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Old 03-05-2012, 06:05 AM   #21
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ok. Done deal. I'll be brewing this batch tomorrow. I have a 6 gallon carboy just itchin for this. I'm thinking I may fill it up to the top a little more though, an extra couple bottles never hurt eh!


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Old 03-05-2012, 08:54 PM   #22
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Or should I allow more space? Does the Notty bubble up alot?


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Old 03-05-2012, 10:28 PM   #23
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I imagine the stove top method is kinda like canning? Since u add in things after the boil this pasteurized the final batch?
I've never stove pasteurized beer bottles before, but I'm going to take a guess that it's not entirely like canning in ball jars. Yes, it does kill the funkies in there...but Ball jars tend to breath and...well...leak when in a pressure cooker. I think this is what makes the lid pop down...air escapes and sucks it down.

I'm not so sure that bottle caps allow air to escape like a ball lid. I could be wrong though.
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Old 03-06-2012, 12:40 AM   #24
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Well, just made this recipe. Hopefully it turns out like yours Mike. I did throw in 1 tbsp of yeast nutrient. We will see if that has any effect on the sulfuric odors.

Should be pretty great!
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Old 03-06-2012, 01:27 AM   #25
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looking to make a cider to sweeten up the wife for a keg system purchase and i think this is the ticket....
one question though, i've never made a cider before. Is there an advantage to racking to the 5 gal carboy 24 hours prior to bottling? Or could i go right from primary to bottling with no secondary without complication?
thanks!
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Old 03-06-2012, 02:03 AM   #26
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was wondering the same thing tt.
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Old 03-07-2012, 02:29 AM   #27
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Stovetop Pasteurize the batch? I guess I'm not quite sure why you need to do this.

I'm new to brewing.

But the recipe looks amazing and I'd love to try it!
I wanted to stop fermentation once the bottle carbonation got to a level I liked.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
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Old 03-07-2012, 02:32 AM   #28
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Or should I allow more space? Does the Notty bubble up alot?
Just to be safe, I wouldn't go too much above the top curve of the carboy.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23
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Old 03-07-2012, 02:34 AM   #29
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Originally Posted by tt0027 View Post
looking to make a cider to sweeten up the wife for a keg system purchase and i think this is the ticket....
one question though, i've never made a cider before. Is there an advantage to racking to the 5 gal carboy 24 hours prior to bottling? Or could i go right from primary to bottling with no secondary without complication?
thanks!
I think that is mainly to give the Campden tablets a chance to work if you are going for a still cider, or kegging. I did it just to let it clear a little bit more before bottling.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23
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Old 03-07-2012, 04:06 AM   #30
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Thanks for the replies Mike

Can't wait till it's done.


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