and larger pot and I'm glad I did now as I had one blow up right next to my feet as I was setting them down on the ground to cool off (first batch out of the pot). Luck was with me - the bottle halves went either side of me.

I'm going to call this the summer of bottle bombs as this is my third batch (different stuff each time) that has had some type of carb issues. Out to pull the next batch out of the pot....
Just be careful when removing the bottles after pasteurising them. Try warming the surface you are placing the bottles on. The sudden change from hot to cold may cause temperature shock in the glass.
I know I've read reports of people having problems with this. I think they either used a towel or something for a few minutes to lessen the temperature difference while they were cooling.

 
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Old 08-08-2012, 01:00 AM   #202
janson745
 
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Jul 2012
Metro Detroit - SE Oakland Co., MI
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Okay, so I am really new to this whole thing... two quick questions as I can not find the answer by searching. First, I only have a 5 gallon carboy, will it mess up my cider if I make a 2.5 gallon batch in it (by cutting the ingredients in half)? And secondly, how hard is it to cut the Nottingham yeast in half? Can I buy a half batch of it?

Thanks for your help!
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Old 08-08-2012, 01:10 AM   #203
pwortiz
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Jul 2011
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@ Smegger- yeah, I had thought about that. Because I had it outside in 90 degree weather, I just picked a shady spot and put them on the grass. Kept them outta the sun though for the remainder of the afternoon as I put my cider in clear bottles usually.

@Janson - don't worry about using a full pack of the notty. I actually did my first batch as a 2.5 gallon batch and ended up pitching entire pack. No issues to report and I really liked it! As far as the 5 gallon batch...how about try for 4 instead of just half. Or do a 3/4 batch instead of a half - then you'll be just fine and the calculations aren't that bad? Just a thought.

 
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Old 08-08-2012, 01:50 AM   #204
PattyM
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Apr 2012
New Hudson, MI
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I use an old wood cutting board to put jars from the pressure canner on. You can see them still boiling in the jar when they are removed. Never broke one yet. Just keep them out of any drafts. Should work fine for bottles as they are much cooler.

 
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Old 08-08-2012, 02:27 PM   #205
CollegeCider
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Jul 2012
Erie, PA
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My batch finished out on the weekend and I tasted it for the first time yesterday, I only added 1/2 tsp. of cinnamon to my 2.25 gal batch (equal ratio would be .8 tsp.) and I found it to be to much of a cinnamon flavor. Also was 1st time using Nottingham yeast, and it worked wonders. Was clear straight from the primary. Definatly not going back the the cheapo bread yeast I used on my last batch. I think the first batch may have finally cleared in the bottles now.
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Old 08-08-2012, 03:40 PM   #206
Vox
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Jun 2012
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Sheriff Nottingham is still going strong two days later. The color is more milky than with the montrachet.

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Old 08-08-2012, 11:54 PM   #207
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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Quote:
Originally Posted by janson745 View Post
Okay, so I am really new to this whole thing... two quick questions as I can not find the answer by searching. First, I only have a 5 gallon carboy, will it mess up my cider if I make a 2.5 gallon batch in it (by cutting the ingredients in half)? And secondly, how hard is it to cut the Nottingham yeast in half? Can I buy a half batch of it?

Thanks for your help!
I would make original recipe with a slight change........Start your batch with 4 gallons juice so you have enough head space for active fermentation. After 5-7 days when fermentation begins to slow, add the other gallon. You may want to add on 5 days or so before the backsweetening stage.
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Old 08-09-2012, 03:34 AM   #208
Qweegee
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Apr 2012
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Just mixed up a batch with kirklands will let u know how it turns out

 
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Old 08-09-2012, 09:38 AM   #209
amellors
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Jul 2012
Leominster, MA
Posts: 18

Since I'm currently living in the hometown of Johnny Appleseed, I would love to use local fresh (but pasteurized) cider instead of the Apple juice as the initial "wort"

Do you guys know if this recipe will still work the same?

Thanks!

 
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Old 08-09-2012, 12:52 PM   #210
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
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Quote:
Originally Posted by amellors View Post
Since I'm currently living in the hometown of Johnny Appleseed, I would love to use local fresh (but pasteurized) cider instead of the Apple juice as the initial "wort"

Do you guys know if this recipe will still work the same?

Thanks!
The recipe will work the same but the taste will be different MOST LIKELY because of the spices used sometimes in cider. If it's just pressed apple juice it'll take on the characteristics of those apples and taste.

Basically, not much to worry about. I don't think any of us have used the same juice as upstatemike's original recipe.

 
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