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Old 10-30-2010, 12:52 PM   #21
lanceearlhaines
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Oh so using the standard 3.7 oz of sucrose for priming 5 gallons of beer, we have 3.7 divided by 5.7 oz total giving 65% of the concentrate, close to 2/3 of a can. I'm still going with 1 whole can.



 
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Old 11-05-2010, 01:34 AM   #22
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Quote:
Originally Posted by Schecter View Post
Perhaps, instead of priming, just don't let the cider/Apfelwein ferment dry and bottle before it hits its FG.
That's a little risky, if you bottle too early.


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Old 11-16-2010, 07:01 AM   #23
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Quote:
Originally Posted by evlgenius74 View Post
I always use 1 can of concentrate per 5 gallons of brew and it works great!
Do you let it thaw out and then just dump it in? Ever had any bombs?

 
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Old 11-16-2010, 04:14 PM   #24
evlgenius74
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you can let it thaw but im lazy and just dump it into the bottling bucket and give it a stir till its dissolved well. never had any bottle bombs...though i have had a few that were very carbonated. not gushers mind you just VERY carbonated.

 
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Old 11-17-2010, 04:43 AM   #25
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Quote:
Originally Posted by evlgenius74 View Post
you can let it thaw but im lazy and just dump it into the bottling bucket and give it a stir till its dissolved well. never had any bottle bombs...though i have had a few that were very carbonated. not gushers mind you just VERY carbonated.
Trying it right now on a batch of apple/cinnimon hope it doesnt explode

 
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Old 11-29-2010, 11:23 AM   #26
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I am going to bottle a natural-yeast cider, fermented down to dry and bulk aged a few months, primed with fresh juice (kitchen juicer, allowed to clear overnight) for true 1-ingredient cider. If the juice is 10% sugars (1.040ish, a reasonable estimate, but i haven't juiced it yet) and i want relatively high bubbles (3 vol) then the primer calculator on tastybrew says i should use 93g sucrose for my 12.5 L batch (or 3.3 oz for 3.2 gallons for fans of the empire). 930 ml of 10% juice = 93g sugars, so i'll mix in about 1 L fresh juice (adjusted depending on hydrometer reading of the juice). does this seem a bit much to anyone? is 3.0 vol CO2 within reason for cider?? i will bottle one plastic one to check by hand, and will certainly pasteurize if things get a bit too boisterous. wearing a welding visor. and will post results if i still have eyes.

 
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Old 11-30-2010, 04:22 AM   #27
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If I remember correctly, 2.5 pints of 1.045 juice in 5 gallons should give you 3 volumes at 65 F. That's the equivalent of 5 ozs of cane sugar.

 
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Old 11-30-2010, 07:39 AM   #28
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Quote:
Originally Posted by Calder View Post
If I remember correctly, 2.5 pints of 1.045 juice in 5 gallons should give you 3 volumes at 65 F. That's the equivalent of 5 ozs of cane sugar.
that's 1.18L priming juice in 18.9 L cider, or 62 ml per 1L cider. my 'calculation' gave 74 ml priming per L; same ballpark, sounds good. juiced some beautiful Elstars which cleared overnight to a delicious rose-pink crystal clear juice reading in the neighborhood of 1.055, higher than i expected so i'll add a bit less. thanks!

 
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Old 12-06-2010, 08:17 PM   #29
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Quote:
Originally Posted by dinnerstick View Post
that's 1.18L priming juice in 18.9 L cider, or 62 ml per 1L cider. my 'calculation' gave 74 ml priming per L; same ballpark, sounds good. juiced some beautiful Elstars which cleared overnight to a delicious rose-pink crystal clear juice reading in the neighborhood of 1.055, higher than i expected so i'll add a bit less. thanks!
this worked a treat, my first time priming with juice, this batch was very slow start to finish, natural yeast, apples grown and pressed by a friend outside paris. had it in my chilly stairwell, was probably around 10-14C most of the time, and fermentation finally slowed to a crawl around 6 weeks ago, during the recent cold snap here and i brought it inside to bottle and when it warmed up (from probably about 8 to 20) it was back off to the races. 6 hours in my kitchen it was bubbling away. 1.010 still! after about 8 weeks in secondary. added fresh juice as detailed above, was a bit heavy handed since i had extra, and bottled one in a plastic water bottle, unsurprisingly hard as a rock after 4 days, opened one and it is just about there fizz-wise. taste-wise the little bit of unexpected residual sugar makes it a delight! this coming from a big fan of dry cider. pasteurization in my near future. and aging. priming with juice highly recommended. plus the only ingredient in my cider is apple!!

 
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Old 01-08-2011, 04:38 PM   #30
DBear
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Has anyone primed beer using grape concentrate - reisling, Gurtzxxxx - and what was the outcome?

-cheers



 
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