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Old 05-09-2012, 07:25 AM   #81
BigRob90
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Jan 2012
Bremerton, WA
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So, UpstateMike, it looks like by reading your recipe it only took you 15 days to make this hard cider? I've never made cider before but would love to try it. I'm so use to waiting 6 weeks for beer to be ready that 2 weeks for a hard cider just seems strange to me lol.
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Old 05-09-2012, 03:52 PM   #82
UpstateMike
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Nov 2011
Brockport, NY
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Quote:
Originally Posted by BigRob90 View Post
So, UpstateMike, it looks like by reading your recipe it only took you 15 days to make this hard cider? I've never made cider before but would love to try it. I'm so use to waiting 6 weeks for beer to be ready that 2 weeks for a hard cider just seems strange to me lol.
14 days was my original estimate, but I think it took closer to 3 weeks to get to the FG that I wanted. Then a day in the secondary for clearing (optional) then about a month of bottle conditioning. Also, about a week into bottle conditioning, I stovetop pasteurized the batch.
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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 05-09-2012, 08:37 PM   #83
BigRob90
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Jan 2012
Bremerton, WA
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Quote:
Originally Posted by UpstateMike View Post
I stovetop pasteurized the batch.
How does one do that while the cider is in bottles? And Lets say I wanted to keg it, would I just let it sit in the keg for a month? So over all close to 7 weeks for it to be completed?
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Old 05-10-2012, 12:27 AM   #84
UpstateMike
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Nov 2011
Brockport, NY
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Quote:
Originally Posted by UpstateMike View Post
I stovetop pasteurized the batch.
Quote:
Originally Posted by BigRob90 View Post
How does one do that while the cider is in bottles?
Follow the link for Easy Stove Top Pasteurizing, With Pics

Quote:
Originally Posted by BigRob90 View Post
And Lets say I wanted to keg it, would I just let it sit in the keg for a month?
Sounds right, just dont forget to add 5 crushed Campden tablets to the secondary carboy during the 24 hour clearing.

Quote:
Originally Posted by BigRob90 View Post
So over all close to 7 weeks for it to be completed?
7 weeks, two months, yeah. I have found that this is a cider that is good green, and improves with age.
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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 05-10-2012, 03:15 PM   #85
fbangie
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Dec 2011
Wilmington, Illinois
Posts: 39
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Just bottled my 2nd batch last night. Used Nottinghams this time around. Pretty much the only thing I changed from the 1st batch. I let it get a little dryer then I wanted but still had a great taste before back sweetening. Og was 1.061 and FG was 1.000. It was in the primary for 3 weeks and secondary for 4 days. Bottled and pasteurized to make it still. Itching to pull a cork after 1 day in the bottles but will wait at least a couple weeks. Now I have a couple empty car boys that are begging to be filled up......

 
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Old 05-25-2012, 10:43 PM   #86
Charlieatthedisco
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Oct 2011
Santa Rosa, CA
Posts: 207
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Just bottled this two days ago. To test carbonation I put some in a little water bottle and the bottle has bloated and looks like its going to explode! When should I pasteurize?

 
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Old 05-26-2012, 04:24 AM   #87
BoatmanTom
 
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Oct 2011
York, PA
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Quote:
Originally Posted by UpstateMike
Awesome, please post the link here!
It be nice if the video was shot straight and not sideways.

 
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Old 05-26-2012, 01:32 PM   #88
cyberlord
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Jan 2012
Sierra Vista, AZ
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Quote:
Originally Posted by Charlieatthedisco View Post
Just bottled this two days ago. To test carbonation I put some in a little water bottle and the bottle has bloated and looks like its going to explode! When should I pasteurize?
Water bottles aren't designed to hold pressure. Soda bottles are.

I'd pop a glass bottle in the fridge overnight and open it to see if it's ready.
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Old 05-29-2012, 01:58 PM   #89
Charlieatthedisco
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Oct 2011
Santa Rosa, CA
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Quote:
Originally Posted by cyberlord

Water bottles aren't designed to hold pressure. Soda bottles are.

I'd pop a glass bottle in the fridge overnight and open it to see if it's ready.
I cold crashed the whole batch, popped one open and the bottle foamed up a little bit then went right down and tastes great, is it safe to pasteurize?

 
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Old 05-30-2012, 01:03 PM   #90
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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Has anyone that has made this and stuck to the recipe measured the SG after adding the concentrate and caramel syrup?
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