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Old 07-03-2013, 02:29 AM   #1
Cider101
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Sep 2011
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Hey everyone,
I am wondering if anyone has kegged cider? I have a good understanding of force carbonation and brewing cider, I just don't know if I should condition in the keg or fermentor? I have a really good recipe for a roasted pecan and Vanilla hard cider. I don't know if leaving the cider in the keg for months will make it taste funny? Any suggestions would be great!!!

Thanks

 
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Old 07-05-2013, 11:13 PM   #2
tokerlund
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Not to hi-jack, but I have a question as well on kegging cider. What PSI should it be set at in order to ensure a strongly carbonated (read commercial) bubble?

 
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Old 07-06-2013, 12:45 AM   #3
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Kegging cider is easy, and it won't go bad in the keg. It will actually last longer, since it's protected from light and oxygen.

For a really bubbly carbonation, at 40 degrees about 20 psi will make it very bubbly. You'll probably need long serving lines to balance that pressure.

For soda, which is very highly carbed, I used 30 psi at 40 degrees with 25-30' serving lines.
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Old 07-06-2013, 02:08 AM   #4
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Thanks Yooper. I have had a pearcider on 20psi for weeks and it just doesn't have much zip. It sure shoots out of the gun with only a few feet of line though!

 
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Old 07-06-2013, 02:41 AM   #5
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Quote:
Originally Posted by tokerlund View Post
Thanks Yooper. I have had a pearcider on 20psi for weeks and it just doesn't have much zip. It sure shoots out of the gun with only a few feet of line though!
Yes, it would. With 20 psi, you need like 20' of 3/16" beverage line to get a proper pour with the proper carbonation since a short hose causes the co2 to get knocked out of solution.
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Old 07-06-2013, 02:02 PM   #6
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Good to know. . . off to the brew store I go.

 
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Old 07-08-2013, 04:19 PM   #7
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Quote:
Originally Posted by Cider101 View Post
Hey everyone,
I am wondering if anyone has kegged cider? I have a good understanding of force carbonation and brewing cider, I just don't know if I should condition in the keg or fermentor? I have a really good recipe for a roasted pecan and Vanilla hard cider. I don't know if leaving the cider in the keg for months will make it taste funny? Any suggestions would be great!!!

Thanks
I keg condition my cider, it works great. I cold-crash the primary and then transfer into a keg and force carb/age at the same time at ~38 degrees.

My kegerator setup is not currently set up for multiple pressures, so my cider ends up being less bubbly than commercial ciders, but I actually prefer it that way. I carbonate mine to the same level I do my ales.
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Old 07-20-2013, 11:06 PM   #8
Cider101
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Quote:
Originally Posted by Yooper

Yes, it would. With 20 psi, you need like 20' of 3/16" beverage line to get a proper pour with the proper carbonation since a short hose causes the co2 to get knocked out of solution.
.

Thanks Yooper for the great info!!! Another question?

What if I force carb with 30 psi for a week or two and then condition.. Once complete ill purge the co2 and turn down the psi to 12-14 and the just treat it like a keg of beer? Do you think it will keep a good carb that way with a 5-7 foot serving hose?

 
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Old 07-21-2013, 09:46 PM   #9
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Quote:
Originally Posted by Cider101
What if I force carb with 30 psi for a week or two and then condition.. Once complete ill purge the co2 and turn down the psi to 12-14 and the just treat it like a keg of beer? Do you think it will keep a good carb that way with a 5-7 foot serving hose?
Not sure why you are force carbing at 30psi and then purging/setting to 12-14 psi...eventually the cider will reach equilibrium at 12-14 in that scenario, so carbing at 30psi initially is kind of pointless. It will not retain all the carbonation you started with. You would get the same results just force carbing at 12-14, and skipping the rest.
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Old 07-22-2013, 02:33 AM   #10
Cider101
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Quote:
Originally Posted by hunter_la5

Not sure why you are force carbing at 30psi and then purging/setting to 12-14 psi...eventually the cider will reach equilibrium at 12-14 in that scenario, so carbing at 30psi initially is kind of pointless. It will not retain all the carbonation you started with. You would get the same results just force carbing at 12-14, and skipping the rest.
I guess I figured that I would treat it like a keg of bud light or miller lite? I set my psi at around 12-14 when drinking normal beer so I figured I would do the same with my cider.. I like my cider to have a good carb to it that is why i was planning in force carbing at 30?
I plan on doing this for a week or two then closing it all off with it still set to 30psi or so tell October for conditioning.

Thanks all for your input.

 
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