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Old 12-21-2005, 04:34 PM   #11
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
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I must admit when my second cider stopped at 0.996 I was surprised. I've seen them even lower since.
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Old 12-21-2005, 07:16 PM   #12
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Nov 2005
Orlando, FL
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Well I am down to 4 bubbles per minute or one every 15 seconds. Should I wait longer or prime and bottle??? Is the priming ratio the same with cider as it is with beer?? I have 4 lbs of corn sugar. I was going to boil up 3/4 cup and put in bucket before bottling.
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Old 12-22-2005, 11:28 PM   #13
Aug 2005
Ohio, USA
Posts: 66

Going by just bubbles, I would wait.

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Old 12-23-2005, 03:04 PM   #14
Nov 2005
Posts: 60

I would give it time as well. I have a batch of plain apple (with a pound of sugar) that is going on 3 1/2 weeks in primary right now. It is down to about 4-5 bubbles a minute. I plan on leaving it for another week and then transferring it to secondary for a couple of weeks after that.

For me that is the hardest part about making cider . . . the waiting. But, I am told that it is worth it. Let us know how it turns out.

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Old 01-07-2006, 03:19 PM   #15
Beer Snob
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Dec 2005
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Originally Posted by missing
For me that is the hardest part about making cider . . . the waiting. But, I am told that it is worth it.
Waiting was very hard. Have you ever gone to the cider mill and got some cider.. started drinking it but it was in the fridge just a bit longer then you were aware of.... you take a drink and it is umm..... kinda a sharp tang. Well that's what my cider tasted like for about ... oh... 6 or 7 months before it smoothed out a bit.

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