I am trying my first bactch of Upstate Mike's Caramel Apple Cider from this forum.http://www.homebrewtalk.com/f32/cara...-cider-292770/
Here are the details on my attempt:
5 gallons of orchard cider, no preservatives, un-pasteurized. O.G 1.065
4 campden tablets for 32 hours
2 1/2t yeast nutrient
2 1/2t pectic enzyme
1 pkg Nottingham yeast, re-hydrated
fermented for 5 days , on Day 6 I racked to secondary S.G 1.010, Day 7 F.G 1.006 I added 4 cans FAJC & the caramel syrup, per the recipe, with using the appropriate amount of cinnamon extract in place of real cinnamon & bottled.
3 days later(this morning), I checked my plastic soda bottles for carbonation.
They were both as hard as they were when they were filled w/soda. I had to go to work so I put them outside (30* - 45*F) in an attempt to inhibit additional carbonation.
This evening I attempted to pasteurize the batch. I opened my "test bottles" (soda bottles) & got very little "foam over". I put the bottles in a hot tap water bath (120*F) for 10 minutes or more prior to placing in my stock pot @ 180*F after I turned off the burner.
By the 2nd batch (approx 18 bottles) I had lost 4 bottles, the lid for the stock pot & my kitchen privlidges. I attempted opening some of the other un-pasteurized bottles & got volcanos & lost 1/2 the contents of the bottle.
What are my options @ this point? I have put the remaining bottles in my lagering chamber @ approx 35*F. Is there a temperatuer that wiil put this yeast to sleep so I can salvage this batch? I hate to loose the whole batch w/ the price of Cider in Michigan this year.
Thanks in advance