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Old 09-05-2012, 10:46 PM   #1
brazedowl
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Jul 2009
Fayetteville, NC
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So I followed the standard Apfelwein recipe, stablized it, then added the brown sugar cinnamon part of Dave's Caramel Apple Cider. Bottled about a month ago. Just opened a swingtop of it and was greeted with a little foam-over and when poured into a glass it's got a velvety-smooth dense head that can support a bottle cap.

Now if I could be promised this upon every opening I'd be super excited. But do I now need to fear bottle bombs? I stabilized with 1tbl of sorbate and 5 campden tablets, which always worked before
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Old 09-05-2012, 11:58 PM   #2
novalou
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Are you certain fermentation was complete and your wine cleared?

 
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Old 09-06-2012, 12:05 AM   #3
brazedowl
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I was pretty sure. popped it back under an airlock for a few days after I back sweetened and there was nary a bubble.
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Old 09-06-2012, 12:06 AM   #4
brazedowl
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I mean clearly it wasn't I guess.
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