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Old 10-26-2012, 06:16 AM   #1
cjeanean
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Sep 2012
kansas city, mo
Posts: 31



Yes, I'm posting again with yet another n00b question. I backsweetened my cider with a little table sugar and frozen apple juice concentrate (no additives, other than vit. C). I've got some that I want to keep pretty dry, so I didn't add a lot of sugar, and some that I wanted to be pretty sweet that have more sugar. It's been 5 days, and I checked my plastic sample bottles and there's no fizz. I thought maybe the sample bottles were leaking the carbonation, so I cracked open one of the glass bottles to check. Nothing. Info/questions:

How long does it usually take to carbonate?

Should I put a single drop of activated yeast (yeast mixed with warm water) into each bottle to aid the process?

When should I be scared of bottle bombs?

Temps are around 65 to 75 in the room, cider was extremely clear and extremely dry when I bottled (before sweetening).

No additives in my cider or sugar source, only vitamin C.

Thanks!

 
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Old 10-26-2012, 06:29 AM   #2
bigbeergeek
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Sep 2008
Visalia, CA
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It normally takes 2-3 weeks for beer/cider to fully carbonate.

As far as adding new yeast goes, first a question: how long has the cider been fermenting before you primed your bottles?
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Old 10-26-2012, 08:32 PM   #3
cjeanean
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Sep 2012
kansas city, mo
Posts: 31


Cider fermented in primary for about 2 weeks, and secondary for 2 weeks, for a total of 4. There is little if any activity in the airlock (I still have some in the carboy, since I didn't have time to bottle it all). Maybe one bubble every 10 minutes, if that. If it takes 2-3 weeks, how often should I check for bottle bombs? Once a week? I only made three sample bottles, thinking I wouldn't need very long for carbonation.

 
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Old 10-26-2012, 09:58 PM   #4
HAREEBROWNBEEST
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Oct 2011
Ventura
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It's the temps, trust me, it needs to be kept at at least 74* depending on yeast used at a steady temp, fluctuation will just keep it from doing its thing. Try keeping an eye on it and put it some place stable, should work.

 
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Old 10-26-2012, 10:00 PM   #5
HAREEBROWNBEEST
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Oct 2011
Ventura
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Also once it achieves it's "firmness" usually 2-3 days and sample bottle gets rock hard, place in fridge.

 
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Old 10-26-2012, 10:02 PM   #6
cjeanean
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Sep 2012
kansas city, mo
Posts: 31


So if I put it in a warmer place (74F) how long should it take? Should I add a drop of yeast or just leave it for now?

 
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Old 10-26-2012, 10:25 PM   #7
HAREEBROWNBEEST
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Oct 2011
Ventura
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Just leave it, it should take 2-3 days if you keep the temp in that range. I did the same thing by leaving my bottles outside in a box and was not getting any results. I moved them inside and in 2 days wham! Stuff was firm, I left it one more day and place them in the fridge.

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Old 09-10-2014, 01:36 AM   #8
Joeybean
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Sep 2014
Posts: 1

I'm having the same issue but my temperature isn't the problem. I'm using glass bottles and they've been sitting for about seven days covered and in the correct temperature. I cracked one open and there was a tiny tiny bit of fuzz but that was it .... Any ideas ??

 
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Old 09-10-2014, 10:45 PM   #9
RPowell
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Jun 2014
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I had a similar experience with my first batch. I believe my caps were not on tight enough. S8me had mild, very very mild, fizz, most stayed flat. Untill i got to my last 5 bottles of a 15 bottle batch. The caps were much tighter and they were all very over carbonated. I opened one that I still cant believe did not explode in my hand . The cap flew across the room and I could feel a thumping in the hand holding it.

Never had a problem since. The soda bottle trick is awesome. I use 12oz soda bottles to keep it closer to the 12oz beer bottles I use for the cider. Using a 20oz soda bottle didnt work for me on the first batch....

 
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