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Old 02-14-2013, 11:19 PM   #791
UpstateMike
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Nov 2011
Marion, NY
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Quote:
Originally Posted by bombilla View Post
I've read that Campden tablets don't kill yeast, per se, but instead stop the reproduction of yeast. Now, I have noticed over the past couple of days that the bottles are becoming a bit more firm when I squeeze them (I bottled in 1-liter PETs). Is it logical to assume that the yeast is reactivating in some way and metabolizing the syrup as if it is a priming sugar and not simply a back sweetener?
Possibly, if they are left out at room temp. The only thing I can say is keep an eye on them, you may have to toss them in the fridge if they get too hard. Keep us posted with what happens.
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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 02-15-2013, 12:35 AM   #792
bombilla
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Jan 2013
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Quote:
Originally Posted by UpstateMike

Possibly, if they are left out at room temp. The only thing I can say is keep an eye on them, you may have to toss them in the fridge if they get too hard. Keep us posted with what happens.
Gotcha. Well I have 18 liters sitting in the cabinet right now (1 in the fridge is destined for a different metabolism as soon as the kids are in bed and I can relax!!)

Thanks for the reply!

 
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Old 02-15-2013, 04:16 AM   #793
Locus415
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Jun 2011
San francisco, Ca
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Racked my first batch from primary the other day. Thankfully the chunky hunks of caramelized sugar were indeed eaten up by the yeasties. Now for the "dunked in honey part" and bottling.

 
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Old 02-15-2013, 01:02 PM   #794
HopHeaven
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Jun 2012
Newark, NJ
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Quote:
Originally Posted by Locus415
Racked my first batch from primary the other day. Thankfully the chunky hunks of caramelized sugar were indeed eaten up by the yeasties. Now for the "dunked in honey part" and bottling.
Wait, did you put the cinnamon/sugar mixture into your primary?
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Primary: JAOM, RiceWine. Wine soaked raisin Apfelwein

Secondary: Skeeter Pee, Cyser, Tree Sap Cider,

Drinking: Milk Mead, Apfelwein, Grape Mead, Cranberry Pomegranate Cider, Cherry Berry Cider

Future: Strawberry/ Raspberry Cider , Apple Ginger Cider

 
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Old 02-16-2013, 06:44 PM   #795
MidTNJasonF
 
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Jan 2013
Smyrna, Tennessee
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I needed a few things from the LHBS so I just grabbed a pack of Notty instead of trying it with Montrachet. Which brings me to my next question. Is there an ideal fermentation temp for Notty in this Cider? I could control it in the ferm chamber but if it is fine at an ambient of 68'ish I can just put it in the closet for a little while.
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Old 02-16-2013, 09:54 PM   #796
ellicit
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Feb 2011
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Quote:
Originally Posted by bombilla View Post
Hey Mike, I just bottled my first batch following your first recipe verbatim and had a bottle last night (while studying for my Constitutional law class!) and it's freeking AWESOME!!!

However, I prefer some carb in my cider and it's still at this point. I understand that this is due to the addition if the Campden tablets, but my question is this:

I've read that Campden tablets don't kill yeast, per se, but instead stop the reproduction of yeast. Now, I have noticed over the past couple of days that the bottles are becoming a bit more firm when I squeeze them (I bottled in 1-liter PETs). Is it logical to assume that the yeast is reactivating in some way and metabolizing the syrup as if it is a priming sugar and not simply a back sweetener?

Thanks man!
You should pasteurize them either by any method you choose and yes campden will not not the yeast. It will consume the syrup and if not pasteurized can make for some wicked fountains after opening. Let them carb for a week then pasteurize.

 
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Old 02-17-2013, 12:12 AM   #797
UpstateMike
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Nov 2011
Marion, NY
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Quote:
Originally Posted by MidTNJasonF View Post
Is there an ideal fermentation temp for Notty in this Cider? I could control it in the ferm chamber but if it is fine at an ambient of 68'ish I can just put it in the closet for a little while.
I usually use it at mid to upper 60's
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Quote:
Originally Posted by Shooter View Post
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 02-17-2013, 05:09 AM   #798
Quesplosive
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Dec 2012
New Orleans, Louisiana
Posts: 23

Has anyone had slow carbing? Its been over a week and I'm still left with still cider. Its great but I would like it carb'ed. I used 5 cans of Frozen Apple Juice Concentrate along with some dextrose. Still nothing.

 
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Old 02-17-2013, 05:17 AM   #799
pwortiz
Strong Hand Brewing Co.
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Jul 2011
Towaco, NJ
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What temp are you carbing at? If below 68, that may be your issue.

 
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Old 02-17-2013, 04:25 PM   #800
Quesplosive
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Dec 2012
New Orleans, Louisiana
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Yea I think I am around that temp. Ill try to get them around warmer air and see what happens.

 
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