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Old 01-30-2013, 10:07 AM   #11
ILoveBeer2
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Nov 2012
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Yeast will consume sugar at their own pace. They work faster in a warm environment.

Once the cider reaches final gravity, you can rack off to a seconcary and let it sit for months. The remaining yeast will still carb in bottles. My last batch sat for two months before bottling.

Cider gets better with time. Let it sit as long as you can stand before bottling and consuming. Waiting is easier when you build a pipeline.

Reason: Typo

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Old 01-30-2013, 12:43 PM   #12
Inner10
 
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Quote:
Originally Posted by ILoveBeer2 View Post
Yeast will consume sugar at their own pace. They work faster in a warm environment.

Once the cider reaches final gravity, you can rack off to a seconcary and let it sit for months. The remaining yeast will still carb in bottles. My last batch sat for two months before bottling.

Cider gets better with time. Let it sit as long as you can stand before bottling and consuming. Waiting is easier when you build a pipeline.
I've found the longer you let it sit in the secondary the longer it takes the bottles carb.
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Old 01-30-2013, 01:15 PM   #13
LeBreton
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I've found the longer you let it sit in the secondary the longer it takes the bottles carb.
Ditto, as well as clearer cider taking longer.

I'll add more yeast at bottling time if the cider sits for more than a couple months in secondary.

Different amounts of priming yeasts at bottling time will alter the character of the carbonation. The size, duration, and even source of the bubbles can all be controlled.
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Old 01-30-2013, 03:31 PM   #14
Inner10
 
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Originally Posted by LeBreton View Post

Ditto, as well as clearer cider taking longer.

I'll add more yeast at bottling time if the cider sits for more than a couple months in secondary.

Different amounts of priming yeasts at bottling time will alter the character of the carbonation. The size, duration, and even source of the bubbles can all be controlled.
Interesting, never tried that!
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Old 01-30-2013, 11:35 PM   #15
JayBeer
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Lots of good Information Guys! Thanks a lot! It's still going, slowly but surely, but its going.

I just got home, gonna set my one gallon batch on the back-center of the stove top, and turn the oven on, see if i can heat her up a tad from the residual heat.

Thanks again.

 
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Old 01-31-2013, 03:41 AM   #16
Inner10
 
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Originally Posted by JayBeer View Post
Lots of good Information Guys! Thanks a lot! It's still going, slowly but surely, but its going.

I just got home, gonna set my one gallon batch on the back-center of the stove top, and turn the oven on, see if i can heat her up a tad from the residual heat.

Thanks again.
Now you're just getting excited, you need to distract yourself and leave it alone to do it's thing. Go get a colouring book or something.

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Old 01-31-2013, 06:59 PM   #17
JayBeer
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Haha; naw I was just worried cuz we got a cold front and the old lady wont let me turn the heat up

Also heard about setting it in a bath of Luke water to keep the temp steady.

It did kick up tho

 
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Old 01-31-2013, 09:09 PM   #18
DrZym802
 
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Getting a hydrometer and a wine thief would help loads here. You can never be too certain just by going off of bubble activity.

 
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Old 02-04-2013, 01:18 AM   #19
JayBeer
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Originally Posted by DrZym802 View Post
Getting a hydrometer and a wine thief would help loads here. You can never be too certain just by going off of bubble activity.
could you elaborate, I plan on getting some more equipment, and a hydrometer is the next on my list. Im gonna start a new batch here in a few days.

Thanks for the help.

 
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Old 02-04-2013, 03:00 AM   #20
Inner10
 
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Originally Posted by JayBeer View Post

could you elaborate, I plan on getting some more equipment, and a hydrometer is the next on my list. Im gonna start a new batch here in a few days.

Thanks for the help.
Wine theif let's you take a sample out of a demijohn without wrestling the bugger and pouring it out.
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