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Old 02-13-2013, 11:19 PM   #1
jonurban
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Hello All,

I'm kegging my first cider tonight or tomorrow (started the batch 1/26/13) and I'm very excited... For those of you who have kegged cider before, any tips or ticks you'd suggest.

I'd like a little carbonation to the cider, should I push the PSI to 30lbs and leave the CO2 tank on the keg, or can i get the PSI to 30lbs, leave it for an hour and take it of the CO2 until we're ready to drink it?

How long do you think it'll last in the keg? Do i need to pasteurize the corney keg after putting the cider in?

 
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Old 02-14-2013, 02:14 AM   #2
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I'd keg the cider, push the PSI to 30lbs to seal the keg, and let it keg condition for a few more weeks/months. When you're ready to drink, pop it in your kegarator, chill it, set your CO2 to serving pressure and let it carb up for a week or so. Should be good to drink after that.

Did you back-sweeten the cider with anything? If not, and the fermentation was complete, you shouldn't have to pasteurize anything.
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Old 02-17-2013, 12:37 AM   #3
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Thanks for the advice, I put it up to 30 psi, now I'll let it sit for a few weeks. I didn't back-sweeten and fermentation was complete.

I'll let you know how it tastes in March.

Thanks.
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Old 03-02-2013, 09:43 PM   #4
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Just to let you know, my Cider is properly carbed, and very dry and tasty.

 
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Old 03-02-2013, 10:33 PM   #5
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Quote:
Originally Posted by jonurban
Just to let you know, my Cider is properly carbed, and very dry and tasty.
NICE! I plan to do my first Kegging soon, hope I'm successful...
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Old 03-05-2013, 02:10 AM   #6
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Badger, I see you have a Pear in your secondary, how'd you do it... also how did you get the cedar in your apple cedar cherry?

 
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Old 03-05-2013, 09:29 PM   #7
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I keg lots of cider and I always recommend the low and slow method. That is, let it sit at about 40F for six days on 10psi. This gives a little less than 2 volumes of carbonation.

While jacking up the pressure really high to 30psi works, it isn't very consistent. If you can manage to wait a week for the low and slow approach, it will be perfect every single time.

Force carbonating cider is the same as force carbonating beer, so you can use a force carbonation chart to figure out how much pressure to apply given the temperature of your beer.

 
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Old 03-05-2013, 10:35 PM   #8
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Quote:
Originally Posted by MrFinstad
I keg lots of cider and I always recommend the low and slow method. That is, let it sit at about 40F for six days on 10psi. This gives a little less than 2 volumes of carbonation.

While jacking up the pressure really high to 30psi works, it isn't very consistent. If you can manage to wait a week for the low and slow approach, it will be perfect every single time.

Force carbonating cider is the same as force carbonating beer, so you can use a force carbonation chart to figure out how much pressure to apply given the temperature of your beer.
Can you explain how to use the chart? If my cider is at 40F and I want 2.3 volumes it says 10PSI? It does not mention time?
And you said 30psi. I think I need some carbonation schooling here
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Old 03-06-2013, 01:58 AM   #9
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I heard the slow carb charts are over a 3-5 day period.

Using the Keg Carbonation Chart

The Slow Forced Carbonation Chart Below features a graph that uses pressure vs. temperature. The interior numbers of the chart refer to the Volumes of CO2

that will be present in your beer after carbonating.

Figure out what style of beer you will be force carbonating.
Figure out what temperature your keg will be at while carbonating.
Find where the color (style of beer) and temperature meet on the chart. This should be your desired force carbonation pressure.
Note: Depending on your beer, you may notice that you are able to chose from a range of pressures. This is where you can take the liberty to add in your own personal preference; If you prefer a beer with a little more carbonation, go towards the high end of what the chart is telling you. And on the other hand, if you prefer a less carbonated ale, set your pressure on the lower end.


 
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Old 03-06-2013, 02:08 AM   #10
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Quote:
Originally Posted by jonurban
I got this from blog.******:

Using the Keg Carbonation Chart

The Slow Forced Carbonation Chart Below features a graph that uses pressure vs. temperature. The interior numbers of the chart refer to the Volumes of CO2

that will be present in your beer after carbonating.

Figure out what style of beer you will be force carbonating.
Figure out what temperature your keg will be at while carbonating.
Find where the color (style of beer) and temperature meet on the chart. This should be your desired force carbonation pressure.
Note: Depending on your beer, you may notice that you are able to chose from a range of pressures. This is where you can take the liberty to add in your own personal preference; If you prefer a beer with a little more carbonation, go towards the high end of what the chart is telling you. And on the other hand, if you prefer a less carbonated ale, set your pressure on the lower end.
I got that.... I am just stuck on trying to figure out how long to do this for to get the desired effect?
Again, I see the PSI and I see the temperature in degrees Fahrenheit but I do not see a time associated with this process. My question is about time.
At 40F and 2.3 volumes of CO2 the correct psi says 10.... But how long?

Am I supposed to force carbonate at say 30 PSI and then turn the CO2 regulator down once it's finished to say 10 PSI to hold the 2.3 volume?

Let's start over.... I will give a scenario and maybe you can tell me how to force carbonate and then set the pressure to where I want:

Say you're putting 3 gallons of cider into a 5 gallon corny keg and your cider is not yet carbonated, Say your temperature is 40F in the kegerator, now you want 2.3 volumes of CO2
GO!
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