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Old 02-16-2012, 04:53 PM   #21
Daze
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Dec 2011
Kalispell, MT
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yes or no. if you want it to have a light carb, basically only what is in the liquid already will not usually cause problems in the bottle however, I never degas because by the time the wine has properly cleared there is no co2 left in it.


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Old 02-17-2012, 02:02 AM   #22
terryb127
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Oct 2011
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Quote:
Originally Posted by Daze
yes or no. if you want it to have a light carb, basically only what is in the liquid already will not usually cause problems in the bottle however, I never degas because by the time the wine has properly cleared there is no co2 left in it.
So if you bottle and there's a light carb, will that eventually go away while aging in the bottle?



 
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Old 02-17-2012, 02:32 AM   #23
Daze
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Dec 2011
Kalispell, MT
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if the seal is good, it has no place to go
__________________
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

 
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Old 02-17-2012, 03:48 PM   #24
terryb127
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Oct 2011
Posts: 34

Quote:
Originally Posted by Daze
if the seal is good, it has no place to go
Thanks, I don't mean to be a pain in the a$$ but, are you sayin I can Bottle in wine bottles even if there is a light carb? I did degas last weekend, I'm gonna pull a sample this weekend and see what it's like. Thanks again.

 
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Old 02-17-2012, 03:54 PM   #25
Daze
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Dec 2011
Kalispell, MT
Posts: 656
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a wine bottle will handle a very LIGHT co2 level,(in other words a very small amount of CO2 already in solution...VERY SMALL) however in most cases just the act of filling the bottles will finish the degassing process. Did the SG drop further than 1.001?? if not there is still sugar in there and you are still running the risk of bottle bombs. all the degassing in the world will not help you if co2 is still being added by the fermentation process.
__________________
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

 
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Old 02-17-2012, 05:21 PM   #26
terryb127
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Oct 2011
Posts: 34

Quote:
Originally Posted by Daze
a wine bottle will handle a very LIGHT co2 level,(in other words a very small amount of CO2 already in solution...VERY SMALL) however in most cases just the act of filling the bottles will finish the degassing process. Did the SG drop further than 1.001?? if not there is still sugar in there and you are still running the risk of bottle bombs. all the degassing in the world will not help you if co2 is still being added by the fermentation process.
Im going to check it this weekend.

 
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Old 02-18-2012, 04:02 AM   #27
terryb127
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Oct 2011
Posts: 34

Quote:
Originally Posted by terryb127

Im going to check it this weekend.
Hey daze
I just checked it and it's 0.998 with very very light carb. I shook the sample it the tube and it only gave a slight "puff"
Should I let it sit for a few days and check the sg again before bottling? Thanks

 
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Old 02-18-2012, 04:31 AM   #28
Daze
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Dec 2011
Kalispell, MT
Posts: 656
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it's probably done. you can bottle it as is and the slight co2 will probably not be an issue or you can let it age another week and the co2 will not be an issue for sure
__________________
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

 
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Old 02-20-2012, 08:13 PM   #29
anteup
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Jan 2012
Glocester, Rhode Island
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Getting my bottling supplies in order. Any preference on bottle type, color? Was thinking a green bordeaux style.

 
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Old 02-21-2012, 12:49 PM   #30
Dicky
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Sep 2011
Nottingham
Posts: 229

It shouldn't really matter so long as the seal is good and it's kept in the right conditions.

That said, a clear bottle shows off the colour of apfelwein.

Dicky



 
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