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Old 11-29-2012, 08:17 AM   #1
brandonrosenbloom
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Aug 2011
El Cajon, CA
Posts: 4


Well, I am making some cider and its about four days into primary fermentation. I went to check on it when lo and behold I found a dead little bug in it. My airlock was still full so the bug had to have gotten in either while the juice was cooling or it hitched a ride in the spices I added to primary. I'm totally bummed! Is it really necessary to ditch the batch?



 
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Old 11-29-2012, 08:36 AM   #2
DroolingNeoBrewery
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Feb 2012
Coquitlam, British Columbia
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Did you raise to pasteurization temps with the spices in? If it came it that way I wouldn't worry about it to much. If it got in after pasteurization or you didn't pasteurize it could get interesting. What ever you do don't ditch it yet.

When its finished primary fermentation you can rack to another container and leave the bug behind to finish/settle bug free


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Old 11-29-2012, 02:57 PM   #3
Devo9
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Oct 2011
Winnipeg, Manitoba
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:-S

No answers for you other then agreeing with DroolingNeoBrewery. I just wanted to say "Good luck" and "I'm sorry you have to go through such a difficult time". No one likes waiting and no one like ditching booze either. I hope it doesn't come to that!

Good luck

 
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Old 02-13-2013, 04:37 PM   #4
brandonrosenbloom
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Aug 2011
El Cajon, CA
Posts: 4

I forgot to write back about this issue way back when I decided that I would try to just leave the bug in there and let it drop out during the primary. It ended up tasting fantastic! The cider was wonderful! Everybody loved it as a matter of fact it was probably the biggest head that I had as a Brewer. So I wanted to thank you guys for your input as I probably would have ditched the entire batch it's not forgetting your advice first

 
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Old 02-13-2013, 11:39 PM   #5
Pickled_Pepper
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Nov 2011
Atlanta, Georgia
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Good to hear! Of course you know that from now on, you'll have to add a dead bug or it will never be the same cider

 
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Old 02-13-2013, 11:51 PM   #6
processhead
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Oct 2007
Nebraska
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If it finishes out to be a kick-ass batch, then you are obligated to give it a cool name like "Toasted-Roach Cider" or something like that...

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Old 02-13-2013, 11:54 PM   #7
krackin
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Nov 2012
, NH
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Are you sticking to the same bug schedule or are you going increase it next time?

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Old 02-13-2013, 11:57 PM   #8
stormyday
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Jan 2013
the middle of nowhere, illinois
Posts: 34

i wonder if you drank too much of it it would drive u buggy? i woulda drank it and told everyone it was better than the worm in the bottle

 
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Old 02-14-2013, 04:05 PM   #9
DroolingNeoBrewery
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Feb 2012
Coquitlam, British Columbia
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Awesome figured you'd be ok. I agree you need to give it a cool name. When a bung got into my blackberry porter I called it stopper plopper purple porter. And yes the beersmith recipe includes #6.5 rubber bung 20 days primary
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Old 02-14-2013, 07:22 PM   #10
gregbathurst
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Apr 2009
Australia
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Working in a winery I have seen an awful lot of bugs in the wine. Red wine is fermented in open fermenters so heaps of bees get in and drown in the wine. Mechanical harvesters shake every bug off the trellis into the bins, I have seen bins with hundreds of caterpillars crawling around,and lots of spiders. (grapes don't get cleaned, it all goes in the crusher). One bug seems very tame by comparison.



 
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