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Old 04-13-2013, 03:49 PM   #931
goteamwhatever
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Jan 2013
big thicket, texas
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OK sara thanks. This is what I ended up doing yesterday. Made my syrup but in bottling bucket andded my cider stirred well siphoned into keg let sit couple hours and added k-sorbate. Gonna put on co2 today. Am I gonna be OK?
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Old 04-13-2013, 08:48 PM   #932
dcodd87
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Jun 2012
Pittsburgh, Pennsylvania
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Decided to brew this as my first cider as well. Pu the it together on 4-11 and have been getting steady activity in the airlock ever since. Decided to go with the S-04 yeast instead of the Nottingham.

Have it in my fermentation chamber sitting at 64 degrees.
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Old 04-14-2013, 08:40 PM   #933
MidTNJasonF
 
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Jan 2013
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While I agree that it "could" be possible to have continued fermentation at low temperatures it is simply not likely to happen. Fermentation does not continue for numerous reasons that include but are not limited to:

1) If you used the ale yeast called for in this recipe it may very well have reached its alcohol tolerance. Fermentation was halted on my batches at 1.011/1.012 and was stable for days at that level. There was still sugar present prior to back sweetening but the yeast was done.
2) Cold crashing drops out a significant portion of any yeast still in suspension. I do not have to worry about beers in kegs continuing to ferment in the kegerator, even beers with a high finishing gravity and plenty of residual sugars.
3) Cold storage temperatures in the mid 30's severely hamper the yeasts ability to continue any fermentation activity even with a added sugars.
4) No Oxygen and CO2 pressure also create a hostile environment for ale yeasts.

I have never had a keg of any fermented beverage have an issue with secondary or continued fermentation once cold and in the kegerator. I have put back sweetened mead, beer on big doses of fruit, sweet fruit wines, and now sweetened cider in kegs and nave never used sorbate/meta k/campden/pasteurization in my life. I do not let stuff sit for long periods either so if you are talking about storage in the keg for 6 months or more than all bets are off I guess. I do most of my non beer beverages in 3 gallon kegs and they last a month or two at best most of the time.
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Old 04-15-2013, 02:00 PM   #934
mcbethenstein
 
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I would like to add that a sterile plate filter used correctly should also filter out any remaining/viable yeast. I kegged, filtered, then back sweetened and have had a keg sitting at basement temp (no room in keggerator right now) for 3 months with no renewed fermentation.... And I used cider yeast which has a higher alcohol tolerance. I choose NOT to use k-meta and sorbates, since I am extremely sensitive to the flavor of sorbate and I ended up dumping a whole batch of mead after Dosing it.

 
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Old 04-15-2013, 04:34 PM   #935
bellybrew
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Apr 2013
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I have a quick question. I'm gonna make this cider and bottle it. Do I still need to using priming sugar in the bottling step?

 
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Old 04-15-2013, 04:37 PM   #936
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Quote:
Originally Posted by bellybrew View Post
I have a quick question. I'm gonna make this cider and bottle it. Do I still need to using priming sugar in the bottling step?
No. Follow the directions in the first post perfectly and you will have wonderful cider
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Old 04-15-2013, 08:57 PM   #937
UpstateMike
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Nov 2011
Marion, NY
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Quote:
Originally Posted by bellybrew View Post
I have a quick question. I'm gonna make this cider and bottle it. Do I still need to using priming sugar in the bottling step?
Quote:
Originally Posted by Channel66 View Post
No. Follow the directions in the first post perfectly and you will have wonderful cider
Actually, you'd be better off following the updated recipe on page 42, post #420. Click on the link below and it will take you right there.

>>>>>> The Updated Recipe <<<<<<
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Old 04-15-2013, 08:59 PM   #938
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Quote:
Originally Posted by UpstateMike View Post

Actually, you'd be better off following the updated recipe on page 42, post #420. Click on the link below and it will take you right there.

>>>>>> The Updated Recipe <<<<<<
Whoops yes that's the one I have bookmarked. My bad.
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Old 04-16-2013, 01:58 AM   #939
SkyeBrewer
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Mar 2013
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I only have a few days left of fermentation per this recipe. However, I am seeing that there's really no time for clearing. Is this intentional since when I add the caramel syrup it won't matter? Just wondering what y'all's thoughts were on this. Thanks!

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Old 04-17-2013, 03:43 AM   #940
NapTimeBrewing
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Feb 2013
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Hey Mike, never saw a abv on this. Could you provide? Looks tasty, gonna make on Friday morning.
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