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Old 11-14-2012, 02:54 AM   #601
UpstateMike
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Nov 2011
Brockport, NY
Posts: 930
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Quote:
Originally Posted by mikeslag View Post
is possible to bottle the carbonated version of this in wine bottles with a cork
Absolutely NOT! Wine bottles are not designed to hold a carbonated beverage. They WILL blow up.

Champagne bottles, on the other hand would work. But I think you would also need the plastic mushroom champagne corks that are held down with the wire basket.

You will still need to pasteurize this when the amount of carb you want is achieved. Think about what you will be using to do your pasteurizing, and make sure the bottles will fit.


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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 11-14-2012, 12:13 PM   #602
hwilshusen
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Jan 2012
Bridgeton, MO
Posts: 85
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Quote:
Originally Posted by mikeslag View Post
Hello again guys. So is possible to bottle the carbonated version of this in wine bottles with a cork or do I have to go beer bottles with caps? Just curious since I have no capping equipment or beer bottles and have plenty of corks and wine bottles and a floor corker. THANKS!!!
Sure you can. Just be sure to have a webcam set up for our enjoyment.



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Old 11-14-2012, 01:48 PM   #603
dward
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Mar 2012
Altoona, Pennsylvania
Posts: 14


Quote:
Originally Posted by dgrums View Post
I did. Went smoothly. Force carbed and let age for as long as I could...about a week
Thanks for the reply. For kegging, do you need to add sorbate and campden?

 
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Old 11-14-2012, 02:45 PM   #604
dgrums
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Sep 2012
Posts: 41
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Quote:
Originally Posted by dward

Thanks for the reply. For kegging, do you need to add sorbate and campden?
I added 5 campden tablets but it's not necessary. Campden won't kill off your yeast though. I just siphoned to leave as much yeast as possible out after cold crashing and kept the keg refrigerated in my keezer. If you let the keg get back up to room temperature, fermentation will restart.

 
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Old 11-15-2012, 05:42 AM   #605
fedexA300pilot
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Oct 2012
Memphis, TN
Posts: 6
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Just started a 5G batch, I couldn't find the Wegman's juice, so I used a substitute.. 2# of Dextrose and added some pectic enzyme. O.G. was 1.060. If I have to use that juice again is it fine to add maybe a half a pound of dextrose to get the O.G. higher, say around 1.070? Super excited to see how it turns out!! Thanks UM!

 
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Old 11-15-2012, 05:33 PM   #606
dmboarder
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Oct 2012
Norman, OK
Posts: 4
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Bottled last night and had a bit left over to drink right then. If it's this good now, I can't imagine how good it will be if it lasts a few weeks. Only problem is that if I have more than a couple, I'll be buzzing pretty good.

My plastic bottles are in easy sight range. This thread has me paranoid so I'm checking them hourly. hehe

 
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Old 11-16-2012, 09:42 PM   #607
Beernewb
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Aug 2008
Posts: 225


hi, I was wondering why you rack into a 5 gallon carboy only to rack again into a bottling bucket? Is this to reduce sediment? Or could you just rack into a bottling bucket if you are going to carbonate the cider?
thanks.

 
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Old 11-16-2012, 10:27 PM   #608
ajohnson153
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Jul 2010
Dallas, Georgia
Posts: 129
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Quote:
Originally Posted by Beernewb
hi, I was wondering why you rack into a 5 gallon carboy only to rack again into a bottling bucket? Is this to reduce sediment? Or could you just rack into a bottling bucket if you are going to carbonate the cider?
thanks.
I think racking to secondary is more to allow the campden to work if you want it still. I just went from primary to bottling bucket and it is fine.
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Old 11-17-2012, 12:31 AM   #609
davkey72
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Jul 2012
Posts: 1

Just got done brewing a batch myself, came out great. Rave reviews from everyone who tried it.

 
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Old 11-17-2012, 02:52 PM   #610
manco171
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Oct 2012
Enterprise
Posts: 51
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Very tasty ! First ever cider and turned out great ! I ended up using cinnamon extract in the syrup and 4 frozen concentrate instead of five and came out fine. Thanks for a great recipe and keeping updated with details



 
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