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Old 02-04-2012, 01:58 AM   #41
16onRockandRoll
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How long does it usually take? I started a gallon over a week ago with no additional sugar using EC 1118 and it is still bubbling regularly. And how much sugar/dextrose do you add to a gallon for bottle conditioning? This is my first attempt at cider, I have one beer under my belt.


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Old 02-06-2012, 03:48 PM   #42
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Mine has pretty much stop fermenting , can I rack put in fridge to crash , rack one more time and drink , then keep the one gallon container in the fridge .probably drink it in a few days


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Old 02-07-2012, 03:27 PM   #43
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was at 1.000... racked , put in fridge ,started crashing ... now what. want it to clear looks like lot of sediment on bottom just since last night
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Old 02-07-2012, 07:16 PM   #44
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wait the time to crash it, I didn't and got sediment in bottles.... no off flavor but it looks kinda blah
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Old 02-07-2012, 09:48 PM   #45
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Quote:
Originally Posted by vinper View Post
was at 1.000... racked , put in fridge ,started crashing ... now what. want it to clear looks like lot of sediment on bottom just since last night
As predicted, the cider did indeed turn out dry.

Give it some crashing time in order to clear up.
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Old 02-07-2012, 10:38 PM   #46
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how do you tell , by the reading ? if it stopped like 1.010 means there is still sugar left?
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Old 02-07-2012, 10:42 PM   #47
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Quote:
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how do you tell , by the reading ? if it stopped like 1.010 means there is still sugar left?
Most ciders will turn out dry....which is anywhere from 0.996ish to 1.000.

1.010 would have an ever so slight sweetness to it. I just started a new batch and am gonna attempt to stop it at 1.012ish in order to have a little sweetness and then pasteurize. That way, you don't have to deal with back sweetening with an artificial sweetener if you are bottling.
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Old 02-07-2012, 10:42 PM   #48
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another question , now that Ive racked, I put the cap on and put in fridge... There is quite a bit of air space in bottle is that ok ? did not want to add more juice


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