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Old 11-24-2012, 11:58 PM   #641
badboygator
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Oct 2012
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All 5 gallons + are in the bottles now to wait and hope I get no bottle bombs 3-5 days if I remember right

 
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Old 11-25-2012, 09:59 AM   #642
CodyA
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Sep 2012
Albuquerque, NM
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Why isn't this a sticky?? I'm going to try this once I go through my`150 pounds of frozen apples I have left to press.

 
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Old 11-25-2012, 01:22 PM   #643
Beernewb
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Aug 2008
Posts: 225


so by lowering the concentrate to 3 cans from 5, if we're not doing a still cider, should we just let it carbonate fully, or do we still need to pasteurize at some point?
I rehydrated my yeast prior to pitching to try to lessen the stress and it's rocking now at 48 hours. Even has a mini krausen going. I used Whole Foods organic unfiltered apple juice.

 
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Old 11-25-2012, 01:32 PM   #644
drinkcider
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Nov 2012
Posts: 1

This looks absolutely fantastic! Must try this and will post the results!
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Old 11-25-2012, 01:33 PM   #645
mikeslag
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Oct 2012
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Quote:
Originally Posted by Beernewb
so by lowering the concentrate to 3 cans from 5, if we're not doing a still cider, should we just let it carbonate fully, or do we still need to pasteurize at some point?
I rehydrated my yeast prior to pitching to try to lessen the stress and it's rocking now at 48 hours. Even has a mini krausen going. I used Whole Foods organic unfiltered apple juice.
You have to pasteurize at some point or the bottles will explode. Mike recommends filling a plastic soda bottle when you bottle and then using the firmness of the soda bottle dictate when you stop carbonation.

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Old 11-25-2012, 01:37 PM   #646
mikeslag
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Oct 2012
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So I just wanted to check in. Pitched the yeast on thanksgiving. A couple hours in it looked like this

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And this next pic is from today. Airlock bubbling like crazy! Can't wait for this it smells amazing.

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Old 11-26-2012, 03:40 AM   #647
ArcticBear
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Nov 2011
Branford, CT
Posts: 650
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"brewed" this in a bucket last tuesday and left wednesday for the holidays.

I got back and looked at the airlock and the area above the fill line looks black/greenish... not like it is infected, but it looks like it has stained the airlock. there was plenty of headspace so i'm not sure why the hell it looks like it does... i'm sure its fine but it threw me for a loop when i looked at it upon returning home

 
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Old 11-26-2012, 03:45 PM   #648
janson745
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Jul 2012
Metro Detroit - SE Oakland Co., MI
Posts: 253
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Okay, so I have a weird one... I bottled up a batch of this back in October, and was gun shy about pasturizing since my first batch carbed up faster than I thought it would. I ended up pasturizing this batch too soon, and it was basically Hard Apple Juice.

I let most of them sit at room temp, and about 5 weeks later, they have the perfect amount of carbonation. I am shocked! They are perfect now.

So my question is if I let them go a little longer, will I be looking at bottle bombs soon? Or did the last little bit of yeasties that didnt die during pasturizing finish the job? I'm confused.
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Old 11-26-2012, 07:13 PM   #649
CodyA
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Sep 2012
Albuquerque, NM
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Quote:
Originally Posted by janson745 View Post
So my question is if I let them go a little longer, will I be looking at bottle bombs soon? Or did the last little bit of yeasties that didnt die during pasturizing finish the job? I'm confused.
Bottle Bombs. Those few little yeasties will multiply into a sizeable colony, keep eating sugar and producing CO2, and create bottle bombs. Pasteurize again or refrigerate immediately.

 
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Old 11-26-2012, 11:51 PM   #650
tx-brewer
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Nov 2012
Houston, Texas
Posts: 313
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So I followed this recipe pretty close to original except I used 1118 yeast instead. Bottles this morning around 10 and when I left for school about 4 the plastic bottle already felt pretty hard. Is it possible to carb up this quickly? Think I might need to pasturize tonight depending on how hard the bottle is when I get home

 
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