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Old 04-11-2013, 03:14 AM   #921
UpstateMike
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Originally Posted by mhurst111 View Post
The bottles have been sitting in the basement which stay around 62 degrees this time of year.

Maybe bring them upstairs for a day or two before i do my next 'test'?
Warmer temperature. Try the kitchen for a couple days.


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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 04-11-2013, 07:45 PM   #922
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I am wondering if any of you guys have any experience with kegging this masterpiece? I tried out the BRY-97 yeast this time, and could only get it to finish out at 1.008, so I decided to go ahead and keg it up, using 3 AJ concentrates, and I also made up a tea of cinnamon and nutmeg for the flavor adding. It tasted amazing pre-carb, but almost too sweet. Now, I figured being in the fridge, and having the gas on it, it would mellow the sweetness out a little bit.

But it has been about a week on the gas now, and all sweetness that was there is now gone, and it is quite the tart cider. Almost dry-ish, kinda like what it tasted before I added the syrup and AJ concentrate.

Is this normal? Can I mix up a new batch of the cinnamon and nutmeg and just pour in the top of the keg and re-gas it up? Any help is appreciated!


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Old 04-11-2013, 09:17 PM   #923
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Before adding the aj concentrate did you kill all The yeast either via pasteurization or chemicals? If not, and it doesn't sound like you did, fermentation probably started back up and ate all that new sugar you just added. So long as fermentation has stopped again, I'd kill the yeast and re-back sweeten
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Old 04-11-2013, 10:05 PM   #924
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Okay. No, I didn't kill any yeast, as I figured being in the fridge, they would be dormant and I'd be fine. Ok. Ill try that. And it is campden tablets to kill theose little buggers, right?
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Bottled/Enjoying: Aussie Light, Hoptimus Prime IIPA, Two Hearted Clone
Keg #1: CinnaMeg Cider #2: Irish Red (3)
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Old 04-11-2013, 10:56 PM   #925
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Quote:
Originally Posted by janson745
Okay. No, I didn't kill any yeast, as I figured being in the fridge, they would be dormant and I'd be fine. Ok. Ill try that. And it is campden tablets to kill theose little buggers, right?
Yes
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Old 04-11-2013, 11:21 PM   #926
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Wanna keg this. Never done it got three gallons anyone got ay directions
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Old 04-12-2013, 03:04 AM   #927
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Just finished keg carbing. In a word. .. awesome.
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Old 04-12-2013, 03:13 AM   #928
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Mixed up my caramel syrup, added the apple juice concentrate to it to make sure it was all mixed up, put it in the keg, racked the cider straight from the carboy into the keg, purged it, gave it a shake or two, carbed it up, and started serving. It has tasted the same (great) from the first pour to the latest pour (tonight) several weeks later. No issues with continued fermentation, no issues with carbonation. I keep my regulator at about 12psi and my temp controller at 39.
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Old 04-12-2013, 06:04 PM   #929
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What's the point of waiting 24 hours? I'm kegging does it matter? Should I add pottasium sorbate to it and Carb with co2?
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Old 04-13-2013, 09:08 AM   #930
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Quote:
Originally Posted by janson745 View Post
Okay. No, I didn't kill any yeast, as I figured being in the fridge, they would be dormant and I'd be fine. Ok. Ill try that. And it is campden tablets to kill theose little buggers, right?
Campden/k-meta does NOT EVER kill yeast. It simply kills bacteria, helps prevent oxidization and may inhibit the growth of most wild yeast.


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Originally Posted by goteamwhatever View Post
What's the point of waiting 24 hours? I'm kegging does it matter? Should I add pottasium sorbate to it and Carb with co2?
For force carbing, if you did not add k-meta and sorbate before you backsweetened the batch, then you risk that any/all residual sugar will just continue to ferment UNLESS you opted to pasteurize before force carbing. Some will argue that by keeping the cider cold you will halt any remaining fermentative action, thus the addition of k-meta + sorbate is not necessary (it would appear that MidTNJasonF, the post immediately before yours had a great outcome with kegging, in the absence of any stabilization)...BUT there are just as many who share their experience of cold crash/kegging gone bad and their perfect batch took a turn for the worse because it continued to ferment dry.


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