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Old 11-08-2012, 04:07 AM   #1
parrothead600
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Default nottingham question/ pasteurization alternative?

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



Reason: figured out link
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Old 11-08-2012, 08:41 PM   #2
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*bump* I'm interested! Sorry I cant help!


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Old 11-08-2012, 10:55 PM   #3
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Im trying to follow this-- how did you lose your pot lid? Are you bottling with caps or in grolsch bottles (swing tops)? Your big mistake was cooling and warming the batch, I believe. IMO, I would keep them in the lager chamber, and start drinking them.
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Old 11-08-2012, 10:57 PM   #4
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Plus, 4 cans of FAJC is a ton of priming sugar. Just sayin'.
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Old 11-09-2012, 12:31 AM   #5
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The pot lid was glass & it shattered when one of the bottles exploded, or when a cap blew off a bottle. I'm using regular beer bottles w/ crimp caps.
I agree 4 cans of frozen apple juice concentrate is a ton of priming sugar, which was why I was going to pasteurize it & kill the yeast. I just missed my window of oportunity and it over-carbonated.
I have the room for the remaining bottles in the lager chamber & it can go as low as 30*F. Will that be cold enough to keep from getting any bottle bombs? I can deal with the gushers now that I know that it is going to happen.

FWIW... I have decided that this method of partial fermenting, then backsweetening & bottling, then trying to pasteurize at the correct carb level is best left for people that don't work 12+ hours a day.
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Old 11-09-2012, 01:00 AM   #6
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Sounds like a good time to sell her on the concept of kegging.
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Old 11-09-2012, 01:40 AM   #7
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Quote:
Originally Posted by roadymi
Sounds like a good time to sell her on the concept of kegging.
+1.

I bet anything below 36 would make the yeast completely dormant. Just hope the power doesn't go out!

I was just wondering why you back sweetened after partial fermenting? The way I understood it was that it was either/or.

You either ferment dry and back sweeten, or you partial ferment to maintain some sweetness and hat bottle with a little primer.
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Old 11-09-2012, 02:26 AM   #8
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What is kegging when it comes to cider?
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Old 11-09-2012, 12:35 PM   #9
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Quote:
Originally Posted by Safa View Post
+1.


I was just wondering why you back sweetened after partial fermenting? The way I understood it was that it was either/or.

.
I was following the procedure that is outlined in the original posting. (Click on the link that I added to my first post)
Based on others experience, I knew that it would carb-up fast but I didn't think that it would "go ballistic" within 3 days. Lesson learned
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Old 11-09-2012, 12:40 PM   #10
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Quote:
Originally Posted by ColbyJack View Post
Im trying to follow this-- how did you lose your pot lid? Are you bottling with caps or in grolsch bottles (swing tops)? Your big mistake was cooling and warming the batch, I believe. IMO, I would keep them in the lager chamber, and start drinking them.
I started thinking about this one: Did I add to the carb level by warming the bottles up too quickly? Would I have been better to allow them to come up to room temp without the warm water bath?


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