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Old 10-14-2012, 01:15 PM   #1
rmonge00
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Oct 2012
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Does anyone have any good ideas on how to store a massive amount of cider other than bottling. I have heard that you can't cork it like wine, so I am wondering, could you put it in a keg? How much is that equipment approx.? Could you just leave it in a wine barrel?

Thanks for the help!

Ryan

 
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Old 10-14-2012, 01:19 PM   #2
LeBreton
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Nov 2011
Finger Lakes, NY
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Kegs work great, many people on here use them. Pretty much all homebrew supply websites will sell kegging kits.
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Old 10-14-2012, 01:46 PM   #3
jlh42581
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Sep 2012
Bellefonte, PA
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If its not carbed you can most certainly cork it

 
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Old 10-14-2012, 02:12 PM   #4
rmonge00
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Oct 2012
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Nice!

How do you kill the carbonation, just campden tablets or yeast?

Thanks!

 
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Old 10-14-2012, 03:15 PM   #5
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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Quote:
Originally Posted by rmonge00 View Post
Nice!

How do you kill the carbonation, just campden tablets or yeast?

Thanks!
Option 1 ....Let ferment dry. Rack to secondary and let age until it naturally degasses or mechanically degas with wine whip or vacuum.

Option 2....Let ferment dry, rack from lees, stabilize with sorbate and sulphite, backsweeten to taste, degas and bottle.

Option 3 Let ferment to desired FG, cold crash, rack, stabilize with sorbate and sulphite, degas and bottle. (this is the trickiest method, not always easy to stop the yeast freight train)
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I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
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Old 10-15-2012, 07:06 PM   #6
rmonge00
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Oct 2012
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I like the sound of Option 1! How long do you normally have to wait until it is degassed and how do you test. With a Hydrometer??

Thanks!

Ryan

 
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Old 10-15-2012, 08:53 PM   #7
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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Quote:
Originally Posted by rmonge00 View Post
I like the sound of Option 1! How long do you normally have to wait until it is degassed and how do you test. With a Hydrometer??

Thanks!

Ryan
I use vacuum so I'm not sure how long to wait it out, would be somewhat temperature dependent. I would think at least several months.
Basically you are waiting for it to go flat. You can give a little shake or stir to see if it fizzes or transfer some to a bottle, cover with your finger, shake, see if it builds pressure.
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Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
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Old 10-16-2012, 12:15 PM   #8
jlh42581
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Sep 2012
Bellefonte, PA
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2-3 weeks should be enough. I just bottled a lemonade I did in the middle of september. Check the SG with a hydrometer and youll know when its done.

 
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Old 10-16-2012, 12:56 PM   #9
rmonge00
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Oct 2012
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I should probably ask - is flat cider any good??

 
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Old 10-16-2012, 12:58 PM   #10
rmonge00
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Oct 2012
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Another question as well. If I do this, I am going to have very large quantities and will be fermenting in a 20 gallon plastic bucket. Does this bucket need an airlock or can I just throw the lid on it? Does plastic work OK? What does everyone else use to ferment large quantities?

Thanks!

 
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